Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius

doi:10.7506/spkx1002-6630-201810048

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (10): 318-325.doi: 10.7506/spkx1002-6630-201810048

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Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius

LI Menghua1, WANG Guoyi2, ZHANG Xiaoxu1,3, ZHANG Lei4, CHENG Zhan1, MA Liyan1, LI Jingming1,*

(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. School of Logistics, Beijing Wuzi University, Beijing 101149, China；3. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;4. Management Department of Scientific Research, Xinjiang Agricultural University, ürümqi 830091, China)

Online:2018-05-25 Published:2018-05-15

Abstract

Abstract: The aim of this work was to determine the optimal conditions for the analysis of microbial volatile organic compounds (MVOCs) from the common food spoilage fungus Aspergillus carbonarius. The volatile compounds were extracted by solid phase microextraction (SPME) and detected by gas chromatography-mass spectrometry (GC-MS)．The influences of extraction fiber, time and temperature were examined. The optimized conditions for SPME were determined as follows: 60 min of extraction at 60 ℃ with 50/30 μm DVB/CAR/PDMS extraction fiber. Under these conditions, 32 MVOCs including 1 aldehyde, 1 ketone, 2 alcohols, 6 esters, 10 sesquiterpenes, 11 hydrocarbons and 1 cyclic dicarboxylic anhydride were detected. Based on the sensory characteristics of these MVOCs, A. carbonarius showed outstanding mushroom-like and hydrocarbon odor.

Key words: solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), Aspergillus carbonarius, microbial volatile organic compounds, sensory characteristics

CLC Number:

TS201.3

LI Menghua, WANG Guoyi, ZHANG Xiaoxu, ZHANG Lei, CHENG Zhan, MA Liyan, LI Jingming. Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius[J]. FOOD SCIENCE, 2018, 39(10): 318-325.

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Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius

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