食品与发酵工业2017，Vol.43Issue(7)：70-75,6.DOI:10.13995/j.cnki.11-1802/ts.013834
酱油挥发性成分固相微萃取条件的优化
Optimization of extraction conditions for volatile compounds in soy sauce by solid-phase microextraction
摘要
Abstract
Headspace solid-phase microextraction (HS-SPME) was commonly used for the extraction of volatile compounds.To determine the SPME fiber to extract volatile compounds in soy sauce,the sensitivity of different fibers were examined on the basis of cumulative area normalization value,and their repeatability were examined by the average value and standard deviation of relative standard deviation (RSD) of peak area.65μm PDMS/DVB was then selected to extract volatile compounds in soy sauce.By comparing the peak area of all kinds of volatiles and the total peak area,the extraction conditions were optimized,and the extraction conditions were established as follows:the volume of soy sauce sample was 8 mL,extraction temperature was 60 ℃C and extraction time was 60 min.Using the optimized method for the extraction of volatile compounds in soy sauce,a total of 86 compounds were identified by GCMS,wherein the main compounds were esters and followed by alcohols,aldehydes and acids.The average RSD of the peak area of compounds was 8.14％,which showed that the repeatability of the method was well.关键词
顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)/酱油/挥发性成分/灵敏度/重复性/优化Key words
headspace solid-phase microextraction/soy sauce/volatile compounds/sensitivity/repeatability/optimization引用本文复制引用
刘非,杜丽平,肖冬光..酱油挥发性成分固相微萃取条件的优化[J].食品与发酵工业,2017,43(7):70-75,6.基金项目
国家重点研发计划项目(2016YFD0400505) （2016YFD0400505）
