Steam Distillation or Headspace Extraction Coupled to Gas Chromatography-Mass Spectrometry for the Volatile Composition Analysis of White Pepper

doi:10.7506/spkx1002-6630-201014036

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 161-164.doi: 10.7506/spkx1002-6630-201014036

• Analysis & Detection • Previous Articles Next Articles

Steam Distillation or Headspace Extraction Coupled to Gas Chromatography-Mass Spectrometry for the Volatile Composition Analysis of White Pepper

QIU Li-li，RONG Rong*，ZHANG Ying，JIANG Hai-qiang，LI Feng，WANG Zhen-guo

(College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China)

Received:2009-11-16 Revised:2010-04-18 Online:2010-07-15 Published:2010-12-29
Contact: RONG Rong E-mail:r.rong@sdutcm.edu.cn

Abstract

Abstract:

In the present study, steam distillation and static headspace extraction were separately coupled to gas chromatography- mass spectrometry (GC-MS) to analyze the volatile composition of white pepper. The white pepper volatile oils derived from steam distillation and static headspace extraction had different chemical compositions. Totally 32 volatile components were identified in the oil derived from static headspace extraction, whereas 26 in the oil derived from steam distillation. Totally 18 were found in both the oils, but each of them exhibited different relative contents in both the oils. Moreover, both the sampling methods provided useful information about boiling point of volatile compounds so that it was feasible to establish a system for the GC-MS characterization of white pepper.

Key words: white pepper, volatile compounds, steam distillation, headspace injection, gas chromatography-mass spectrometry

CLC Number:

R282.7

QIU Li-li，RONG Rong*，ZHANG Ying，JIANG Hai-qiang，LI Feng，WANG Zhen-guo. Steam Distillation or Headspace Extraction Coupled to Gas Chromatography-Mass Spectrometry for the Volatile Composition Analysis of White Pepper[J]. FOOD SCIENCE, 2010, 31(14): 161-164.

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Steam Distillation or Headspace Extraction Coupled to Gas Chromatography-Mass Spectrometry for the Volatile Composition Analysis of White Pepper

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