响应面法优化美国红鱼肉挥发性风味物质SPME萃取条件

Optimization of SPME Extraction for Flvour Compounds from Sciaenops Ocellatus Meat by Response Surface Methodology

为优化美国红鱼肉挥发性风味物质的固相微萃取(SPME)条件,在确定固相微萃取萃取头类型的基础上,采用响应面法对固相微萃取的样品用量、萃取温度和萃取时间进行优化,结合气-质联用仪分离、鉴定红鱼肉挥发性风味物质。研究结果表明,美国红鱼肉挥发性风味物质的最适固相微萃取条件为:65μmPDMS/DVB萃取头,样品用量0.21g,萃取温度61℃,萃取时间31min。在此条件下萃取得到的红鱼肉挥发性风味成分包括烷烯烃类、醇类、醛类、酮类、酯类、芳香族化合物及杂环化合物等56种,总峰面积为1.439×107。

Based on the determination of extraction-head type, the solid phase microextraction（SPME） conditions in- eluding of sample load, extraction temperature and extraction duration for volatile flavor compounds from Sciaenops ocellatus meat were optimized by response surface methodology, then the volatile flavor compounds were separated and identified using gas chromatography-mass spectrometry （GC-MS）. The results showed that the optimization conditions were as follows： 65μm PDMS/DVB extraction fiber, sample load 0.21 g and extraction temperature 61℃ for an extraction duration of 31 minutes. In these optimized conditions, 56 kinds of volatile flavor compound were identified in Sciaenops ocellattts meat, which included hydrocarbons, alcohols, aldehydes, ketons, esters, aromatics, heterocyclics, and the total peak area was 1.439×10^7.