食品科学2012，Vol.33Issue(10)：232-236,5.
顶空固相微萃取-气质联用法测定哈尔滨红肠的挥发性风味物质
Volatile Analysis of Harbin Sausage by Head Space Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry
摘要
Abstract
The volatile flavor compounds in Harbin Sausage was extracted by head space solid phase microextraction （HS- SPME） technique and determined by capillary gas chromatography-mass spectrometry （GC-MS）. The types of SPME fibers, extraction time, and extraction temperature were optimized in this study. The optimum extraction conditions were obtained as follows： 50/30 μm DVB/CAR/PDMS fiber, adsorption time was 50min at 50℃. Aldehydes, ketones, phenols, alcohols, terpenes, alkanes, sulfur compounds and heterocyclic compounds were the major flavor compounds of Harbin Sausage with relative content of 17.59%, 7.01%, 7.27%, 12.29%, 9.39%, 6.14%, 27.38%, 7.01%, respectively.关键词
顶空固相微萃取/气质联用/挥发性风味物质/哈尔滨红肠Key words
head space solid phase microextraction/gas chromatography-mass spectrometry/volatile flavor compounds:harbin Sausage分类
轻工纺织引用本文复制引用
潘丽军,何宇洁,蔡克周,姜绍通..顶空固相微萃取-气质联用法测定哈尔滨红肠的挥发性风味物质[J].食品科学,2012,33(10):232-236,5.基金项目
安徽省战略性新兴产业项目 （）
