响应面法优化固相微萃取-气质联用法检测干切牛肉挥发性风味物质  

Optimization of SPME-GC-MS Conditions for Volatile Flavor Compounds Determination in Dried Beef Slice by Response Surface Methodology

作　　者：张丽文[1] 罗瑞明[1] 李亚蕾[1] 张同刚[1] 苏春霞[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《中国调味品》2016年第7期122-127,共6页China Condiment

基　　金：国家自然科学基金地区基金项目(31160328)

摘　　要：以复水后的冷冻干燥干切牛肉作原料,以萃取针头、萃取时间、萃取温度和样品量为影响因素进行单因素试验,在此基础上,用响应面分析优化复水后的干切牛肉的最佳萃取条件为65μm PDMS/DVB萃取头,萃取时间25min,萃取温度65℃,萃取样品量4g。采用顶空固相微萃取和气质联用技术检测分析复水后的干切牛肉中的主要挥发性风味物质,在此条件下检测出复水后的冷冻干燥干切牛肉挥发性风味物质56种。The influencing factors such as extraction needle, extraction time, extraction temperature and sample amount are researched by single factor experiment. The main volatile flavor compounds in frozen and dried beef after re-watering are detected by headspace solid phase micro extraction and gas chromatography- mass spectrometry. On this basis, the optimal extraction conditions of frozen and dried beef after re-watering are optimized by response surface analysis. The results show that 65 μm PDMS/DVB extraction head, extraction time of 25 min, extraction temperature of 65 ℃ and the sample amount of 4 g. 56 kinds of volatile flavor compounds are detected in frozen and dried beef after re-watering.

关 键 词：干切牛肉 顶空固相微萃取 响应面分析 挥发性风味物质 

分 类 号：TS251.64[轻工技术与工程—农产品加工及贮藏工程]