SPME-GCMS analysis of flavor substances in Sturgeon meat

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

Sample: 2 g sturgeon meat in 20 ml headspace bottle

Extraction temperature: 40 ºC; Extraction time: 60 min

Desorption time: 2 min; Desorption temperature: 250 ºC

Sample inlet: GC

Injection method: CTC PAL ALS automatic injector

Inlet: 250 ºC without shunt, purge flow at shunt outlet: 60 mL/min starting at 2 min

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

Programmed heating: Initial temperature 30 ºC for 2 min, 10 ºC/min up to 250 ºC for 30 min

Acquisition mode: Full scan, scanning range: 35-400 m/z

Ion source: 230 ºC, MS quadrupole: 150 ºC

       Determination of substance in Sturgeon meat by SPME-GC/MS total ion flow chromatogram

Test results:

A total of 17 organic compounds were detected, including 1 alkane and 16 aromatic hydrocarbons, their respective contents are shown in Table 1 below. The test results show that compound No. 9 has the highest naphthalene content, accounting for 43.295% of the total.

 SPME-GC-MS检测结果