Analysis of Volatile Compounds in Pickled Ma Bamboo Shoots (Dendrocalamus latiflorus) Using Headspace Solid Phase Microextraction Coupled with GC-MS

doi:10.7506/spkx1002-6630-201318039

Abstract

Abstract:

The volatile compounds of pickled Ma bamboo shoots were analyzed by headspace solid phase micro-extraction
(HS-SPME) coupled with GC-MS. The extraction efficiencies of 50/30 μm DVB/CAR/PDMS SPME fiber and 75 μm
CAR/PDMS SPME fiber were compared for volatile compounds from pickled Ma bamboo shoots. Results indicated that
57 volatile compounds including 20 aldehydes, 5 ketones, 11 alcohols, 3 acids, 4 esters, 2 phenolic compounds, 6 aromatic
hydrocarbons and 6 others were identified. The major volatile components in pickled Ma bamboo shoots were 4-methylphenol,
phenol, benzaldehyde, hexanal, nonanal, 2-heptenal, 2,3-butanediol, 1-octen-3-ol, linalool, acetic acid, limonene and
cycloheptyl cyanide. Twelve new volatile compounds were extracted by DVB/CAR/PDMS fiber when compared with CAR/
PDMS fiber, including 2 aldehydes, 1 ketones, 2 acids, 3 esters and 4 aromatic hydrocarbons.

Key words: pickled Ma bamboo shoots, headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), volatile compounds

ZHENG Jiong，SONG Jia-xin，CHEN Guang-jing，LIN Mao，KAN Jian-quan. Analysis of Volatile Compounds in Pickled Ma Bamboo Shoots (Dendrocalamus latiflorus) Using Headspace Solid Phase Microextraction Coupled with GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201318039.

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Analysis of Volatile Compounds in Pickled Ma Bamboo Shoots (Dendrocalamus latiflorus) Using Headspace Solid Phase Microextraction Coupled with GC-MS

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