Abstract:

The volatile compounds in pomegranate wine were analyzed using headspace solid phase micro-extraction and gas
chromatography-mass spectrometry (HS-SPME-GC-MS). The extraction and separation were achieved by using a 50/30 μm
DVB/CAR/PDMS solid-phase micro extraction fiber and an FFAP column, respectively. Single factor and orthogonal array
experiments were conducted to determine the optimal sample preparation conditions as follows: after salt addition at 0.30 g/mL,
8.0 mL of sample per 20.0-mL vial was extracted at 45 ℃ for 50 min, equilibrated for 30 min and then desorbed for 4 min.
Under these conditions, a total of 76 compounds were detected, and 67 of them were structurally identified, accounting for
99.39% of the total amount of volatile components.

Key words: head space-solid phase micro-extraction, gas chromatography-mass spectrometry (GC-MS), pomegranate wine, volatile compounds