scholarly journals Analysis of volatile compounds from three species of Atractylodes by Gas Chromatography-Mass Spectrometry

2021 ◽  
pp. 68-75
Author(s):  
Jin Piao ◽  
Soon Sung Lim ◽  
Haeng Hoon Kim ◽  
Sook Young Lee ◽  
Sang Un Park
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Total Content ◽  
Biological Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Chromatography Mass Spectrometry ◽  
Volatile Flavor ◽  
Oxygenated Monoterpene

A total of 99 different volatile compounds were detected through Gas Chromatography-Mass Spectrometry (GC-MS) from three species of Atractylodes, namely Atractylodes lancea, Atractylodes japonica, and Atractylodes chinensis. Thirteen-volatile flavor compounds i.e., acid, alcohol, aldehyde, alkane, alkene, alkyne, ester, ketone, monoterpene, oxygenated monoterpene, sesquiterpene, oxygenated sesquiterpene, and oxygenated triterpenoid detected from different species of Atractylodes. It was observed that all the species contained 38 common compounds, while A. lancea contained 7 unique compounds, A. japonica has 4 unique compounds, and A. chinensis hold 6 compounds not detected in the other extracts. In addition, essential oils from A. lancea and A. japonica possessed 11 compounds in common, and A. lancea and A. chinensis possessed 19 compounds in common. The remaining 14 compounds were detected only in A. japonica and A. chinensis. The total content of all components in the species was comparable, with 82.528%, 81.766%, and 81.799% of volatile components being detected for A. lancea, A. japonica, and A. chinensis, respectively. Curzerene was found to be the most predominant compound in both A. lancea (14.1%) and A. chinensis (16.7%), while murolan-3,9(11)-diene-10-peroxy was found predominantly in A. japonica (16.8%). The present study suggests that the identified volatile compounds may possess important biological properties, and could be suitable for application in both oriental medicines and the pharmaceutical industry.

Optimization of Solid Phase Microextraction (SPME) Coupled with Gas Chromatography Mass Spectrometry (GC-MS) for Fermented Perilla Leaves Jiaosu and Volatile Profiling Analysis During Fermentation

2020 ◽  
Vol 14 (3) ◽  
pp. 359-368
Author(s):  
Ruyi Sha ◽  
Haoan Fan ◽  
Zhenzhen Wang ◽  
Gaojian Wang ◽  
Yanli Cui ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Extraction Temperature ◽  
Spontaneous Fermentation ◽  
Chromatography Mass Spectrometry

A method based on solid phase microextraction coupled with gas chromatography mass spectrometry was developed for volatile profiling fermented perilla leaves jiaosu (PFJ) during fermentation. Five fibers were firstly evaluated by the total peak areas and the number of volatile compounds. Secondly, a Plackett-Burman design was applied to screen for seven independent variables selected in literature. Three significant variables (extraction time, extraction temperature and equilibrium time) were therefore selected for the following optimization studies. A Box-Behnken design combined with a steepest ascent was then used to optimize the significant factors. Under optimal conditions, the changes of volatile profiles of PFJ at 7, 14, 21, 28, 91 and 140 d were analyzed. A total of fifty-one volatile compounds were identified, and alcohols (68.12–78.94%) were the main volatile components in PFJ, followed by methoxy-phenolic compounds (4.67–5.48%). Perilla alcohol and trans-Shisool were the major constituents during spontaneous fermentation, which accounted for 16.14–30.66% and 19.95–24.52%, respectively. The results showed that PFJ fermented into a health probiotic product with characteristic flavour and functional volatile compounds.

Analysis of Volatile Compounds in Bean Sprout by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

2011 ◽  
Vol 396-398 ◽  
pp. 1570-1574 ◽  
Author(s):  
Yong Zuo ◽  
Shuai Ju ◽  
Li Ping Liu ◽  
Yang Li ◽  
Hui Xie
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Flavor Compounds ◽  
Chromatography Mass Spectrometry ◽  
Volatile Flavor ◽  
Simultaneous Distillation Extraction ◽  
Bean Sprouts

Simultaneous distillation and extraction (SDE), Gas chromatography-mass spectrometry (GC-MS) are used to analyze the volatile flavor compounds of bean sprouts, which are fermented with composite strains of different compatibility .The results showed that bean sprouts fermented by compound bacteria AN1: AE produced maximum flavor compounds. The number of the flavor compounds is 22, of which 5 were alcohols, 11 were esters and 6 others. Combined with organoleptic investigation, compound bacteria AN1: AE were preliminarily picked up as the best fermentation strain of bean sprouts

scholarly journals Rapid and sensitive analysis of benzyl isothiocyanate in peel, pulp, and seeds of Carica papaya Linn. by headspace gas chromatography-mass spectrometry

2021 ◽  
Vol 3 (3) ◽  
Author(s):  
Yinzheng Ma ◽  
Yingying Wen ◽  
Jinping Chen ◽  
Yunxia Zhang ◽  
Haiying Zhang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Carica Papaya ◽  
Orthogonal Design ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Gas Chromatography ◽  
Benzyl Isothiocyanate ◽  
Chromatography Mass Spectrometry ◽  
Headspace Gas

AbstractA rapid and sensitive headspace gas chromatography-mass spectrometry (HS-GC–MS) method was established for the determination of benzyl isothiocyanate (BITC) in the peel, pulp, and seeds of Carica papaya Linn. Tween 80 solution with a concentration of 0.002% (w/v) was chosen as a headspace medium for solving the poor solubility of BITC in water without using organic solvents and ensuring high headspace efficiencies. Extraction parameters had been evaluated and optimized by using an orthogonal design with an OA9(34) table. Optimal headspace conditions were obtained when vials were equilibrated at 80 °C for 20 min at a stirring speed of 375 rpm. The calibration curve obtained by using GC–MS was linear in a concentration range of 10–320 ng/mL. The recoveries of peel, pulp, and seeds ranged from 97.3 to 100.6% with RSDs less than 3.0%. The method is simple, rapid, sensitive, and environmentally friendly. It is suitable for analyzing BITC in papaya fruit and is expected to have important application potential in the extraction of water-insoluble volatile components in foods, plants, medicines, and other samples.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

scholarly journals Volatile Profiles of Five Variants of Abeliophyllum distichum Flowers Using Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) Analysis

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 224
Author(s):  
Yeong-Geun Lee ◽  
Won-Sil Choi ◽  
Seung-Ok Yang ◽  
Jeon Hwang-Bo ◽  
Hyoun-Geun Kim ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Morphological Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Solid Phase Microextraction ◽  
Chromatography Mass Spectrometry ◽  
Abeliophyllum Distichum

Abeliophyllum distichum (Oleaceae), which is the only species in the monotypic genus and is grown only on the Korean peninsula, has a high scarcity value. Its five variants (white, pink, round, blue, and ivory) have different morphological characteristics in terms of the color of petals and sepals or shape of the fruits. Despite its high value, there has been no study on variant classification except in terms of their morphological characteristics. Thus, we performed a volatile component analysis of A. distichum flowers and multivariate data analyses to reveal the relationship between fragments emitted from five variants of A. distichum flowers with their morphological characteristics. As a result, 66 volatile components of this plant were identified by headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), showing unique patterns for each set of morphological characteristics, especially the color of the petals. These results suggest that morphological characteristics of each variant are related to the volatile composition.

Sign in / Sign up

Export Citation Format

Share Document