Determination of Volatile Compounds in ‘Chuliang’ Longan Using Headspace Solid-phase Microextraction and GC-MS

doi:10.7506/spkx1002-6630-201016032

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 156-160.doi: 10.7506/spkx1002-6630-201016032

• Analysis & Detection • Previous Articles Next Articles

Determination of Volatile Compounds in ‘Chuliang’ Longan Using Headspace Solid-phase Microextraction and GC-MS

ZHANG Yi1,2，GAO Bei1,2，XU Yu-juan1，WEN Jing1，PAN Si-yi2，ZHANG Ming-wei2,3,*

1. Research Institute of Sericulture and Farm Produce Processing, Guangdong Academy of Agricultural Sciences, Guangdong Open
Access Laboratory of Agricultural Product Processing 2. College of Food Science and Technology,
Huazhong Agricultural University3. Research Institute of Agricultural Biotechnology, Guangdong Academy of Agricultural Sciences

Received:2009-03-02 Revised:2010-06-11 Online:2010-08-25 Published:2010-12-29
Contact: ZHANG Ming-wei E-mail:mwzhh@163.net

Abstract

Abstract:

This paper describes a rapid headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometric (GC-MS) method for determining the volatile compounds in ‘Chuliang’ longan. Qualification was performed by both mass spectral and retention index library searching. For semi-quantification, an internal standard solution (IS) of cyclohexanone was used. Operating conditions for headspace solid-phase micro-extraction and GC-MS were optimized. The precision RSDs for the predominant compounds in ‘Chuliang’ longan ranged from 2.12% to 9.08%. Forty-one volatile compounds were detected in ‘Chuliang’ longan and trans-ocimene (81.2%), ethanol (1.92%), allo-ocimene (1.39%), γ-terpinene (0.30%), β-myrcene (0.30%) and linalool (0.26%) were the predominant compounds. The presented method is of simple operation and most suitable for the determination of volatile compounds in ‘Chuliang’ longan.

Key words: ‘Chuliang&rsquo, longan, headspace solid-phase microextraction, GC-MS, volatile compounds

CLC Number:

TS207.3

ZHANG Yi1,2，GAO Bei1,2，XU Yu-juan1，WEN Jing1，PAN Si-yi2，ZHANG Ming-wei2,3,*. Determination of Volatile Compounds in ‘Chuliang’ Longan Using Headspace Solid-phase Microextraction and GC-MS[J]. FOOD SCIENCE, 2010, 31(16): 156-160.

[1]	ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan. Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria [J]. FOOD SCIENCE, 2021, 42(5): 252-261.
[2]	MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu. Aroma Components and Sensory Properties of Fermented Jujube Wine [J]. FOOD SCIENCE, 2021, 42(4): 247-253.
[3]	ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei. Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage [J]. FOOD SCIENCE, 2021, 42(2): 200-211.
[4]	DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He. Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS [J]. FOOD SCIENCE, 2021, 42(2): 227-234.
[5]	FU Chenggang, LIU Wenyu, CHEN Youzhi, LI Yumei, LI Huankang, ZHOU Jing, ZHANG Kongque, WEI Changqing. Effects of Heating Temperature on Physicochemical Properties, Fatty Acids and Volatile Flavor Compounds of Fat from Horses Raised in Xinjiang [J]. FOOD SCIENCE, 2021, 42(16): 54-60.
[6]	YAN Han, FAN Wenlai, XU Yan. Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation [J]. FOOD SCIENCE, 2021, 42(16): 133-137.
[7]	TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei. Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS [J]. FOOD SCIENCE, 2021, 42(16): 193-202.
[8]	WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua. Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup [J]. FOOD SCIENCE, 2021, 42(15): 58-65.
[9]	ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang. Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage [J]. FOOD SCIENCE, 2021, 42(14): 144-150.
[10]	WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma [J]. FOOD SCIENCE, 2021, 42(14): 151-158.
[11]	BAI Shuang, WANG Yongrui, LUO Ruiming. Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton [J]. FOOD SCIENCE, 2021, 42(14): 180-186.
[12]	YI Shengnan, LU Jing, PANG Xiaoyang, HAO Liyu, ZHANG Shuwen, LÜ Jiaping. Effect of Heat Treatment on Maillard Reaction Degree and Volatile Components of Milk [J]. FOOD SCIENCE, 2021, 42(14): 9-15.
[13]	SU Dan, HUANG Ganghua, LI Yali, REN Hongtao, BAO Yunxiu, ZHOU Hongjie. Characteristic Aroma Components in Ripe Zijuan Tea during Artificial Fermentation [J]. FOOD SCIENCE, 2021, 42(12): 166-172.
[14]	YUE Cuinan, WANG Zhihui, SHI Xuping, JIANG Xinfeng, LI Yansheng, YANG Puxiang. Effects of Light Quality on Aroma Metabolites in Tea: A Review of Recent Literature [J]. FOOD SCIENCE, 2020, 41(5): 299-305.
[15]	ZHANG Pengyun, GUAN Wei, LI Rong, LONG Chunxia, LU Junwen, LIN Shumian, ZHANG Feng. Comparison of Volatile Components from Flos Lonicerae Extracted by Headspace Solid Phase Microextraction and Steam Distillation [J]. FOOD SCIENCE, 2020, 41(4): 178-184.

Determination of Volatile Compounds in ‘Chuliang’ Longan Using Headspace Solid-phase Microextraction and GC-MS

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments