Abstract:

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