Abstract
A single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volume, extraction temperature, and extraction time. The total peak areas and the numbers of valid peaks were compared and analyzed as the indicators of condition optimization. Gas chromatography-mass spectrometry (GC-MS) results showed that the four factors all have significant impact on the extraction effect of volatiles in pepper chicken soup. Using the principal component analysis (PCA), the optimal conditions of HS-SPME were inferred below: an extraction fiber of 50/30μm DVB/CAR/PDMS, a sample volume of 7 g, an extraction temperature of 65°C, and an extraction time of 30 min. Compared to the original extraction conditions, the optimized conditions were especially advantageous for the comprehensive analysis of volatiles, which could be potentially used in further study of soup.
Highlights
Pepper chicken is a traditional and characteristic food in Xinjiang, China; in addition to its rich nutrition, the delicious flavor of its soup has won great popularity among the local and even national consumers in recent years
PDMS/DVB fiber adsorbed the most species of volatile compounds from pepper chicken soup, closing to fibers CAR/PDMS and DVB/CAR/PDMS, while PA fiber showed the weakest adsorption effect
The amount of volatile compounds obtained from CAR/PDMS equaled the amount from DVB/CAR/PDMS fiber
Summary
Pepper chicken is a traditional and characteristic food in Xinjiang, China; in addition to its rich nutrition, the delicious flavor of its soup has won great popularity among the local and even national consumers in recent years. Compared with traditional extraction methods such as distillation extraction and organic solvent extraction, HS-SPME is more convenient and fast in preparing test samples It can recognize more volatile organic compounds (VOCs) than headspace extraction method. 60 30 30 60 30 extraction are affected by various external conditions, among which the type of fiber coating, sample volume, extraction temperature, and time are representative [10, 11] After optimizing these conditions, different researchers got various analytical results of soy sauce, pepper, roasted lamb [12,13,14], and so on. The HS-SPME conditions of volatiles in pepper chicken soup were optimized to obtain the best extraction conditions and effect by means of single-factor gradual optimization, and provide necessary conditions for the identification of aroma and assistance for further processing study of pepper chicken soup
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