FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (22): 222-230.doi: 10.7506/spkx1002-6630-20190927-328

• Component Analysis • Previous Articles     Next Articles

Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity

WANG Taohong, ZHANG Shaobo, ZHANG Huimin, ZHAO Guangyue, LI Xuemin, WEI Yuhai, CUI Zongyan   

  1. (1. Technology Center of Qinhuangdao Customs, Qinhuangdao 066004, China; 2. Technology Center of Xining Customs, Xining 810001, China)
  • Online:2020-11-25 Published:2020-11-26

Abstract: A headspace solid phase microextrction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) method was developed for the determination of the volatile compounds of 14 samples of buckwheat honey with different maturity levels. The SPME parameters (extraction fiber, time and temperature) and the GC conditions (capillary column and rising temperature program) were optimized. Under the optimal experimental conditions, a total of 168 volatile compounds were identified, mainly including alcohols, esters, aldehydes, acids and lactones. There were significant differences in the volatile components of buckwheat honey at different maturity levels. Esters and alcohols were the main volatile compounds in buckwheat honey at lower maturity levels, while aldehydes and acids were dominant in buckwheat honey at higher maturity levels.

Key words: buckwheat honey; volatile compounds; headspace solid phase microextraction; gas chromatography-mass spectrometry; maturity

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