The pretreatment technique of microwave-assisted extraction coupled to headspace solid-phase microextraction(MAE-HS-SPME) was investigated on the extraction of aroma components from Zanthoxylum bungeanum Maxin.The extracted volatiles were analyzed by gas chromatography-mass spectrometry(GC-MS) method,and the determination results were compared with that of simultaneous distillation and extraction(SDE) and HS-SPME methods.The results showed that the optimal extraction conditions of MAE-HS-SPME were extracting 5 min at 120 W microwave power from 10 g sample in 100 mL deionized water using a 100 μm polyacrylate(PA) fiber,and then desorbing for 20 s at 250 ℃.The GC-MS analysis results showed that 59 components were identified and accounted for 96.65% of the total peak areas.The main volatiles were the same as that separated from HS-SPME fiber and SDE method.The main volatiles were linalool,linalool acetate,etc.The total num-ber of the components extracted by MAE-HS-SPME was more than that extracted by HS-SPME and SDE.The results indicated that MAE-HS-SPME is a high performance pretreatment method.

采用微波辅助萃取与顶空-固相微萃取联合（MAE-HS-SPME）的方法萃取肉桂中香气成分,用气相色谱-质谱（GC-MS）法进行分析,并将分析结果与同时蒸馏萃取法（SDE）和HS-SPME法对比。结果表明,MAE-HS-SPME的最佳条件为：称取10g样品,加入100mL去离子水,微波功率为150W,用100μmPA萃取头萃取4.5min,250℃解吸20s。GC-MS分析确认了其中62种成分,占总峰面积的95.01%。3种萃取方法所得肉桂中主要香气成分基本相同,均为桂醛、α-荜澄茄烯、反式茴香脑和4,7-二甲基-1-异丙基-[1α,4aα,8aα]-1,2,4a,5,6,8a-六氢萘等。MAE-HS-SPME法鉴定的成分比HS-SPME和SDE法分别多出18种和26种。说明MAE-HS-SPME是一种分析肉桂中香气物质的高效的样品前处理方法。

The influences of extraction conditions on the yield of patchouli by supercritical fluid was studied,including the extraction temperature,pressure,time and flow quantity of CO2.The optimum conditions of the extraction of patchouli by supercritical fluid are obtained as following: 30 MPa of extraction pressure,50 ℃ of extraction temperature and 9 kg/h of CO2 flow quantity.Uner these conditions,the yield of patchouli reaches 2.55%.

The application of protease for improving the flavor of meats was reviewed in this paper. The most original taste of meat could be kept, and meat-like aroma could be produced, when the enzyme was used to hydrolyze the meat protein. Because of the mild condition in the processing of enzymatic hydrolysis, the hydrolysate of meat was with pure gentle taste, which made it have better adaptability. Based on the above features, the hydrolysates from different animals can be used in preparing Maillard-Reaction products with different meat aroma, and good meat-like flavor.