Optimization of extraction conditions for volatile flavor compounds in crayfish boiled liquid based on HS-SPME-GC-MS

Authors

YANG Qi-fu, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
XU Wen-si, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
HU Si-si, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
MA Jia-chen, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
HUANG Di, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
LIU Li-ping, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
HE Jiang, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
YANG Pin-hong, College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
ZHOU Shun-xiang, Shunxiang Food Co., Ltd., Yiyang, Hunan 413200 , China

Abstract

Objective:In order to increase the added value of crayfish by-products.Methods:With chromatographic peaks and peak areas as the inspection indicators, the optimization on equilibrium time, addition of sodium chloride, extraction time and extraction temperature were optimized, and the composition of volatile flavor compounds was analyzed.Results:The optimal extraction conditions were equilibrium time 0 min, extraction temperature 75 ℃, extraction time 50 min, addition of sodium chloride 30% with 50/30 μm DVB/CAR/PDMS solid phase microextraction head. Under these conditions, a total of 34 volatile flavor compounds, including 5 alcohols, 12 aldehydes, 5 alkanes, 5 aromatic, 5 heterocyclic compounds and 2 esters, were detected in the crayfish boiled liquid. The total peak area was 5.54×108, and the comprehensive score was 95.47. The relative error between the experimental results and the predicted value was 4.53%.Conclusion:The 34 volatile flavor compounds can be extracted from the crayfish boiled liquid by headspace solid phase microextraction.

Publication Date

7-7-2022

First Page

57

Last Page

63

DOI

10.13652/j.issn.1003-5788.2022.02.010

Recommended Citation

Qi-fu, YANG; Wen-si, XU; Si-si, HU; Jia-chen, MA; Di, HUANG; Li-ping, LIU; Jiang, HE; Pin-hong, YANG; and Shun-xiang, ZHOU (2022) "Optimization of extraction conditions for volatile flavor compounds in crayfish boiled liquid based on HS-SPME-GC-MS," Food and Machinery: Vol. 38: Iss. 2, Article 10.
DOI: 10.13652/j.issn.1003-5788.2022.02.010
Available at: https://www.ifoodmm.cn/journal/vol38/iss2/10

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