FOOD SCIENCE

• Component Analysis • Previous Articles     Next Articles

Analysis of the Volatile Compositions of Water Extracts from Walnut Diaphragm

LI Ping, JIA Hongjie, JIN Yu, JI Yali, FAN Tingwen, LI Meiping, ZHANG Shengwan   

  1. College of Life Science, Shanxi University, Taiyuan 030006, China
  • Online:2016-08-25 Published:2016-08-30
  • Contact: ZHANG Shengwan

Abstract:

The volatile compounds of water extracts from walnut diaphragm were extracted by using four different polar
solid-phase micro-extraction (SPME) fibers, separated by either of two chromatographic columns, HP-5 (with weak polarity)
and RTX-WAX (with strong polarity), and analyzed by using head-space solid-phase micro-extraction (HS-SPME) and gas
chromatography-mass spectrometry (GC-MS). Further, the effects of different chromatographic columns and extraction
fibers on the analysis of volatile components were examined. Results showed that a total of 115 volatile compounds with
known structure from four walnut diaphragm extracts were separated on different chromatographic columns and identified
by GC-MS, consisting of 21 alcohols, 18 esters, 15 ketones, 14 aromatic compounds, 13 hydrocarbons, 12 aldehydes,
6 acids, 5 phenolic compounds, 2 ethers and 9 other compounds. The main volatile components were acetic acid, ethyl
acetate, 2,6-dibutyl-4-methylphenol, menthol, cedrol, 2,3-butanediol, 1-hexanol, phenethylalcohol, 3-butyl-4-hydroxyanisole,
hexanal, and azulene.

Key words: gas chromatography-mass spectrometry (GC-MS), walnut diaphragm, water extracts, volatile composition

CLC Number: