顶空固相微萃取和同时蒸馏萃取用于兔肉挥发性风味成分分析的比较研究

Comparative application of head space-solid micro-extraction and simultaneous distillation extraction for GC-MS analysis of volatile components in IRA rabbit meat

摘要: 采用顶空固相微萃取法（head space-solid phase micro-extraction,HS-SPME）和同时蒸馏萃取法（simultaneous distillation extraction,SDE）提取兔肉中的挥发性风味物质,经气相色谱-质谱联用仪分析,共检测出风味化合物47种,其中烃类最多,有17种,其次是醛类14种和醇类6种,另外有酯类5种,醚类2种,酸类1种,酮类1种,杂环类1种。HS-SPME法和SDE法分别鉴定出23种和26种挥发性组分,比较两种提取方法可知,SDE法能萃取到更多的挥发性化合物,适合对高沸点,低挥发性物质的分离;HS-SPME法快速简便、更接近真实挥发风味,适合易挥发性化合物的检出。

Abstract: Head space-solid micro- extraction method ( HS- SPME) and simultaneous distillation extraction method ( SDE) were compared for their sampling effectiveness in GC-MS analysis of volatile components in IRA rabbit meat.Totally 47 compared were identified, including 17 hydrocarbons, 14 aldehydes, 6 alcohols, 5 esters, 2 ethers, 1 acid, 1 ketone and 1heterocycle. 23 volatile components were identified by HS- SPME method and 26 by SDE method.Component to HS-SPME method, SDE method had more kinds of identified components, suited for high boiling point and low volatility volatile.HS-SPME method is quick and easy, closer to the real volatile flavor, suitable for easy detection of volatile compounds.