Analysis of Volatile Components in Pitaya Flower by Headspace Solid Phase Microextraction-GC/MS

doi:10.7506/spkx1002-6630-201022068

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 315-317.doi: 10.7506/spkx1002-6630-201022068

• Analysis & Detection • Previous Articles Next Articles

Analysis of Volatile Components in Pitaya Flower by Headspace Solid Phase Microextraction-GC/MS

SHEN Li-qun，LEI Fu-hou

College of Chemistry and Ecological Engineering, Guangxi University for Nationalities, Key Laboratory of Development and
Application of Forest Chemicals of Guangxi, Nanning 530006, China

Received:2010-01-19 Revised:2010-06-25 Online:2010-11-25 Published:2010-12-29
Contact: SHEN Li-qun E-mail:aiqunwu@126.com

Abstract

Abstract:

Objective: To explore the analytic method of volatile components in pitaya flower. Methods: Headspace solid phase microextraction (HS/SPME) technology was used to extract volatile components from pitaya flower. Gas chromatography coupled with mass spectrometry (GC-MS) was used to identify volatile components in pitaya flower at the condition of programmed temperature increase to 250 ℃, sample injection temperature at 250 ℃ and electronic ionization as the ion source. Results: A total of 49 volatile compounds were identified, which included sesquiterpenes and their oxidized derivatives (27.78%), alkanes (25.14%) and esters (14.40%), 2,6-di-tert-butyl-p-cresol (10.08%) and siloxane compounds (6.27%). Conclusion: HS/SPME-GC/MS strategy is a useful and feasible method for the analysis of volatile components in pitaya flower.

Key words: pitaya flower, volatile component, headspace solid phase microextraction, gas chromatography-mass spectrometry

CLC Number:

TS207.3

SHEN Li-qun，LEI Fu-hou. Analysis of Volatile Components in Pitaya Flower by Headspace Solid Phase Microextraction-GC/MS[J]. FOOD SCIENCE, 2010, 31(22): 315-317.

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Analysis of Volatile Components in Pitaya Flower by Headspace Solid Phase Microextraction-GC/MS

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