Effects of Temperature for Solid-phase Microextraction on the GC-MS Analysis of Aroma Components of Nanguo Pear Wine

doi:10.7506/spkx1002-6630-201016042

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 197-199.doi: 10.7506/spkx1002-6630-201016042

• Analysis & Detection • Previous Articles Next Articles

Effects of Temperature for Solid-phase Microextraction on the GC-MS Analysis of Aroma Components of Nanguo Pear Wine

XIN Guang1,2，XIE Ting-ting2，ZHANG Bo2，LI Shu-qian1,2，WANG Yue-nan2

1. Department of Chemistry, Anshan Normal University
2. College of Food Science, Shenyang Agricultural University

Received:2009-12-03 Revised:2010-05-05 Online:2010-08-25 Published:2010-12-29
Contact: XIN Guang E-mail:xguang212@163.com

Abstract

Abstract:

Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was employed for analyzing the aroma components in Nanguo pear wine. HS-SPME was carried out at 4 different temperatures (20, 30, 40 and 50 ℃) in order to examine the effect of extraction temperature on the GC-MS analysis of the aroma components in Nanguo pear wine. The major aroma compounds identified in Nanguo pear wine extracted at 4 different temperatures were all esters and alcohols. Ethanol, ethyl acetate, 1-propanol, 2-methyl-, 1-butanol, 3-methyl-, 1-butanol, 2-methyl-, butanoic acid, ethyl ester, isoamyl acetate, 3-(methylthio)propanoic acid ethyl ester, phenylethyl alcohol, decanoic acid ethyl ester were all identified in Nanguo pear wine regardless of the HS-SPME temperature setting. The number of the kinds of aroma compounds identified in Nanguo pear wine extracted at 40 ℃ was the largest.

Key words: Nanguo pear wine, aroma composition, temperature, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS255.47

XIN Guang1,2，XIE Ting-ting2，ZHANG Bo2，LI Shu-qian1,2，WANG Yue-nan2. Effects of Temperature for Solid-phase Microextraction on the GC-MS Analysis of Aroma Components of Nanguo Pear Wine[J]. FOOD SCIENCE, 2010, 31(16): 197-199 https://doi.org/10.7506/spkx1002-6630-201016042

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Effects of Temperature for Solid-phase Microextraction on the GC-MS Analysis of Aroma Components of Nanguo Pear Wine

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