Solid-phase Microextraction Coupled to GC-MS for Analysis of Volatile Components in Juicy Peaches

doi:10.7506/spkx1002-6300-200920088

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 391-393.doi: 10.7506/spkx1002-6300-200920088

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Solid-phase Microextraction Coupled to GC-MS for Analysis of Volatile Components in Juicy Peaches

ZHANG Hong-mei 1，CHANG Ming-xun2，HE Yu-jing1

1. College of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China ；
2. Baihe International Highway Technology Co., Ltd., Zhengzhou 450012, China

Received:2008-11-07 Online:2009-10-15 Published:2010-12-29
Contact: ZHANG Hong-mei E-mail:hmzh86022625@sina.com

Abstract

Abstract:

Volatile components in fresh or rotten juicy peaches were extracted by solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Totally 32 components in fresh juicy peaches were identified, which was 81.48% of total peak area; in contrast, 27 compounds were identified from rotten juicy peaches with 86.56% of total peak area. In addition, 20 compounds including octanoic acid, ethyl ester, 4-denenoic acid, hexyl ester, 1,2-benzenedicarboxylic acid, butyl octyl ester, isopropyl palmitate, 2-butanone, 4-(2,6,6-trimethyl)-2(3H)-furanone, 5-hexyldihydro- pentadecane, hexadecane and heptadecane were found in both fresh and rotten juicy peaches. However, their relative contents exhibited significant differences. Moreover, different flavors were revealed in juicy peaches with different qualities. These investigations will provide quality evaluation for juicy peach fruits in future.

Key words: solid-phase microextraction, juicy peach, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

S662. 1

ZHANG Hong-mei 1，CHANG Ming-xun2，HE Yu-jing1. Solid-phase Microextraction Coupled to GC-MS for Analysis of Volatile Components in Juicy Peaches[J]. FOOD SCIENCE, 2009, 30(20): 391-393.

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Solid-phase Microextraction Coupled to GC-MS for Analysis of Volatile Components in Juicy Peaches

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