Optimization of SDE extraction conditions for the flavor compounds in smoked horsemeat by response surface analysis

The flavor compounds in smoked horsemeat were extracted by simultaneous distillation extraction(SDE),the extraction technology was optimized by Box-Behnken central design on the basis of single factor experiment. The results showed that when dichloromethane was used as extraction solvent,the optimal extraction conditions as follows :extraction time 156 min,volume of solvent 50 m L,material-liquid ratio 1∶2.4,using the optimal conditions,the extracting yield of flavor compounds in smoked horsemeat was 875.63 mg/kg. The gas chromatography-mass spectrometer(GC-MS) analysis showed that total 55 volatile flavor compounds were identified in smoked horsemeat,including phenols,alcohols,alkenes,alkanes,and lipid,aldehydes and ketones,and N-,S-containing and heterocyclic compounds. The major flavor compound in smoked horsemeat was phenols,the content of which was 52.66%.