SPME-GC-MS法测定冷却肉的挥发性成分  

Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS

作　　者：肖虹[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品科学》2010年第20期406-409,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2009BAK43B17);上海市教育委员会重点学科建设项目(J50704)

摘　　要：对固相微萃取(SPME)萃取条件进行优化,并利用SPME对冷却肉的挥发性成分进行提取。应用SPME结合气相色谱-质谱(GC-MS)联用技术初步鉴定冷却肉的挥发性成分,并分析其在不同贮藏温度以及不同贮藏时间下挥发性成分的气味变化。结果表明:在35℃萃取温度和40min萃取时间的条件下,宜采用65μmPDMS/DVB萃取头对冷却肉的挥发性成分进行萃取;经SPME-GC-MS检测后,共获得25种挥发性成分,并发现醇类物质和三甲胺的相对含量会随着贮藏时间的变化而不断增加。In order to optimize the extraction conditions of chilled pork,the volatile components in chilled pork were extracted by solid phase micro-extraction （SPME） and determined by gas chromatography-mass spectrometry （GC-MS）. The volatile components in chilled pork were analyzed during the various storage temperatures and time. Results indicated that the optimal SPME conditions was extraction using a 65 μm PDMS/DVB fiber at 35 ℃ for 40 min. Totally 25 volatile compounds were identified and the relative contents of trimethylamine and alcohols were increased with the extension of storage time.

关 键 词：冷却肉 固相微萃取 气质联用 挥发性成分 

分 类 号：TS205.7[轻工技术与工程—食品科学] TS251.51[轻工技术与工程—食品科学与工程]