Analysis of Volatile Compounds in Zhuyeqing Liquor by Headspace Solid Phase Microextraction and
Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201408051

Abstract

Abstract:

The volatile compounds in Zhuyeqing liquor were extracted and enriched by head space-solid phase
microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The sources and health
functions of the compounds were discussed. At the same time, the effects of SPME fiber type, extraction time, equilibrium
and extraction temperatures and salt dosage on the extraction efficiency of volatile compounds were evaluated. The best
condition was 8.0 mL of sample in a 20-mL headspace glass vial in the presence of 0.20 g/mL salt equilibrated with stirring
at 70 ℃ for 45 min before extraction using a 50/30 μm DVB/CAR/PDMS fiber at 70 ℃ for 45 min. Under this condition,
a total of 65 compounds were isolated, 56 of which were identified structurally, together accounting for 98.16% of the total
volatile substances. Twenty-six of these identified compounds came from the base liquor (compound wine), and the others
came from the traditional Chinese medicines in Zhuyeqing liquor. The major components were D-limonene, eugenol,
caryophyllene, camphol, borneol, camphene, borneol acetate, alpha-santalol, and copaene, totally accounting for 31.63%
of the total volatile components. Despite their relatively low contents, these volatile compounds derived from traditional
Chinese medicines provided Zhuyeqing liquor with a unique fragrance and health functions.

Key words: solid-phase microextraction, gas chromatography-mass spectrometry (GC-MS), Zhuyeqing liquor, volatile components, health function

CLC Number:

TS262.8

WANG Zhi-juan1, ZHANG Sheng-wan1,*, ZHAO Jing-long2, LI Mei-ping1, LI Zheng-chun1. Analysis of Volatile Compounds in Zhuyeqing Liquor by Headspace Solid Phase Microextraction and
Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201408051.

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