Extraction and Analysis of Volatile Flavor Constituents from Ginkgo biloba Exocarp

Abstract

Abstract: The volatile constituents of Ginkgo Biloba exocarp were extracted by solid phase microextraction (SPME) or simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry. As a result, 29 compounds were identified, including 9 carboxilic acids, 9 esters, 3 ketones, 1 aldehyde, 4 alcohols, 1 hydrocarbon and 2 heterocyclic compounds. Both extraction methods allowed the identification of 12 volatile compounds. AS determined by SDE-GC-MS, hexanoic acid (65.88%), butanoic acid (21.46%), n-hexadecanoic acid (4.53%) and octanoic acid (1.15%) were predominant among them. The predominant compounds determined by SPME-GC-MS were butanoic acid (59.96%), hexanoic acid (25.45%), methyl hexanoate (3.90%), methyl butyrate (3.59%) and acetic acid (1.65%). Butanoic acid, hexanoic acid, methyl butyrate, methyl hexanoate, etc made a greater contribution to the odor characteristics of Ginkgo Biloba exocarp.

Key words: Ginkgo biloba exocarp, volatile constituents, simultaneous distillation-extraction (SDE), solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS207.3

HAN Shuai Miao-Zhiwei Yu-Ping LIU Bao-Guo Sun. Extraction and Analysis of Volatile Flavor Constituents from Ginkgo biloba Exocarp[J]. FOOD SCIENCE, 2012, 33(14): 146-149.

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