FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 239-243.doi: 10.7506/spkx1002-6630-201010051

• Analysis & Detection • Previous Articles     Next Articles

Headspace Solid-phase Microextraction Followed by GC-MS Analysis of Volatile Flavor Composition of Hami Melon

JIA Kai1,HU Xiao-song1,LIAO Xiao-jun1,ZHANG Ming-wei2,CHEN Fang1,WU Ji-hong1,*   

  1. 1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables
    Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing
    100083, China;2. Sericulture and Agro-processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou
    510610, China
  • Received:2009-08-05 Online:2010-05-15 Published:2010-12-29
  • Contact: WU Ji-hong


The optimal conditions (namely NaCl amount and extraction temperature and time) for the headspace solid-phase microextraction (HS-SPME) of volatile flavor components from Jiashi muskmelon, one cultivar of Hami melon were investigated by single factor and orthogonal array design methods. The optimized HS-SPME was coupled with GC-MS to develop a method for the analysis of volatile flavor composition of Jiashi muskmelon. Results showed that the use of a PDMS/DVB/CAR fiber for the 40 min extraction at 40 ℃ of Jiashi muskmelon with NaCl added as electrolyte at 2.4 g/mL gave an optimal extraction of volatile flavor components from Jiashi muskmelon. The developed analytical method exhibited spike recoveries for ethyl 2-methylbutyrate, octanal, hexyl acetate and n-butyl acetate varying from 86.8% to 97.6%, a liner range from 8.24 to 217 ng/mL and a minimum detectable quantity of 7.21 ng/mL and demonstrated high sensitivity and reliability. Forty-two compounds were identified in Jiashi muskmelon, in which, the predominant compounds were ehyl aetate, n-popyl acetate, popanoic acid, 2-methyl-, ethyl ester, btan oic acid, ethyl ester, btanoic acid, 2-methyl-,ethyl ester, hxanoic acid, ethyl ester, aetic acid, hexyl ester and nonanal.

Key words: headspace solid-phase microextraction (HS-SPME), orthogonal array design, volatile flavor compound (VFC), Jiashi muskmelon

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