中国食品学报2012，Vol.12Issue(9)：87-95,9.
响应面法优化美国红鱼肉挥发性风味物质SPME萃取条件
Optimization of SPME Extraction for Flvour Compounds from Sciaenops Ocellatus Meat by Response Surface Methodology
摘要
Abstract
Based on the determination of extraction-head type, the solid phase microextraction(SPME) conditions including of sample load, extraction temperature and extraction duration for volatile flavor compounds from Sciaenops ocellatus meat were optimized by response surface methodology, then the volatile flavor compounds were separated and identified using gas chromatography-mass spectrometry (GC-MS). The results showed that the optimization conditions were as follows: 65 μm PDMS/DVB extraction fiber, sample load 0.21 g and extraction temperature 61 ℃ for an extraction duration of 31 minutes. In these optimized conditions, 56 kinds of volatile flavor compound were identified in Sciaenops ocellatus meat, which included hydrocarbons, alcohols, aldehydes, ketons, esters, aromatics, heterocyclics, and the total peak area was 1.439×107.关键词
美国红鱼/风味物质/固相微萃取/响应面分析Key words
Sciaenops ocellatus/ flavor compounds/ SPME/ response surface methodology引用本文复制引用
杨文鸽,徐大伦,张春芳,楼乔明,欧昌荣..响应面法优化美国红鱼肉挥发性风味物质SPME萃取条件[J].中国食品学报,2012,12(9):87-95,9.基金项目
国家自然科学基金项目(30972283) （30972283）
浙江省自然科学基金项目(Y3090265) （Y3090265）
