scholarly journals Volatiles from Magnolia grandiflora Flowers: Comparative Analysis by Simultaneous Distillation-Extraction and Solid Phase Microextraction

2012 ◽  
Vol 7 (2) ◽  
pp. 1934578X1200700
Author(s):  
Disnelys Báez ◽  
Jorge A. Pino ◽  
Diego Morales
Keyword(s):  
Comparative Analysis ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Volatile Oil ◽  
Headspace Solid Phase Microextraction ◽  
Magnolia Grandiflora ◽  
Germacrene D ◽  
Simultaneous Distillation Extraction

The composition of the volatile compounds isolated by simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (SPME) from flowers of Magnolia grandiflora growing in Cuba was investigated by GC/FID and GC/MS. Sixty-seven and thirty-four components were obtained by SDE and SPME, respectively. β-Pinene (10.5%), geraniol (7.4%) and germacrene D (6.2%) were the main constituents of the volatile oil isolated by SDE, while (E)-β-ocimene (24.6%), geraniol (18.9%), β-elemene (11.2%) and germacrene D (9.9%) were the most abundant in the headspace of the flowers, respectively.

scholarly journals Volatiles from Michelia champaca Flower: Comparative analysis by Simultaneous Distillation-Extraction and Solid Phase Microextraction

2012 ◽  
Vol 7 (5) ◽  
pp. 1934578X1200700
Author(s):  
Disnelys Báez ◽  
Diego Morales ◽  
Jorge A. Pino
Keyword(s):  
Comparative Analysis ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Volatile Oil ◽  
Methyl Benzoate ◽  
Main Constituent ◽  
Simultaneous Distillation Extraction ◽  
Michelia Champaca

The chemical composition of the volatile compounds isolated by simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (SPME) from flowers of Michelia champaca growing in Cuba was investigated by GC/FID and GC/MS. Sixty-seven and thirty-four components were identified by SDE and SPME, respectively, with 1,8-cineole (22.8%) as the main constituent in the volatile oil isolated by SDE, and methyl benzoate (30.3%), indole (16.6%) and β-elemene (10.4%) the major components detected by SPME.

scholarly journals Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 415 ◽  
Author(s):  
Kung ◽  
Chen ◽  
Chao ◽  
Wu ◽  
Lin ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Headspace Analysis ◽  
Extraction Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Solid Phase Microextraction ◽  
Simultaneous Distillation Extraction

Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were α-pinene, β-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were α-bisabolol, β-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.

Determining Chemical Activity of (Semi)volatile Compounds by Headspace Solid-Phase Microextraction

2007 ◽  
Vol 79 (7) ◽  
pp. 2869-2876 ◽  
Author(s):  
Charlotte N. Legind ◽  
Ulrich Karlson ◽  
Joel G. Burken ◽  
Fredrik Reichenberg ◽  
Philipp Mayer
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Activity ◽  
Headspace Solid Phase Microextraction

scholarly journals Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Jingke Liu ◽  
Wei Zhao ◽  
Shaohui Li ◽  
Aixia Zhang ◽  
Yuzong Zhang ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sample Preparation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Foxtail Millet ◽  
Diethyl Ester ◽  
Fiber Types ◽  
Headspace Solid Phase Microextraction ◽  
Spme Fiber

The volatile compounds in foxtail millet sake were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectroscopy (GC-MS). Different methods of sample preparation were used to optimize this method (SPME fiber types, sample amount, extraction time, extraction temperature, content of NaCl, and rotor speed). For final method of sample preparation, 8 mL of sake was placed in a 15 mL headspace vial with addition of 1.5 g of NaCl; a 50/30 μm DVB/CAR/PDMS SPME fiber was used for extraction at 50°C for 30 min with 10 rpm continuous stirring. A total of 41 volatile compounds were identified from the sake sample, including 9 esters, 6 alcohols, 4 acids, 4 aldehydes, 9 hydrocarbons, 7 benzene derivatives, and 2 others. The main volatile compounds were ethyl acetate, phenylethyl alcohol, butanedioic acid diethyl ester, and hexadecane. According to their odors active values (OAVs), 10 volatile compounds were established to be odor active compounds and to contribute to the typical foxtail millet sake aroma. Hexanoic acid ethyl ester was the most prominent odor active compound.

Sign in / Sign up

Export Citation Format

Share Document