基于响应面分析法优化顶空-固相微萃取与气相色谱-质谱法检测黑龙江野生鳜挥发性风味物质

Optimization of headspace-solid phase microextraction based on response surface analysis and gas chromatography-mass spectrometry for the determination of volatile flavor substances in Heilongjiang wild Siniperca chuatsi

中文关键词:  鳜  顶空固相微萃取  气相色谱-质谱法  挥发性风味物质  响应面法

英文关键词:Siniperca chuatsi  headspace-solid phase microextraction  gas chromatography-mass spectrometry  volatile flavor compounds  response surface methodology

中文摘要:

      目的 使用响应面分析法优化顶空-固相微萃取(headspace-solid phase microextraction, HS-SPME)与气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)联合检测黑龙江鳜肌肉风味的萃取方法, 并检测分析鳜肌肉中挥发性风味物质。方法 使用HS-SPME-GC-MS技术, 以峰面积和峰个数为指标进行单因素实验, 探究盐度、萃取温度、萃取时间和解吸时间对鳜肌肉风味检测的萃取效率的影响, 根据单因素实验结果采用响应面方法优化萃取条件, 分析鳜肌肉中挥发性风味物质的最佳萃取条件, 并用优化后的萃取条件检测鳜的挥发性风味物质。结果 优化后的最佳萃取条件为盐度7.7%, 萃取温度82.4℃、萃取时间46.5 min、解吸时间5.4 min。此条件下, 综合评分为101.4173, 共检测出33种挥发性风味物质, 其中化合物含量最多的是烃类和醇类。结论 优化后的HS-SPME-GC-MS分析鳜肌肉挥发性风味物质的方法可以高效萃取鳜肌肉中的风味物质。

英文摘要:

      Objective To optimize the extraction method of headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of the flavour of Siniperca chuatsi muscle and the analysis of volatile flavour substances in Siniperca chuatsi muscle. Methods Using HS-SPME-GC-MS technology, a single factor experiment was carried out with peak area and peak number as indicators to explore the effects of salinity, extraction temperature, extraction time and desorption time on the extraction efficiency of Siniperca chuatsi muscle flavor detection. The results of the factor experiment were used to optimize the extraction conditions by using the response surface methodology to analyze the optimal extraction conditions of the volatile flavor compounds in the Siniperca chuatsi muscle, and use the optimized extraction conditions to detect the volatile flavor compounds of the Siniperca chuatsi. Results The optimum extraction conditions were as follows: Salinity 7.7%, extraction temperature 82.4℃, extraction time 46.5 min, desorption time 5.4 min. Under this condition, the comprehensive score was 101.4173, and 33 kinds of volatile flavor substances were detected, of which hydrocarbons and alcohols were the most abundant. Conclution The optimized HS-SPME-GC-MS method for the analysis of volatile flavour substances in Siniperca chuatsi muscle can efficiently extract the flavour substances from Siniperca chuatsi muscle.