Abstract
A Method for volatile components analysis of salt-baked chicken was established by using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology. The optimum process is determined by analysis of single factor. Specifically, the SPME fiber (carboxen/polydimethylsiloxane, CAR/PDMS, 75 µm) was used in the extraction of the volatile compounds in salt-baked chicken. Meantime, equilibrium time and extraction temperature were 10 min and 60 °C, respectively. For the rest, the extractions were carried out for 30 min and desorption of the samples for 5 min. After preliminary analysis, 65 volatile components were detected in the salt-baked chicken. The extraction parameters were reasonable, feasible and practical, which was conducive to further qualitative and quantitative analysis of aroma substances in salt-baked chicken.
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