Determination of Hexanal in Meat Product by Headspace Solid-Phase Microextraction-Gas Chromatograph-Mass Spectrometry
Objective:To establish a method for the determination of hexanal,a volatile flavor substance in meat products,based on headspace solid-phase microextraction-gas chromatography-mass spectrometry.Method:After the sample was balanced at 60℃for 30 min to reach gas-liquid equilibrium,it was adsorbed on a DVB/CAR-PDMS extraction fiber head for 30 min before injection.The sample was separated by programmed temperature rise on a DB-5ms column,detected by gas chromatography-mass spectrometry,and quantified by external standard method.Result:Hexanal had a good linear relationship in the range of 100～2 000 μg·L-1,with a correlation coefficient of 0.999 4.The detection limit of the method was 10.0 μg·kg-1,the quantification limit was 30.0 μg·kg-1,and the spike recovery was 94.79%～98.06%.Conclusion:The method has high accuracy and good selectivity,and can be used for the determination of hexanal in meat products.
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