Optimization of a Solid-Phase Microextraction method for the Gas Chromatography-Mass Spectrometry analysis of blackberry (Rubus ulmifolius Schott) fruit volatiles

被引：37

作者：

D'Agostino, M. F. ^{[1
]}

Sanz, J. ^{[2
]}

Sanz, M. L. ^{[2
]}

Giuffre, A. M. ^{[1
]}

Sicari, V. ^{[1
]}

Soria, A. C. ^{[2
]}

机构：

[1] Univ Mediterranea Reggio Calabria, Dipartimento AGR, I-89124 Reggio Di Calabria, Italy

[2] CSIC, Inst Quim Organ Gen, Dept Anal Instrumental & Quim Ambiental, E-28006 Madrid, Spain

来源：

FOOD CHEMISTRY | 2015年 / 178卷

关键词：

Blackberry (Rubus ulmifolius Schott); Solid-Phase Microextraction (SPME); Gas Chromatography-Mass Spectrometry (GC-MS); Volatiles; Experimental design; LACINIATUS L. BLACKBERRIES; FLAVOR COMPOUNDS; RASPBERRY CULTIVARS; DILUTION ANALYSIS; AROMA COMPOUNDS; SPP; HYB; MARION;

D O I：

10.1016/j.foodchem.2015.01.010

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A Solid-Phase Microextraction method for the Gas Chromatography-Mass Spectrometry analysis of blackberry (Rubus sp.) volatiles has been fully optimized by means of a Box-Behnken experimental design. The optimized operating conditions (Carboxen/Polydimethylsiloxane fiber coating, 66 degrees C, 20 min equilibrium time and 16 min extraction time) have been applied to the characterization for the first time of the volatile composition of Rubus ulmifolius Schott blackberries collected in Italy and Spain. A total of 74 volatiles of different functionality were identified; esters and aliphatic alcohols were the predominant classes in both sample types. Methylbutanal (2.02-25.70%), ethanol (9.84-68.21%), 2,3-butanedione (2.31-14.71%), trans-2-hexenal (0.49-17.49%), 3-hydroxy-2-butanone (0.08-7.39%), 1-hexanol (0.56-16.39%), 1-octanol (0.49-10.86%) and methylbutanoic acid (0.53-21.48%) were the major compounds in most blackberries analyzed. Stepwise multiple regression analysis of semiquantitative data showed that only two variables (ethyl decanoate and ethyl acetate) were necessary for a successful differentiation of blackberries according to their harvest location. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：10 / 17

页数：8

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