A comparison of solid-phase microextraction with simultaneous distillation for the analysis of volatile aroma compositions in traditional preserved beef

作者：Zhang Ning; Chen Haitao; Sun Baoguo; Mao Xueying; Zhang Yuyu

来源：Journal of Chinese Institute of Food Science and Technology, 2016, 16(6): 247-258.

DOI：10.16429/j.1009-7848.2016.06.033

• Aroma compositions
• Flavor substances
• Gas chromatography-mass spectrometry
• Heterocyclic compound
• Simultaneous distillation extraction
• Solid-phase microextraction
• Volatile components
• Volatile constituents

The volatile constituents from Laotongjia preserved beef (LPB) were first investigated by solid-phase microextraction (SPME) and simultaneous distillation extraction (SDE), and identified by the gas chromatography-mass spectrometry. The flavor substances in LPB were extracted by 3 different types of SPME fibers and 2 kinds of SDE extracting solvents, and the analyzing results were summarized. It is showed that a total of 79 compounds were identified, including 2 alkenes, 27 aldehydes, 25 alcohols, 8 ketones, 3 carboxylic acids, 4 ethers, 1 ester and 9 sulfur-containing, nitrogen-containing compounds and heterocyclic compounds, respectively. These compounds were determined by MS, and conformed by comparison of retention indexes (RIs) of separated constituents with the Ms reported in the literature.

• 出版日期2016
• 单位中国农业大学