摘要
为了优化黄豆酱挥发性风味成分检测的SPME萃取效率,采用Plackett-Burman设计法和响应面分析法对黄豆酱风味萃取条件进行优化。先用Plackett-Burman设计从8种萃取因素中筛选出对总峰面积有显著影响的因素,再用最陡爬坡试验及Box-Behnken设计进一步优化。结果表明,萃取温度、萃取时间和基体中的无机盐添加量是影响总峰面积的显著因素,优化后的萃取条件为萃取温度56℃、萃取时间42min、基体中的无机盐添加量0.98g。在优化条件下,与初始最大总峰面积12880000相比,总峰面积提高到13107129。
In order to enhance the extraction efficiency of soybean paste flavor components, Plaekett-Burman design and response surface methodology were used to optimize extraction conditions. Eight factors were evaluated by Plackett-Burman design on the basis of total peak area and further optimization was performed by Box-Behnken experiments. Results showed that extraction temperature, extraction time and the addition amount of inorganic salts played important roles in the extraction of essential flavor components. The optimal extraction parameters were extraction temperature of 56 ℃, extraction time of 42 min and sodium chloride addition amount of 0.98 g. Under the optimal extraction condition, the total content of volatile flavor components was significantly improved according to the increase of total peak area from 12880000 to13107129.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期69-74,共6页
Food Science
基金
湖北省科技厅重大攻关项目(鄂财企发[2007]119号)
关键词
豆酱
响应面法
条件优化
HS-SPME
soybean paste
response surface methodology
technology optimization
HS-SPME
