食品与发酵工业2012，Vol.38Issue(8)：163-167,5.
顶空固相微萃取和同时蒸馏萃取法分析猪肉汤的挥发性成分
Comparison of Headspace Solid-phase Microextraction and Simultaneous Distillation Extraction for Determination of Volatile Components in Pork Broth
摘要
Abstract
Headspace solid-phase microextraction method （HS-SPME） and simultaneous distillation extraction method （SDE） were respectively employed for sampling in GS-MS analysis of volatile components in stewed pork broth. Totally 77 compounds were identified, including 22 hydrocarbons, 22 aldehydes, 17 alcohols, 6 acids, 4 esters, 3 ketones and 3 heterocycles. A total of 42 components were identified by HS-SPME method and 49 by SDE method. There were more aldehydes extracted by SPME than those by SDE, while hydrocarbons, alcohols and esters extracted by SPME were significantly less than those by SDE. SDE method provided better extraction for volatiles with higher boiling-point and lower volatility, while SPME method was more rapid, simple, and nondestructive. A comprehensive evaluation on volatiles in pork broth could be obtained by the combination of both methods.关键词
挥发性成分/顶空固相微萃取/同时蒸馏萃取/猪肉汤Key words
volatile components/HS-SPME/SDE/pork broth分类
轻工纺织引用本文复制引用
徐永霞,赵洪雷,朱丹实,潘思轶..顶空固相微萃取和同时蒸馏萃取法分析猪肉汤的挥发性成分[J].食品与发酵工业,2012,38(8):163-167,5.基金项目
“十二五”国家科技支撑计划 （）
辽宁省食品安全重点实验室开放课题（LNSAKF2011023）. （）
