Optimization of Volatile Component Analysis Technique for Salt-Baked Chicken
Wenhong Zhao
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 re… Show more
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