A single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volume, extraction temperature, and extraction time. The total peak areas and the numbers of valid peaks were compared and analyzed as the indicators of condition optimization. Gas chromatography-mass spectrometry (GC-MS) results showed that the four factors all have significant impact on the extraction effect of volatiles in pepper chicken soup. Using the principal component analysis (PCA), the optimal conditions of HS-SPME were inferred below: an extraction fiber of 50/30μm DVB/CAR/PDMS, a sample volume of 7 g, an extraction temperature of 65°C, and an extraction time of 30 min. Compared to the original extraction conditions, the optimized conditions were especially advantageous for the comprehensive analysis of volatiles, which could be potentially used in further study of soup.

中文翻译：

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结合气相色谱-质谱法和主成分分析法，逐步优化辣椒鸡肉汤中挥发物的顶空固相微萃取条件。

为了提高辣椒鸡肉汤中挥发性化合物的顶空固相微萃取（HS-SPME）效果，本实验开发了一种单因素逐步优化方法。不同的提取条件包括具有不同涂层材料的纤维，样品量，提取温度和提取时间。比较和分析总峰面积和有效峰数，作为条件优化的指标。气相色谱-质谱（GC-MS）分析结果表明，这四个因素均对辣椒鸡肉汤中挥发物的提取效果有重要影响。使用主成分分析（PCA），推断出HS-SPME的最佳条件：提取纤维为50/ 30μm DVB / CAR / PDMS，样品量为7 g，提取温度为65°C，提取时间为30分钟。与原始提取条件相比，优化的条件对于挥发物的综合分析特别有利，可用于汤的进一步研究。