SPME-GCMS analysis of flavor substances in roast duck meat

SPMEProbe item number：ZZ-SPME-06-z
Analysis condition:                                 

Sample: 2 g roast duck in 20 ml top empty bottle

Extraction temperature: 50 ºC; Extraction time: 30 min

Desorption time: 2 min; Desorption temperature: 250 ºC

Sample inlet: GC

Injection method: CTC PAL ALS automatic injector

Inlet: 250 ºC shunt, shunt ratio: 10:1

Column: DB-5ms: 30 m ×250 μm × 0.25 μm

Programmed heating: Initial temperature 40 ºC for 2 min, 10 ºC/min to 200 ºC, then 10 ºC/min to 280 ºC for 1 min

Acquisition mode: Full scan, scanning range: 30-400 m/z

Ion source: 230 ºC, MS quadrupole: 150 ºC

                     Determination of flavor substances in roast duck by SPME-GC/MS total ion flow chromatography

Detection result：
     A total of 24 organic compounds were detected, including 5 alcohols, 4 aldehydes, 4 alkanes, 4 alkenes, 1 aromatic hydrocarbon, 3 ketones, 1 amine, 1 inorganic substance and 1 sulfone, with their respective contents as shown in the following table. The test results showed that the ethanol content of compound No. 2 was the highest, accounting for 34.346% of the total.

                                           SPME-GC-MSDetection result