响应面分析法优化鱼露挥发性风味物质萃取工艺

Optimization of Extraction Process of Volatile Flavor Extracts from Fish Sauce by Response Surface Methodology

采用HS-SPME-GC-GC-MS技术对鱼露的挥发性风味物质进行研究。为了优化鱼露风味检测的HS-SPME萃取效率,以出峰个数和峰体积为指标,在单因素实验的基础上,采用响应面优化试验确定鱼露中挥发性风味物质萃取的最佳条件。结果表明,萃取温度58℃,萃取时间70 min,振荡频率510 r/min,在此条件下模型预测得到的出峰个数最多为1558.55个,峰体积为7.56×10^10。在最佳萃取条件下对银鱼鱼露样品进行挥发性风味物质检测,共检测到化合物152种,对其进行分类,其中化合物含量最多的是醇类和酯类,分别为26.02%和25.91%。建立的HS-SPME-GC×GC-MS分析鱼露挥发性风味物质的方法,可以更好地对样品中的成分进行分离,分辨率高。

HS-SPME-GC-GC-MS technology was used to study the volatile flavor substances in fish sauce.In order to optimize the extraction efficiency of flavor detection of HS-SPME in fish sauce,the number of peaks and peak volume,the response surface optimization experiment were used to determine the optimal conditions for the extraction of volatile flavors from fish sauce,and the best extraction conditions were as follows:extraction temperature 58℃,extraction time 70 min,oscillation frequency 510 r/min,under these conditions,the maximum number of peaks predicted by the model was 1558.55,and the peak volume was 7.56×10^10.The volatile flavor substances were detected in the silverfish fish sauce samples under the optimal extraction conditions.A total of 152 compounds were detected and classified.The most abundant compounds were alcohols and esters,which were 26.02%and 25.91%,respectively.The established HS-SPME-GC×GC-MS method for the analysis of volatile flavor substances in fish sauce can better separate the components in samples with high resolution.