A Comparison of Solid-phase Microextraction with Simultaneous Distillation for the Analysis of Volatile Aroma Compositions in Traditional Preserved Beef
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 RIs reported in the literature.
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万方数据
维普
