Influence of the Type of Extraction Conditions and Fiber Coating on the Meat of Sauced Duck Neck Volatile Compounds Extracted by Solid-Phase Microextraction (SPME)
文献类型： 外文期刊
作者： Zhou, Jinjie 1 ; Han, Yanqing 2 ; Zhuang, Haining 3 ; Feng, Tao 1 ; Xu, Baocai 2 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
2.Jiangsu Yurun Meat Grp Co Ltd, State Key Lab Meat Proc & Qual Control, Nanjing 210041, Peoples R China
3.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
4.Minist Agr, Key Lab Edible Fungi Resources & Utilizat S, Shanghai 201403, Peoples R China
5.Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China
关键词： Solid-phase microextraction;Sauced duck neck;Volatile compounds;Extraction temperature;Extraction time
期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.366； 五年影响因子：3.07 ）
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收录情况： SCI
摘要： In this paper, extraction of sauced duck neck meat volatile compounds by solid-phase microextraction (SPME) was optimized. Three extraction temperatures (30, 45, 60 A degrees C), three extraction times (15, 30, 45 min), and three different fiber coatings (divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), polydimethylsiloxane/divinylbenzene (PDMS/DVB), and polydimethylsiloxane (PDMS)) were assayed. There were 82 volatile compounds identified and quantified, which belonged to nine families of chemicals including alcohols, acids, esters, ketones, aldehydes, aromatic compounds, heterocycles, monoterpenes, oxygenated monoterpenes, and sesquiterpenes. The major volatile compounds of sauced duck neck came from spices addition, oxidation, Maillard reaction, etc. Almost all the compounds were extracted by the DVB/CAR/PDMS fiber at 45 A degrees C, and the optimal time of extraction in this case was 15 min, during which DVB/CAR/PDMS fiber reached equilibration. Among the fibers tested, DVB/CAR/PDMS fiber favored the extraction of a wide range of compounds with low and high boiling point. On the other hand, PDMS/DVB fiber absorbed more polar and high retention index (RI) aromatic compounds.
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