HS-SPME-GC-MS条件优化及北京鸭挥发性风味物质分析

Condition Optimization and Analysis of Volatile Components in Beijing Duck by HS-SPME-GC-MS

为确定北京鸭胸肉顶空微萃(HS-SPME)法的最佳测试条件,本文以北京鸭胸肉为原料,对萃取头、取样量、萃取温度和萃取时间等因素进行优化,采用优化后HS-SPME条件,结合气相色谱-质谱联用仪(GC-MS)分析技术,共鉴定出37种挥发性风味物质,主要有醛类、醇类、烃类、其他杂环化合物,其中,醛类和醇类相对含量最高,是北京鸭胸肉挥发性风味的主要贡献者。

In order to obtain the optimal conditions for capturing its flavor.this study focuses on the optimization of the extraction parameters for Beijing duck breast.The parameters considered for optimization were extraction head,sampling quantity,extraction temperature,and extraction time.By employing optimized HS-SPME conditions and conducting GC-MS analysis,a total of 37 volatile flavor compounds were identified,predominantly aldehydes,alcohols,hydrocarbons,and other heterocyclic compounds.Notably,the aldehydes and alcohols exhibited the highest relative content,suggesting their significant role as major contributors to the volatile flavor of Beijing duck breast.