Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compound in palm sugar (Arenga pinnata)

被引：54

作者：

Ho, C. W. ^{[1
]}

Aida, W. M. Wan ^{[1
]}

Maskat, M. Y. ^{[1
]}

Osman, H. ^{[1
]}

机构：

[1] Univ Kebangsaan Malaysia, Fac Sci & Technol, Sch Chem Sci & Food Technol, Bangi 43600, Malaysia

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2006年 / 19卷 / 08期

关键词：

palm sugar (Arenga pinnata); solid phase microextraction; headspace analysis; heterocyclic groups volatile compound; gas chromatography mass spectrometry;

D O I：

10.1016/j.jfca.2006.05.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study was carried out to determine the optimum sampling temperature, sampling time and types of fibre for the analysis of palm sugar volatile compounds using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GCMS). Sampling temperatures used in this study were 30, 40, 50and 60 degrees C; sampling times were 10, 20, 30 and 40 min; and there were four types of fibre coating, namely polydimethylsiloxane (PDMS), polydimethylsiloxane/divinylbenzene (PDMS/DVB), divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) and polyacrylate (PA). The results showed the most important groups of volatile compounds in palm sugar were N-heterocyclic and O-heterocyclic. The optimum parameter to determine both types of compounds was 50 degrees C sampling temperature, 10min sampling time and DVB/CAR/PDMS fibre, with relative standard deviation (RSD) of 11.68% and 9.88%, respectively. (c) 2006 Elsevier Inc. All rights reserved.

引用

页码：822 / 830

页数：9

共 36 条

[1]

ALASDAIR S, 2000, TRENDS ANAL CHEM, V19, P322

[2] CLEANUP OF COMPLEX ORGANIC MIXTURES USING SUPERCRITICAL FLUIDS AND SELECTIVE ADSORBENTS [J].

ALEXANDROU, N ;

LAWRENCE, MJ ;

PAWLISZYN, J .

ANALYTICAL CHEMISTRY, 1992, 64 (03) :301-311

[3] Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems [J].

Ames, JM ;

Guy, RCE ;

Kipping, GJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (09) :4315-4323

[4]

BERLARDI R, 1989, WATER POLLUTION RES, V24, P179

[5]

Bicchi C, 2000, HRC-J HIGH RES CHROM, V23, P539, DOI [10.1002/1521-4168(20000901)23:9&lt

[6]

539::AID-JHRC539&gt

[7]

3.0.CO

[8]

2-3, 10.1002/1521-4168(20000901)23:9<539::AID-JHRC539>3.0.CO

[9]

2-3]

[10] Volatile flavor components of rice cakes [J].

Buttery, RG ;

Orts, WJ ;

Takeoka, GR ;

Nam, YL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (10) :4353-4356

← 1 2 3 4 →