GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction

doi:10.7506/spkx1002-6630-201606022

Abstract

Abstract:

Vanilla is a tropical orchid originating from Mexico, and the genus Vanilla belongs to the family Orchidaceae. It
is known as a spice with special aroma. Volatiles in vanilla husk were investigated by headspace solid-phase microextraction
(HS-SPME) and gas chromatography-mass spectrometry. Based on the number of extracted compounds and extraction
efficiency, the optimum HS-SPME conditions were determined as follows: 2 g of vanilla husk was extracted at 80 ℃ for 20 min
with a 75 μm carboxen/polydimethylsiloxane (CAR/PDMS) fiber. A total of 72 volatile compounds were identified from
vanilla husk, with 33 aromatic compounds (96.34%) constituting the main part of the volatile compounds. Minor components
included 12 alkanes (0.66%), 8 esters (0.27%), 7 acids (0.79%), 5 alcohols (0.50%), 3 heterocyclic (0.09%), 2 ketone (0.37%)
and 2 aldehydes (0.09%).

Key words: headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), vanilla husk, volatile components

CLC Number:

TS255

CHU Zhong, WANG Hairu, ZHANG Yanjun, YAO Jing. GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606022.

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GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction

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