期刊
JOURNAL OF CHROMATOGRAPHY A
卷 905, 期 1-2, 页码 233-240出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(00)00990-0
关键词
meat; food analysis; extraction methods; solid-phase microextraction; aroma compounds; volatile organic compounds
The volatile aroma compounds in cooked pork were examined using solid-phase microextraction (SPME). Two SPME fibres coated with different stationary phases were used simultaneously to collect aroma compounds from the headspace above the pork. One fibre was coated with 75 mum. Carboxen-polydimethylsiloxane and the other was coated with 50/30 mum divinylbenzene-Carboxen on polydimethylsiloxane. After extraction, the two fibres were desorbed in the injection port of a gas chromatograph sequentially, so that the aroma compounds from both of the fibres could be analysed in one gas chromatogram. This procedure resulted in a chromatogram containing a more complete aroma profile for cooked pork than the chromatograms from either of the fibres on their own. Thirty-six compounds were identified in cooked pork for the first time. (C) 2001 Elsevier Science B.V. All rights reserved.
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