Analysis of Volatiles in Wild Chinese Chive Flowers by Solvent Extraction/Solvent-Assisted Flavor Evaporation Coupled with Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201120044

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 211-216.doi: 10.7506/spkx1002-6630-201120044

• Analysis & Detection • Previous Articles Next Articles

Analysis of Volatiles in Wild Chinese Chive Flowers by Solvent Extraction/Solvent-Assisted Flavor Evaporation Coupled with Gas Chromatography-Mass Spectrometry

YANG Meng-yun1，ZHENG Fu-ping1,2,*，DUAN Yan1，XIE Jian-chun1,2， HUANG Ming-quan1,2，REN Tian-lu1，SUN Bao-guo1,2

(1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China； 2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China)

Online:2011-10-25 Published:2011-10-12

Abstract

Abstract: The essential oil in fresh flowers of wild Chinese chive was extracted by solvent extraction/solvent-assisted flavor evaporation (SE/SAFE) and analyzed by gas chromatography-mass spectrometry (GC-MS) carried out on the non-polar capillary column RTX-5 and the polar capillary column DB-WAX, respectively based on retention index (RI). Totally 47 compounds were identified, including 28 sulfur-containing compounds, 4 aldehydes, 3 alcohols, 3 ketones and 9 hydrocarbons. The major volatiles of fresh flowers of wild Chinese chive were sulfur-containing compounds.

Key words: fresh wild Chinese chive flowers, solvent extraction/solvent-assisted flavor evaporation (SE/SAFE), gas chromatography-mass spectrometry (GC-MS), volatiles

CLC Number:

TS207.3

YANGMeng-yun，ZHENGFu-ping,，DUANYan，XIEJian-chun，HUANGMing-quan，RENTian-lu，SUNBao-guo. Analysis of Volatiles in Wild Chinese Chive Flowers by Solvent Extraction/Solvent-Assisted Flavor Evaporation Coupled with Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2011, 32(20): 211-216.

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Analysis of Volatiles in Wild Chinese Chive Flowers by Solvent Extraction/Solvent-Assisted Flavor Evaporation Coupled with Gas Chromatography-Mass Spectrometry

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