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)

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• 作者：Jinjie Zhou ; Yanqing Han ; Haining Zhuang ; Tao Feng ; Baocai Xu
• 关键词：Solid ; phase microextraction ; Sauced duck neck ; Volatile compounds ; Extraction temperature ; Extraction time
• 刊名：Food Analytical Methods
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：8
• 期：7
• 页码：1661-1672
• 全文大小：445 KB
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• 作者单位：Jinjie Zhou (1) (2)
  Yanqing Han (2)
  Haining Zhuang (3) (4) (5)
  Tao Feng (1)
  Baocai Xu (2)
  
  1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, China
  2. State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Group Co., Ltd., No. 10 Yurun Road, Jianye District, Nanjing, 210041, China
  3. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Shanghai, 201403, China
  4. Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, 1000 Jinqi Road, Shanghai, 201403, China
  5. National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai, 201403, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Microbiology
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1936-976X

文摘

In this paper, extraction of sauced duck neck meat volatile compounds by solid-phase microextraction (SPME) was optimized. Three extraction temperatures (30, 45, 60?°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?°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.