Identification of volatile organic compounds in honeydew honeys using comprehensive gas chromatography

被引:0
|
作者
Janoskova, Nikoleta [1 ]
Vyviurska, Olga [1 ]
Spanik, Ivan [1 ]
机构
[1] Slovak Univ Technol Bratislava, Fac Chem & Food Technol, Inst Analyt Chem, SK-81237 Bratislava, Slovakia
来源
JOURNAL OF FOOD AND NUTRITION RESEARCH | 2014年 / 53卷 / 04期
关键词
honeydew honey; volatile organic compounds; comprehensive two-dimensional gas chromatography; SOLID-PHASE MICROEXTRACTION; MASS-SPECTROMETRY; GC-MS; ORIGIN; AROMA; SPME; DIFFERENTIATION; AUTHENTICATION; EXTRACTION; NECTAR;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This work was focused on characterization of volatile organic compounds present in honeydew honeys using solid phase microextraction (SPME) followed by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. Among five commercially available SPME fibres tested for proper sample preparation procedure, divinylbenzene/carboxen/polydimethylsiloxane coating presented the best results as to the total peak areas and higher number of detected compounds. Furthermore, two column setups with diverse orthogonal properties were applied for honeydew honey samples analysis. Consequently, up to 300 compounds were detected at the given signal-to-noise ratio of 200. The identified compounds belonged to various chemical classes (hydrocarbons, alcohols, aldehydes, ketones, terpenes and benzene derivatives). On the basis of the results of the analyses, 2,3-butanediol, 3-hydroxy-2-butanone, acetic acid and methyl ester of 2-hydrobenzoic acid were established as markers of honeydew honey.
引用
收藏
页码:353 / 362
页数:10
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