中文摘要：

研究固相微萃取与气质联用研究发酵菜粕的风味物质及比较不同品种菜粕发酵前后风味物质的变化，以峰面积及峰数为指标，通过萃取头、萃取温度、吸附时间和样品量的优化，确定了固相微萃取和气质联用研究发酵菜粕风味固相微萃取的条件，并比较了3种代表性菜粕发酵前后风味物质及硫苷组分和含量的变化。结果表明，固相微萃取最佳条件是：50／30μmDVB／CAR／PDMS（DCP）萃取头，温度70℃，吸附30min，样品量2g，其中萃取头和吸附温度显著影响萃取效率。发酵前后菜粕的挥发性组分及含量变化都较大，发酵后风味物质的总量都显著增加，硫苷的含量明显降低，表明发酵不但显著增加了风味物质的含量改变了风味，而显著降低了抗营养物质硫苷的含量。

英文摘要：

The objeconditions for fermented ective of this study was to investigate the optimization of solid phase microextraction （SPME） rapeseed meal and compare the major volatile compounds and glucosinolate of three cultivars rapeseed meal and fermented rapeseed meal. The effects of type of SPME fiber, adsorption temperature, adsorption time and sample amount were studied to develop SPME conditions for obtaining the highest extraction efficiency. The results showed that optimal conditions were SPME fiber 50/30 μm DVB/CAR/PDMS（DCP） ,adsorption temperature 70 ℃,adsorption time 30 min and sample amount 2 g. The extraction efficiency significantly increased with the in- creased of adsorption temperature. The species and amount of glucosinolate of fermented rapeseed meal were signifi- cantly lower than rapeseed meal, thus microbial fermentation not only improved the favor of rapeseed meal, but also decreased the content of glucosinolate.