SDE and SPME for Analysis of Volatile Components in Hot Pot Seasoning Containing Palm Oil and Rapeseed Oil Blends

doi:10.7506/spkx1002-6630-201418031

Abstract

Abstract:

Simultaneous distillation extraction (SDE) and solid phase micro extraction (SPME) were individually used to
extract the volatile flavor components in hot pot seasoning containing palm oil and rapeseed oil blends. The volatile flavor
components were analyzed and identified by gas chromatography-mass spectrometry (GC-MS). A total of 82 compounds
were identified by the two methods, including 17 alcohols, 15 aldehydes, 9 esters, 16 terpenes, 5 ketones, 13 hydrocarbons,
and 7 other compounds. Fifty-nine compounds were detected by SDE method, while 41 compounds were detected by SPME
method. Linalool was identified by both methods as the most abundant compound, followed by anethole.

Key words: hot pot seasoning, volatile components, simultaneous distillation extraction (SDE), solid-phase microextraction(SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS201.2

ZHANG Li-zhu, HUANG Zhan, TANG Jie, LU Jing, CHE Zhen-ming*. SDE and SPME for Analysis of Volatile Components in Hot Pot Seasoning Containing Palm Oil and Rapeseed Oil Blends[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201418031.

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SDE and SPME for Analysis of Volatile Components in Hot Pot Seasoning Containing Palm Oil and Rapeseed Oil Blends

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