Abstract:

This paper reports the orthogonal array optimization of some conditions for precolumn derivatization of nonvolatile flavor compounds from Angeleno plum fruit prior to gas chromatography-mass spectrometric (GC-MS) analysis. An optimal derivatization was achieved by allowing 200 μL of methanol extract of Angeleno plum fruit to react with 250μL of pyridine containing 20 mg/mL of methoxyamine hydrochloride for 2－2.5 h at 30 ℃, followed by addition of 250 μL of MSTFA for reaction at 37 ℃ for another 30 min. Storage for 24 h was carried out before GC-MS analysis. This method can allow the rapid simultaneous determination of organic acids, sugars and amino acids in plum fruit with good reproducibility.

Key words: GC-MS, silylation, organic acids, sugars, amino acids