Headspace Solid Phase Microextraction Coupled to GC-MS for Analyzing Volatile Components in Paddy

doi:10.7506/spkx1002-6300-200920059

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 277-282.doi: 10.7506/spkx1002-6300-200920059

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Headspace Solid Phase Microextraction Coupled to GC-MS for Analyzing Volatile Components in Paddy

LIN Jia-yong1，GAO Yan-na2，WU Sheng-fang3，WANG Song-xue1

1. Science Academy of State Administration of Grain, Beijing 100037, China ；2. School of Food Science and Technology,
Henan University of Technology, Zhengzhou 450052, China；3. State Key Laboratory of Food Science and Technology,
Jiangnan University,Wuxi 214022, China

Received:2009-05-26 Online:2009-10-15 Published:2010-12-29
Contact: LIN Jia-yong1 E-mail:linjy@chinagrain.org

Abstract

Abstract:

Headspace solid phase microextraction (HS-SPME) was employed for gas chromatography-mass spectrometric (GC-MS) analysis of volatile components in paddy in this study. The optimal HS-SPME conditions such as extraction time, temperature, sample amount and equilibration time were explored prior to quantitative investigations of volatile components in paddy, which were 50 min, 80 ℃, 20 g and 60 min, respectively. The volatile compounds in paddy consisted of alcohols, aldehydes, ketones, esters, hydrocarbons, organic acids, and heterocyclic components, etc. Aldehydes were the main volatile compounds, among which hexanal accounted for the highest percentage at 13.31% in average, followed by nonanal with an average percentage of 7.93%.

Key words: headspace solid phase microextraction, paddy, gas chromatography-mass spectrometry (GC-MS), volatile components

CLC Number:

TS207.3

LIN Jia-yong1，GAO Yan-na2，WU Sheng-fang3，WANG Song-xue1. Headspace Solid Phase Microextraction Coupled to GC-MS for Analyzing Volatile Components in Paddy[J]. FOOD SCIENCE, 2009, 30(20 ): 277-282.

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Headspace Solid Phase Microextraction Coupled to GC-MS for Analyzing Volatile Components in Paddy

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