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 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.

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