Nanocomposite Trimethylsilyl-Modified Nafion/SBA-15 for Extraction and Analysis of the Volatile Compounds from Nepeta haussknechtii Bornm

Headspace solid-phase microextraction (HS-SPME) using a type of SBA-15 was made more hydrophobic by modification with ethoxy trimethyl silane to obtain a hybrid organicinorganic mesoporous nanocomposite, which then was impregnated with Nafion for the collection and detection of the volatile compounds of Nepeta haussknechtii Bornm. Experimental parameters, such as sample weight, extraction temperature, humidity effect, desorption time, and desorption temperature, were examined and optimized. Using HS-SPME followed by GC–MS, 42 compounds were separated and identified. HS-SPME has the benefits of small sample size, timesaving, cheapness, and simplicity, compared to hydrodistillation (HD). As we know, this is the first report on utilizing Nafion/SBA-15 fiber within solid-phase microextraction attached to headspace for assessing medicinal plant’s volatile fraction.

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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

Journal of Biobased Materials and Bioenergy ◽

10.1166/jbmb.2020.1966 ◽

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.

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Analysis of Rhioxma Curcumae Aeruginosae Volatiles by Solid-phase Microextraction with Gas Chromatography-Mass Spectrometry

Zeitschrift für Naturforschung C ◽

10.1515/znc-2004-7-815 ◽

2004 ◽

Vol 59 (7-8) ◽

pp. 533-537 ◽

Cited By ~ 8

Author(s):

Yun F. Sha ◽

Shun Shen ◽

Geng L. Duan

Keyword(s):

Volatile Compounds ◽

Solid Phase Microextraction ◽

Steam Distillation ◽

Solid Phase ◽

Good Alternative ◽

Gas Chromatography Mass Spectrometry ◽

Extraction Temperature ◽

Good Reproducibility ◽

Volatile Constituents ◽

Relative Standard

AbstractIn this paper, a headspace solid-phase microextraction (HS-SPME) method was applied to analyse the volatile compounds in a traditional Chinese medicine (TCM), Rhioxma Curcumae Aeruginosae. SPME parameters such as fibers, extraction temperature, extraction time and desorption time were investigated. Thirty-five volatile compounds were separated and identified. Relative standard deviations (RSDs) were less than 8.4%, showing that the method has a good reproducibility. The volatile constituents were also analyzed by steam distillation (SD) and thirty-seven compounds were identified. The similar results obtained by the two methods showed that SPME is a good alternative for the analysis of volatile constituents in Rhioxma Curcumae Aeruginosae samples and it is a relatively simple, rapid and solvent-free method.

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Analysis of Volatile Compounds in Probiotic Yogurt during Storage through Solid-phase Microextraction Gas Chromatography

Asian Journal of Advances in Agricultural Research ◽

10.9734/ajaar/2019/v9i229995 ◽

2019 ◽

pp. 1-11

Author(s):

Ana Cristina Tanello ◽

Cristine Durante de Souza Silveira ◽

Eduardo Carasek ◽

Silvani Verruck ◽

Elane Schwinden Prudencio ◽

...

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Influential Factors ◽

Hexanoic Acid ◽

Gas Chromatography Mass Spectrometry ◽

Extraction Temperature ◽

Refrigerated Storage ◽

Probiotic Yogurt

Two different yogurts, control and probiotic with Bifidobacterium BB-12 were produced and analyzed for their contents of total solids, proteins, pH, counts of probiotic bacteria, and volatile composition during refrigerated storage for 28 days. The response surface methodology (RSM) was used to optimize the extraction of volatile compounds from the probiotic yogurt containing through HS-SPME combined with gas chromatography–mass spectrometry (GC–MS). Post-acidification and decrease in protein content were noted in both yogurts during storage. The results showed that the extraction temperature and the addition of salt were statistically the most influential factors for the extraction of higher amounts of volatile compounds. The volatile compounds detected in the probiotic yogurt were 2-butanone, 2,3-butanedione, 2,3-pentanodione, acetone and hexanoic acid. During the 28 days of storage, the only differences noted were between the amounts of 2,3-butanedione, 2,3-pentanodione and hexanoic acid.

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Optimization of extraction conditions of volatile compounds from pequi peel (Caryocar brasiliense Camb.) using HS-SPME

Research Society and Development ◽

10.33448/rsd-v9i7.4893 ◽

2020 ◽

Vol 9 (7) ◽

pp. e919974893

Author(s):

Bárbara Oliveira Santos ◽

Rodinei Augusti ◽

Júlio Onésio Ferreira Melo ◽

Jacqueline Aparecida Takahashi ◽

Raquel Linhares Bello de Araújo

Keyword(s):

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Extraction Temperature ◽

Great Economic Importance ◽

Volatile Organic ◽

Efficient Extraction ◽

Caryocar Brasiliense ◽

Agroindustrial Residue ◽

Fruit Mass

The pequi is a native specie from the Brazilian Cerrado that has great economic importance for the population of the region. The pericarp is considered an agroindustrial residue despite corresponding to approximately 80% of the total fruit mass. Informations about the chemical composition of pericarp would allow better utilization of this portion of the fruit. The objective of this study was to identify the best conditions of agitation, extraction time and extraction temperature to maximize the extraction of volatile organic compounds present in pequi pericarp (Caryocar brasiliense Camb.) using two types of solid phase microextraction fibers. The extraction of the volatile compounds was using the headspace solid-phase microextraction method with subsequent separation and identification by CG-MS. Polydimethylsiloxane/divinylbenzene (PDMS/DVB) fiber was statistically more efficient than divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber. The both fibers enabled the extraction and identification of 35 compounds, mainly terpenes (65.71%) and esters (14.29%). An increase in the extraction temperature and time allowed greater extraction of volatile compounds by both fibers. However, in relation to agitation, the best condition for using DVB/CAR/PDMS was 100 rpm, while agitation was not necessary for an efficient extraction using the PDMS/DVB fiber.

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Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC × GC-TOFMS

Analytical Methods ◽

10.1039/c4ay01455c ◽

2015 ◽

Vol 7 (2) ◽

pp. 521-529 ◽

Cited By ~ 16

Author(s):

Stanislau Bogusz Junior ◽

Paulo Henrique Março ◽

Patrícia Valderrama ◽

Flaviana Cardoso Damasceno ◽

Maria Silvana Aranda ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Suitable Method ◽

Volatile Fraction ◽

Headspace Solid Phase Microextraction ◽

Capsicum Spp ◽

Chemometric Approach

A suitable method based on HS-SPME, GC × GC-TOFMS and a chemometric approach was used aiming the investigation of the volatile fraction of Capsicum peppers.

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Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques

10.20944/preprints201807.0562.v1 ◽

2018 ◽

Author(s):

Pannipa Janta ◽

Chadin Kulsing ◽

Thumnoon Nhujak

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Extraction Temperature ◽

Headspace Solid Phase Microextraction ◽

Before And After

Gas chromatography-olfactometry/mass spectrometry coupled with headspace-solid phase microextraction (HS-SPME/GC-O/MS) was applied for the characterization of volatile compounds in Tom Yum soup and its individual ingredients. Using HS-SPME with a 50/30 µm DVB/CAR/PDMS fiber and an extraction temperature of 40 °C for 50 min along with an HP-5MS capillary column, 101 peaks in the HS-SPME/GC-MS chromatogram of Tom Yum soup were detected, and 96 compounds were identified including alcohols, aldehydes, esters, ethers, and terpenes. These findings are based on the comparison of MS spectra with the NIST library as well as experimental and literature retention index data. In comparison with the compound profiles of each individual ingredient of Tom Yum soup (both before and after cooking), five extra volatile compounds in Tom Yum soup were found after the cooking process. Furthermore, odor descriptions of the eighteen aroma compounds in Tom Yum soup, along with the odor ingredient sources, were also obtained.

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Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

European Food Research and Technology ◽

10.1007/s00217-020-03426-x ◽

2020 ◽

Vol 246 (3) ◽

pp. 573-580 ◽

Cited By ~ 1

Author(s):

M. Sýkora ◽

E. Vítová ◽

H. H. Jeleń

Keyword(s):

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Minor Effect ◽

Acid Extraction ◽

Extraction Temperature ◽

Butanoic Acid ◽

Cheese Volatiles ◽

A Minor ◽

Hard Cheese

AbstractSolid-phase microextraction (SPME) is a well-established technique in the analysis of food volatile compounds, usually performed for qualitative analysis. This paper presents an elaboration of conditions for SPME analysis of main volatile compounds in hard cheese and an evaluation of suitability of vacuum to improve the transfer of volatile compounds towards SPME fiber. Compounds representing the main groups of hard cheese volatiles were investigated: 1-pentanol, butanoic acid, 2,3-butanedione and 2-heptanone. Parameters for SPME extraction (temperature, water, sodium carbonate addition, time, vacuum) were evaluated. Application of vacuum had a positive effect on all analytes when extraction was performed from water, but in the cheese matrix the effect was significant only for butanoic acid. Extraction time was the most significant factor for extraction efficiency in examined cheeses, while temperature had a minor effect on the amount of extracted volatiles. The method was applied on Edam, Emmentaler, Gouda and Maasdam cheeses obtained from the market.

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The Use of Solid Phase Microextraction (SPME) to Monitor for Major Organoleptic Compounds Produced by Chrysophytes in Surface Waters

Water Science & Technology ◽

10.2166/wst.1999.0306 ◽

1999 ◽

Vol 40 (6) ◽

pp. 251-256 ◽

Cited By ~ 6

Author(s):

Susan B. Watson ◽

Brian Brownlee ◽

Trevor Satchwill ◽

E. McCauley

Keyword(s):

Surface Waters ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Small Sample ◽

Good Recovery ◽

Culture Material ◽

Treatment Facilities ◽

Efficient Extraction ◽

Cost Efficient ◽

Related Compounds

An efficient extraction method is needed to measure trace levels of taste and odour compounds in surface waters. This is usually accomplished by costly and involved analytical procedures. We have developed a simpler alternative, using a commercially available microextraction apparatus (SPME). With this technique we successfully monitored trace levels of some target organoleptics (unsaturated aldehydes e.g. heptadienal, nonadienal, and related compounds) which commonly cause aquatic taste and odour. We identified these compounds in culture material, and analyzed for them during the development of odourous chrysophyte blooms in two ponds. Preliminary work has also found a good recovery of some important off-flavour terpenoids (e.g. geosmin and MIB). SPME is labour and cost efficient, and therefore appealing to water treatment facilities for detection and monitoring. In addition, SPME requires only small sample volumes, and is therefore suitable for culture work.

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Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS

Molecules ◽

10.3390/molecules26123612 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3612

Author(s):

Marinos Xagoraris ◽

Alexandra Skouria ◽

Panagiota-Kyriaki Revelou ◽

Eleftherios Alissandrakis ◽

Petros A. Tarantilis ◽

...

Keyword(s):

Response Surface Methodology ◽

Volatile Compounds ◽

Response Surface ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Fraction ◽

Equilibration Time ◽

Stirrer Speed ◽

Magnetic Stirrer ◽

Thyme Honey

This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.

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