Comparative Application of Head Space-Solid Phase Micro-extraction and Simultaneous Distillation Extraction for GC-MS Analysis of Volatile Components in Chestnut Rose (Rosa roxburghii Tratt) Juice

doi:10.7506/spkx1002-6630-201116060

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (16): 279-282.doi: 10.7506/spkx1002-6630-201116060

• Analysis & Detection • Previous Articles Next Articles

Comparative Application of Head Space-Solid Phase Micro-extraction and Simultaneous Distillation Extraction for GC-MS Analysis of Volatile Components in Chestnut Rose (Rosa roxburghii Tratt) Juice

ZHOU Zhi1,2，XU Yong-xia1，HU Hao1，CHENG Chao1,2，PAN Si-yi1,*

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China； 2. Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province, Hubei Institute for Nationalities, Enshi 445000, China)

Received:2018-05-21 Revised:2018-05-21 Online:2011-08-25 Published:2011-07-26

Abstract

Abstract: Head-space solid phase micro-extraction method (HS-SPME) and simultaneous distillation extraction method (SDE) were compared for their sampling effectiveness in GS-MS analysis of volatile components in chestnut rose juice. Totally 52 compounds were identified, including 17 hydrocarbons, 12 esters, 7 alcohols, 5 acids, 3 phenols, 3 ketones, 3 aldehydes and 2 heterocycles. Thirty-seven volatile components were identified by HS-SPME method and 19 by SDE method. Compared to SDE method, HS-SPME method has the advantages of rapidity, simplicity, avoidance of organic solvents, more kinds of identified components, non-destructive sampling and is therefore more suitable for the analysis of volatile components in chestnut rose juice.

Key words: chestnut rose, volatile components, head-space solid phase micro-extraction (HS-SPME), simultaneous distillation extraction (SDE)

CLC Number:

TS214.2

ZHOU Zhi，XU Yong-xia，HU Hao，CHENG Chao，PAN Si-yi. Comparative Application of Head Space-Solid Phase Micro-extraction and Simultaneous Distillation Extraction for GC-MS Analysis of Volatile Components in Chestnut Rose (Rosa roxburghii Tratt) Juice[J]. FOOD SCIENCE, 2011, 32(16): 279-282.

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Comparative Application of Head Space-Solid Phase Micro-extraction and Simultaneous Distillation Extraction for GC-MS Analysis of Volatile Components in Chestnut Rose (Rosa roxburghii Tratt) Juice

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