FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (8): 281-285.doi: 10.7506/spkx1002-6630-201108064

• Analysis & Detection • Previous Articles     Next Articles

Aroma Compound Analysis of Tuber huidongense by GC-MS

ZHANG Shi-qi1,2,KAN Jian-quan1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China ; 2. Chongqing Key Laboratory of Produce Processing and Storage, Chongqing 400715, China
  • Online:2011-04-25 Published:2011-04-12

Abstract: Three different sample pretreatment methods, namely ultrasonic-assisted solvent extraction (UASE), simultaneous distillation and extraction (SDE), solid-phase micro-extraction (SPME) were used to analyze the composition of aroma compounds of Tuber huidongense by GC-MS. USAE extraction resulted in 80 separated peaks, of which 67 were identified, accounting for 93.59% of the total extract. The number of separated peaks in SDE-derived extract was 97, including 67 identified compounds, representing 90.45% of the total extract. A total of 64 peaks were separated in the chromatogram of SPME-derived extract and 50 of them were identified, accounting for 75.15% of the total extract. The total number of aroma compounds extracted by the three methods was 142, including 23 major aroma compounds. Overall, SDE was the best method among them.

Key words: Tuber huidongense, aroma compounds, gas chromatography-mass spectrometry (GC-MS), extraction methods

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