| SPME-GC-MS 法测定冷却肉的挥发性成分 |
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| 引用本文： | 肖 虹,谢 晶.SPME-GC-MS 法测定冷却肉的挥发性成分[J].食品科学,2010,31(20):406-409. |
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| 作者姓名： | 肖 虹 谢 晶 |
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| 作者单位： | 上海海洋大学食品学院 |
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| 基金项目： | “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) |
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| 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65μm PDMS/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。
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| 关 键 词： | 冷却肉 固相微萃取 气-质联用 挥发性成分 |
| 收稿时间： | 2010-07-06 |
Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS |
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| XIAO Hong,XIE Jing.Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS[J].Food Science,2010,31(20):406-409. |
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| Authors: | XIAO Hong XIE Jing |
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| Affiliation: | College of Food science and Technology, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | 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. |
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| Keywords: | chilled pork solid phase micro-extraction (SPME) gas chromatography-mass spectrometry (GC-MS) volatile components |
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