Optimization of Extraction Process of Volatile Flavor Extracts from Fish Sauce by Response Surface Methodology

HS-SPME-GC-GC-MS technology was used to study the volatile flavor substances in fish sauce. In order to optimize the extraction efficiency of flavor detection of HS-SPME in fish sauce,the number of peaks and peak volume,the response surface optimization experiment were used to determine the optimal conditions for the extraction of volatile flavors from fish sauce,and the best extraction conditions were as follows:extraction temperature 58 ℃,extraction time 70 min,oscillation frequency 510 r/min,under these conditions,the maximum number of peaks predicted by the model was 1558.55,and the peak volume was 7.56×10¹⁰. The volatile flavor substances were detected in the silverfish fish sauce samples under the optimal extraction conditions. A total of 152 compounds were detected and classified. The most abundant compounds were alcohols and esters,which were 26.02% and 25.91%,respectively. The established HS-SPME-GC×GC-MS method for the analysis of volatile flavor substances in fish sauce can better separate the components in samples with high resolution.