Supercritical Carbon Dioxide Fluid Extraction and GC-MS Analysis of Volatile Flavor Compounds in Coprinus comatua Fruiting Body

doi:10.7506/spkx1002-6630-201102056

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 240-243.doi: 10.7506/spkx1002-6630-201102056

• Analysis & Detection • Previous Articles Next Articles

Supercritical Carbon Dioxide Fluid Extraction and GC-MS Analysis of Volatile Flavor Compounds in Coprinus comatua Fruiting Body

LI Shuang-shi，LAN Rong，ZHANG Xiao-hui，MA Yue，CHEN Liang

1. Beijing Electronic Science and Technology Vocational College, Beijing      100029, China；
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing      100083, China；
3. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing      100029, China)

Received:2010-04-02 Online:2011-01-25 Published:2011-01-10

Abstract

Abstract: The extraction of volatile compounds from the fruiting body of Coprinus comatua was carried out using supercritical carbon dioxide fluid extraction technique, and the effects of the pressure and temperature for extraction and separation on extract yield were investigated by 9-run orthogonal array design experiments. The optimal temperature and pressure were 55 ℃ and 20 MPa for extraction and 25 ℃ and 8 MPa for separation. In the extract obtained under these conditions, 25 major components was identified by GC-MS, such as 9,12-octadecadienoic acid (52.67%), octadecenoic acid (27.77%) and hexadecenoic acid (13.66%).

Key words: Coprinus comatua, volatile flavor compounds, supercritical CO2 fluid extraction, gas chromatographymass spectrometry

CLC Number:

TQ420.66

LI Shuang-shi，LAN Rong，ZHANG Xiao-hui，MA Yue，CHEN Liang. Supercritical Carbon Dioxide Fluid Extraction and GC-MS Analysis of Volatile Flavor Compounds in Coprinus comatua Fruiting Body[J]. FOOD SCIENCE, 2011, 32(2 ): 240-243.

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Supercritical Carbon Dioxide Fluid Extraction and GC-MS Analysis of Volatile Flavor Compounds in Coprinus comatua Fruiting Body

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