SPME-GCMS analysis of flavor substances in mutton

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

Sample: 2 g mutton in 20 ml top empty 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 shunt, shunt ratio: 10:1

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

Programmed temperature rise: Start at 40 ºC, hold for 2 min, rise to 280 ºC at 10 ºC/min for 1 min

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

Ion source: 230 ºC, MS quadrupole: 150ºC

                 Determination of substances in mutton by SPME-GC/MS total ion flow chromatogram

Test results:

A total of 17 organic compounds were detected, including 4 alcohols, 2 aldehydes, 1 alkane, 1 olefin, 1 aromatic hydrocarbon, 2 esters, 1 halogenated hydrocarbon, 3 ketones, 1 hydrazine and 1 amine, respectively, with their respective contents as shown in the following table. The test results showed that compound No. 9 had the highest content of toluene, accounting for 30.573% of the total.

 
                                                 SPME-GC-MS检测结果