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Optimization of SPME-GC/MS to Determine Tomato Flavoring Components(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年13
Page:
7-13
Research Field:
Publishing date:

Info

Title:
Optimization of SPME-GC/MS to Determine Tomato Flavoring Components
Author(s):
ZHANG Jing1; LUO Minrong1; WANG Xifang1; HU Xiaohui1; ZHAO Jing1; CUI Lu2
(1.College of Horticulture,Northwest A & F University,Yangling,Shaanxi 712100；2.College of Food Science and Engineering,Northwest A & F University,Yangling,Shaanxi 712100)
Keywords:
solid-phase micro-extraction; gas chromatography-mass spectrometry; tomato; aroma
PACS:
-
DOI:
10.11937/bfyy.20170199
Abstract:
The aroma components of tomato were analyzed using solid phase micro extraction(SPME) and gas chromatography-mass spectrometry(GC/MS).The effects of fibers,extraction temperature,extraction time,sample volume,NaCl concentration,desorption time on the results were discussed.The results showed that,the optimal conditions for the aroma extraction from tomato,50% sample volume in headspace glass with addition of 0.30 g?mL-1 NaCl,using CAR/PDMS(75 μm) fiber to extract for 40 minutes under 50 ℃ and then desorbed for 3 minutes at high temperature.As a result,75 aroma compounds were extracted out of the tested tomato（SI/RSI≥800）,including 21 alcohols,24 aldehydes,11 ketones,10 esters,3 furans,2 phenols and 4 others.

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Last Update: 2017-07-17