响应面法优化固相微萃取-气质联用法检测鸭肉中挥发性-食品科学.PDF

※分析检测 食品科学 2010, Vol. 31, No. 20 329 王 武，查甫本，张 静，沈君臣，任志伟 (合肥工业大学生物与食品工程学院，安徽 合肥 230009) 为优化鸭肉中挥发性风味物质的萃取条件，在单因素试验基础上，根据Box-Behnken 试验设计原理，以 鸭肉挥发性风味物质的色谱图总峰面积为响应值进行响应面分析。结果表明，最佳萃取条件为鸭肉萃取量为2.4g 、 萃取时间 42min 、萃取温度49 ℃。在此条件下检测到鸭肉中含有烯烃类、醛类、酮类、含氮含硫含氧类及杂环 化合物等挥发性风味物质 27 种。 鸭肉；固相微萃取 - 气质联用法(SPME-GC-MS)；挥发性风味物质；Box-Behnken 设计；响应面分析 Optimization of SPME-GC-MS Conditions for Flvour Compounds Determinationin in Duck Meat by Response Surface Analysis WANG Wu ，ZHA Fu-ben ，ZHANG Jing ，SHEN Jun-chen，REN Zhi-wei (School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China) Abstract ：To lay a foundation for the accurate determination of the flour compounds in duck leg meat by solid-phase micro- extraction (SPME) and gas chromatography coupled with mass spectrometry (GC-MS), the optimization of the SPME conditions affecting the total ion current chromatographic peak area of duck meat extract was investigated using single factor and response surface methodology based on Box-Behnken central design. The optimal extraction conditions were obtained as follows: sample load 2.4 g and extraction temperature 49 ℃ for an extraction duration of 42 min. Totally 27 volatile flavor compounds were identified in duck meat. They were aldehydes, ketones and N-, S-, O containing and heterocyclic compounds. Key words ：duck meat ；SPME/GC-MS；flavor compounds ；Box-Behnken design ；response surface methodology 中图分类号：TS207.3　 文献标识码：A 文章编号：1002-6630(2010)20-0329-06 鸭肉具有高蛋白、低脂肪、低胆固醇等特点，含 J . P a w l i s z y n 等开发的新型无溶剂样品前处理技术， 有较多的 B 族维生素、VE 和烟酸[1] ，其脂肪酸熔点低， S P M E 技术集采样、萃取、浓缩、进样于一体，操作 易于消化吸收。据《本草纲目》记载，鸭甘、大寒、