基于HS-SPME-GC-MS法优化酱牛肉中挥发性风味物质萃取条件

Optimization of the Extraction Conditions of Volatile Flavors in Marinated Beef Based on HS-SPME-GC-MS Technique

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用法(GC-MS)分析酱牛肉中挥发性风味物质,并对影响风味物质萃取的关键因素进行优化,为酱牛肉中挥发性风味物质的测定提供合适方法。通过设计萃取头筛选、单因素实验和响应面实验,以确定最佳固相微萃取条件。结果表明:选取65μm PDMS/DVB萃取头,在萃取温度70℃,萃取时间45 min,解析温度240℃,样品质量2.0 g的条件下萃取效果最佳。在此条件下,从酱牛肉中共鉴定出44种挥发性风味物质,包括醛类、醇类、酮类、醚类、酯类、酸类、烃类、含氮含硫及杂环化合物。其中,醛类和含氮含硫及杂环化合物的相对含量较高,分别为51.29%±2.80%和16.78%±1.10%,是酱牛肉中重要的挥发性风味物质。

Headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry（HS-SPME-GC-MS） were utilized in this study for the analysis of volatile flavors in marinated beef.In order to establish the most suitable method, the optimization of the extraction conditions was carried out by selecting fibers and performing single-factor experiment combined with response surface methodology.As a result ,65 μm PDMS/DVB fiber was used and the extraction was conducted as follows： 2.0 g sample was treated under 70 22 for 45 min and then desorbed under 240 22.Results showed that, there were 44 volatile flavor compounds identified in the target samples, including aldehydes, alcohols, ketons, ethers, esters, acids, hydrocarbons, and nitrogen and sulfur heterocyclics. Of those, aldehydes and nitrogen and sulfur heterocyclics showed higher contents, being 51.29% ± 2.80% and 16.78% ± 1.10% ,respectively,which were determined as the dominant volatile flavor compounds in the marinated beef.