FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 186-190.doi: 10.7506/spkx1002-6630-201014042

• Analysis & Detection • Previous Articles     Next Articles

Optimization of Precolumn Derivatization for Simultaneous Gas Chromatography-Mass Spectrometric Analysis of Non-volatile Flavor Compounds in Angeleno Plum Fruit

HU Ling,WANG You-sheng*,LI Li-ping   

  1. (Beijing Key Laboratory for Plant Resources Research and Development, School of Chemical and Environmental Engineering,
    Beijing Technology and Business University, Beijing 100048, China)
  • Received:2009-10-28 Revised:2010-03-30 Online:2010-07-15 Published:2010-12-29
  • Contact: WANG You-sheng*, E-mail:wangys@th.btbu.edu.cn

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

CLC Number: