Effect of SPME Conditions on the Determination of Volatile Compounds in Orange Juice Using GC-FID Method

doi:10.7506/spkx1002-6630-201322045

Abstract

Abstract:

The effect of NaCl concentration, extraction duration, extraction temperature and desorption time during
headspace solid phase microextraction (HS-SPME) on the analysis of 14 flavor compounds in orange juice was investigated
by using gas chromatogram with hydrogen flame ionization detection (GC-FID) and optimized by orthogonal array design.
The results showed that the flavor compounds could be categorized into 2 groups: one group with five isomers of C10H16
as well as octanal, octanol, carvone and valencene; the other group with three isomers of C10H18O as well as ehtyl butyrate
and octyl acetate. The NaCl concentration had the most significant effect on the first group, followed by desorption time,
extraction temperature and extraction duration, while the desorption time showed the least significant effect on the second
group. These results would offer valuable information for precise quantification of multiple flavor compounds in orange
juice by an internal standard or standard addition method due to the behavior consistency to the HS-SPME conditions in
each group.

Key words: solid phase microextraction (SPME), orange juice, volatile flavor compounds, gas chromatography, peak area

CLC Number:

TS255.6

NIU Li-ying，YU Meng，WU Ji-hong，LIU Fu-guo，LIU Chun-quan. Effect of SPME Conditions on the Determination of Volatile Compounds in Orange Juice Using GC-FID Method[J]. FOOD SCIENCE, 2013, 34(22): 224-233.

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