响应面法优化超临界二氧化碳萃取酱鸭挥发性风味物质的工艺

采用响应面法优化超临界二氧化碳萃取酱鸭挥发性风味物质的工艺，探讨萃取压力、萃取温度和萃取时间对风味物质萃取比率的影响。结果表明：挥发性风味物质的萃取比率随萃取压力和萃取温度的升高而降低；随萃取时间的增大而升高，但达一定程度后又呈现下降趋势；分析所得的回归方程确定最佳工艺修正参数为萃取压力11MPa、萃取温度41℃、萃取时间60min，在此条件下酱鸭挥发性风味物质的萃取比率为83.45%；GC-MS 分析表明萃取物中有60 种成分，大部分萃取物是脂质氧化和美拉德反应的产物，如醛类、酮类、脂肪烃、芳香烃、酯类、杂环类化合物。

Optimization of Supercritical Carbon Dioxide Extraction of Volatile Components from Sauced Duck Using Response Surface Methodology

Response surface methodology (RSM) was employed to optimize the supercritical CO2 extraction conditions for volatile components from sauced duck. The effects of extraction pressure, temperature and duration on the ratio between volatile components and total extract were investigated. Results indicated that the ratio between volatile components and total extract was decreased with the increase of extraction temperature and pressure, while the ratio exhibited an initial increase and a final decrease with the increase of extraction time. The optimal extraction pressure, extraction temperature and extraction time were determined to be 11 MPa, 41 ℃ and 60 min, respectively. The ratio between volatile components and total extract was up to 83.45% under these optimal extraction conditions. A total of 60 volatile compounds were identified in extract by GC-MS. Most of these volatile compounds were lipid oxidation and Maillard-reaction products, such as aldehydes, ketones, aliphatic hydrocarbons, aromatic hydrocarbons, esters and heterocyclic compounds.