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Analysis of Aroma Components of Pyrus sinkiangensis Yü. cv. ‘Korla Xiangli’ Inflorescence by Headspace Solid Phase Micro-Extraction Coupled to Gas Chromatography-Mass Spectrometry

ZHANG Jun1,2, LIU Jianfu3, FAN Yong3, MA Zexin3, LI Jiang1,*   

  1. 1. College of Forestry and Horticulture, Xinjiang Agricultural University, Ürümqi 830052, China;
    2. Garden Science and Technology College, Xinjiang Agricultural Vocational Technical College, Changji 831100, China;
    3. Xinjiang Bazhou Supervisory Bureau for Quality and Technology, Korla 841000, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: LI Jiang

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Abstract:

In this study, aroma components of the inflorescence of Pyrus sinkiangensis Yü. cv. ‘Korla Xiangli’ were
analyzed by using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass
spectrometry (GC-MS). The aroma components of bud and blossom were enriched by using a PDMS and a CAR/PDMS
SPME fiber, respectively, separated using gas chromatography by stepwise temperature programming, monitored by
mass spectrometry using electron ionization source, qualified by mass spectral library retrieval, and quantitated by an area
normalization method. The optimum extraction conditions were determined as follows: 4 g of samples were extracted for
25 min at 40 ℃. A total of 69 aroma components, including esters, alcohols, oleic acid and other compounds, were identified
from different flowering stages. This method can be used to determine aroma components of Pyrus sinkiangensis Yü.
cv.‘Korla Xiangli’ inflorescence owning to simple sample pretreatment, good repeatability and short analysis time.

Key words: headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), Pyrus sinkiangensis Yü. cv. ‘Korla Xiangli&rsquo, inflorescence, aroma

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