Optimization of extraction conditions for volatile flavor compounds in crayfish boiled liquid based on HS-SPME-GC-MS

<b>Objective:</b> In order to increase the added value of crayfish by-products. <b>Methods:</b> With chromatographic peaks and peak areas as the inspection indicators, the optimization on equilibrium time, addition of sodium chloride, extraction time and extraction temperature were optimized, and th...

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Principais autores:	YANG Qi-fu, XU Wen-si, HU Si-si, MA Jia-chen, HUANG Di, LIU Li-ping, HE Jiang, YANG Pin-hong, ZHOU Shun-xiang
Formato:	Artigo
Idioma:	Inglês
Publicado:	The Editorial Office of Food and Machinery 2022-07-01
Series:	Shipin yu jixie
Assuntos:	headspace solid phase microextraction (hs-spme) gas chromatography-mass spectrometry (gc-ms) crayfish boiled liquid volatile flavor compounds
Acceso en liña:	http://www.ifoodmm.com/spyjxen/article/abstract/20220210
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