顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分

采用顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分，对影响萃取效率的几个关键因素进行优化，分析各因素对不同相对分子质量化合物萃取效果的影响。结果表明：在3.0 g即食酱牛肉中加入0.6 g氯化钠，用50/30 μm DVB/CAR/PDMS萃取头于60 ℃条件下萃取30 min，解吸5 min，能够达到较好的萃取效率。在最佳萃取条件下提取即食酱牛肉的挥发性成分，结合气相色谱-质谱共鉴定出39 种主要挥发性物质，其中酚类和烃类化合物的相对含量较高，分别为46.15%和24.99%，为即食酱牛肉的主要挥发性成分。本实验测定了即食酱牛肉中各香气成分的组成及贡献模型，结果可为优化生产工艺条件提供参考。

Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS

The volatile compounds of ready-to-eat spiced beef were determined by headspace solid phase micro-extraction
(HS-SPME) and gas chromatography-mass spectrometer (GC-MS). Several key parameters influencing the extraction
efficiency were optimized. The optimal extraction conditions were achieved when 3 g of the sample in the headspace glass
vial with addition of 0.6 g NaCl was extracted for 30 min at 60 ℃ with a stirring speed of 220 r/min, followed by 5 min
desorption in the GC inlet at 250 ℃. As a result, a total of 39 aroma compounds were extracted from the cold beef sample,
the contents of phenols and hydrocarbons were 46.15% and 24.99%, respectively, which were the main volatile aroma
compounds of ready-to-eat spiced beef. The volatile composition and contribution to the aroma of ready-to-eat spiced beef
established in this study can provide a guideline for optimizing the production process.