| 基于HS-SPME-GC-MS的小龙虾加工水煮液中挥发性风味成分萃取条件优化 |
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| 引用本文： | 杨祺福,徐文思,胡思思,马嘉晨,黄迪,刘丽萍,贺江,杨品红,周顺祥. 基于HS-SPME-GC-MS的小龙虾加工水煮液中挥发性风味成分萃取条件优化[J]. 食品与机械, 2022, 0(2): 57-63 |
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| 作者姓名： | 杨祺福 徐文思 胡思思 马嘉晨 黄迪 刘丽萍 贺江 杨品红 周顺祥 |
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| 作者单位： | 湖南文理学院生命与环境科学学院,湖南 常德 415000 ；水产高效健康生产湖南省协同创新中心,湖南 常德 415000 ；环洞庭湖水产健康养殖及加工湖南省重点实验室,湖南 常德 415000 ；水生动物重要疫病分子免疫技术湖南省重点实验室,湖南 常德 415000 ；常德市农业生物大分子研究中心,湖南 常德 415000;顺祥食品有限公司,湖南 益阳 413200 |
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| 基金项目： | 南省教育厅科学研究项目(编号：19C1280，20C1265)；湖南省水产产业技术体系建设项目(编号：湘农发[2019]26号)；湖南文理学院大学生创新创业训练计划项目(编号：XDC2021038，XDC2021039)；湖南文理学院大学生创新创业研究项目(编号：ZC19078，ZC19079)；湖南文理学院博士启动基金(编号：19BSQD05，19BSQD06)；湖南省重点实验室开放课题(编号：2019KJ006，2019KJ012) |
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| 摘 要： | 目的:提高小龙虾副产物的产品附加值.方法:以色谱峰个数和峰面积为指标,对平衡时间、氯化钠添加量、萃取时间及萃取温度进行工艺优化,并分析其挥发性风味物质成分.结果:使用50/30μm DVB/CAR/PDMS固相微萃取头,在平衡时间0 min、萃取温度75℃、萃取时间50 min、氯化钠添加量30％条件下,小龙虾加工水煮...
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| 关 键 词： | 顶空固相微萃取 气相色谱—质谱联用 小龙虾 水煮液 挥发性风味物质 |
Optimization of extraction conditions for volatile flavor compounds in crayfish boiled liquid based on HS-SPME-GC-MS |
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| YANG Qi-fu,XU Wen-si,HU Si-si,MA Jia-chen,HUANG Di,LIU Li-ping,HE Jiang,YANG Pin-hong,ZHOU Shun-xiang. Optimization of extraction conditions for volatile flavor compounds in crayfish boiled liquid based on HS-SPME-GC-MS[J]. Food and Machinery, 2022, 0(2): 57-63 |
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| Authors: | YANG Qi-fu XU Wen-si HU Si-si MA Jia-chen HUANG Di LIU Li-ping HE Jiang YANG Pin-hong ZHOU Shun-xiang |
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| Affiliation: | (College of Life and Environmental Sciences,Hunan University of Arts and Science,Changde,Hunan 415000,China;Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries,Changde,Hunan 415000,China;Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area,Changde,Hunan 415000,China;Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde,Hunan 415000,China;Changde Research Center for Agricultural Biomacromolecule,Changde,Hunan 415000,China;Shunxiang Food Co.,Ltd.,Yiyang,Hunan 413200,China) |
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| Abstract: | Objective:In order to increase the added value of crayfish by-products.Methods:With chromatographic peaks and peak areas as the inspection indicators,the optimization on equilibrium time,addition of sodium chloride,extraction time and extraction temperature were optimized,and the composition of volatile flavor compounds was analyzed.Results:The optimal extraction conditions were equilibrium time 0 min,extraction temperature 75℃,extraction time 50 min,addition of sodium chloride 30%with 50/30μm DVB/CAR/PDMS solid phase microextraction head.Under these conditions,a total of 34 volatile flavor compounds,including 5 alcohols,12 aldehydes,5 alkanes,5 aromatic,5 heterocyclic compounds and 2 esters,were detected in the crayfish boiled liquid.The total peak area was 5.54×108,and the comprehensive score was 95.47.The relative error between the experimental results and the predicted value was 4.53%.Conclusion:The 34 volatile flavor compounds can be extracted from the crayfish boiled liquid by headspace solid phase microextraction. |
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| Keywords: | headspace solid phase microextraction(HS-SPME) gas chromatography-mass spectrometry(GC-MS) crayfish boiled liquid volatile flavor compounds |
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