固相微萃取-气相色谱-质谱法测定牡丹花挥发油中各成分

采用固相微萃取-气相色谱-质谱法分离和测定牡丹花中挥发油成分,用归一化法测定其相对含量。为使固相微萃取达到更高的效率,选用50/30μm PDMS/DVB/CAR的固相萃取头,萃取温度及时间为45℃和40min。共检出38种化合物,总质量分数为2 481.34ng·g-1。其中乙酸己酯、香茅醇、香叶醇和丙酸香叶酯等物质为构成牡丹花的特征香气的重要成分。     

固相微萃取法结合GC-MS分析八角茴香中挥发性化合物

采用均相聚合物涂层———自制聚丙烯酸树脂(PA)萃取头,顶空萃取八角茴香中挥发性有机物.对萃取温度、样品量、解吸时间等参数进行了优化,得到了最佳萃取条件.该方法快速、简便,重现性好.通过气相色谱-质谱联用技术定性分析,鉴定了53种成分.同时,与商品多相聚合物涂层CAR/PDMS、DVB/CAR/PDMS分析结果比较,显示自制均相聚丙烯酸树脂萃取头对八角中挥发性有机物的萃取更全面.     

固相微萃取气质联用分析茉莉花的香气成分

利用顶空固相微萃取技术,采用气质联用仪分析茉莉花的香气成分,在弱极性和极性毛细管色谱柱条件下,分别用PDMS、PDMS/DVB、PA三种萃取头富集香气,分离出100多种香气成分,鉴定出含量大于0.1%的55种组分,占香气成分的97%,三种萃取头所得主成分完全一致,均为芳樟醇、乙酸苄酯、反式-金合欢烯、顺式-苯甲酸-3-己烯酯和吲哚。     

固相微萃取/气相色谱-质谱联用技术测定燕窝中挥发性成分

该文以印尼产的燕窝为材料,使用固相微萃取(SPME)技术萃取燕窝中挥发性成分并以气相色谱-质谱(GC-MS)联用仪进行测定。考察了萃取头类型、萃取温度、萃取时间和解吸时间对固相微萃取(SPME)在燕窝挥发性成分测定中的影响。结果表明:以65μm聚二甲基硅氧烷/二乙烯基苯(PDMS/DVB)萃取头、在60℃下萃取60 min,解吸2 min的条件下,SPME/GC-MS技术可检出燕窝中挥发性成分醇、烃、醛、酯、醚类等化合物共82种。该方法具有操作简便、快速、重复性好和灵敏度高的特点,适用于燕窝中挥发性成分的测定。     

顶空固相微萃取-气相色谱/质谱分析艾叶中的易挥发性成分

采用顶空固相微萃取(HS-SPME)与气相色谱/质谱(GC/MS)联用方法对艾叶中易挥发性成分进行了分析,并通过单因素和正交试验对影响HS-SPME的条件进行优化,确定了HS-SPME的最优参数为:50/30μm DVB/CAR/PDMS固相微萃取头、样品用量0.8g、萃取温度75℃、萃取时间50min、平衡时间30min、解吸4min。经GC/MS分析,共检出196种化合物,利用质谱解析结合保留指数定性确定结构132种,占易挥发性成分总量的94.01%。其中主要易挥发性成分是3-氨基吡唑、桉油精、β-杜松烯、顺-β-松油醇、3-甲基-2-丁烯酸-4-硝基苯基酯、3,6,6-三甲基-1,5-庚二烯-4-醇、6-甲基-3-(1-异丙基)-2-环己烯-1-酮、3-甲基-2-丁烯酸环丁酯。本文结果为艾叶易挥发性成分及其开发利用提供了一定的理论依据。     

固相微萃取-气相色谱-质谱联用结合嗅觉检测法鉴定血橙汁中的香气活性化合物

采用固相微萃取-气相色谱-质谱法(SPME-GC-MS)和嗅觉检测法对血橙汁中的挥发性物质进行分析,确定了血橙汁中的香气活性化合物。采用二乙烯基苯/碳分子筛/聚二甲基硅氧烷共聚物(DVB/CAR/PDMS)萃取头在40 ℃条件下顶空萃取40 min。通过气相色谱-质谱联用结合保留指数,在所萃取的血橙汁的挥发性化合物中共鉴定出46种化合物。通过嗅觉检测法检测出34种具有气味的化合物,其中23种被定性。结果表明,对血橙汁香气起主要贡献的化合物是丁酸乙酯、辛醛、γ-松油烯、芳樟醇、4-乙酰基-1-甲基环己烯、癸醛、(-)-香芹酮、乙酸香叶酯、巴伦西亚桔烯以及保留指数分别为1020,1143,1169和小于800的4个未知化合物,这些香气强度较高的化合物的总相对含量为7.22%。     

采样管-固相微萃取法分析空气中的微量毒剂及相关化合物

创立了采样管-SPME分析气体样品的新技术,并应用于对空气中微量毒剂及相关化合物的测定。对比了65μm PDMS／DVB纤维和50／30μm DVB／CAR／PDMS纤维对所选化合物的萃取效果。优化了萃取时间及解吸温度。通过对i-PrMPA的衍生方法研究,确定了在纤维涂层中衍生的方法。研究了采样管-SPME法测试DMMP、GB、i—PrMPA和GD的检出限,分别为56ng、84ng、121ng和274ng。     

顶空固相微萃取-气质联用技术分析5种荷花的挥发性成分

采用顶空固相微萃取-气相色谱质谱联用(HS-SPME-GC-MS)技术分析测定了5个品种荷花中的挥发性成分.考察了不同萃取头和萃取温度对荷花挥发性成分萃取的影响,选用65μm PDMS/DVB SPME萃取头和25℃室温萃取荷花中的挥发性成分得到较好的萃取效果.应用峰面积归一化法测定各挥发性成分的相对含量,5个品种共鉴...     

萝卜炖牛腩挥发性风味成分的分离与鉴定

采用固相微萃取(solid-phase micro extraction,SPME)法和溶剂辅助蒸发(solvent-assisted flavor evaporation,SAFE)法提取萝卜炖牛腩中的挥发性风味成分,利用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对其挥发性风味成分进行分析。对影响固相微萃取的操作条件萃取头纤维种类、样品量、吸附温度以及萃取时间进行了优化,结果表明当选择65μm PDMS/DVB(粉色)萃取头、样品量为8 g、吸附温度为60℃、萃取时间为40 min时,萃取效果最佳。两种方法共鉴定出98种挥发性成分,包括烃类11种、醛类13种、酮类11种、酸类7种、醇类22种、酯类12种、醚类4种、酚类6种、含硫含氮及其他杂环化合物12种。其中,醛类、醚类和含硫含氮及其他杂环化合物可能对萝卜炖牛腩特征风味的形成有着重要的影响。     

顶空固相微萃取-气相色谱-质谱法快速测定酱油中的挥发性风味成分

建立了一种快速简便地测定酱油中挥发性风味成分的顶空固相微萃取（HS-SPME）-气相色谱-质谱法(GC-MS)。以2-辛醇为内标,考察了萃取头、萃取时间、离子强度、萃取温度对酱油样品中挥发性风味物质萃取的影响。该方法对酱油中常见挥发性风味成分的测定有良好的重复性和回收率,对常见挥发性物质的定量比较准确。优化的HS-SPME条件为：涂层厚度为85 μm聚丙烯酸酯(PA)萃取纤维头,于45 ℃、NaCl质量浓度为250 g/L下对酱油样品顶空吸附40 min,于250 ℃下解吸2 min后进行GC-MS分离鉴定。酱油样品的分析结果表明,其挥发性风味物质中含量较高的是醇、酸、酯和酚类,此外还有一些羰基化合物和杂环化合物。     

Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometry

The volatile composition from four types of multifloral Portuguese (produced in Madeira Island) honeys was investigated by a suitable analytical procedure based on dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography-quadrupole mass spectrometry detection (GC-qMS). The performance of five commercially available SPME fibres: 100 μm polydimethylsiloxane, PDMS; 85 μm polyacrylate, PA; 50/30 μm divinylbenzene/carboxen on polydimethylsiloxane, DVB/CAR/PDMS (StableFlex); 75 μm carboxen/polydimethylsiloxane, CAR/PDMS, and 65 μm carbowax/divinylbenzene, CW/DVB; were evaluated and compared. The highest amounts of extract, in terms of the maximum signal obtained for the total volatile composition, were obtained with a DVB/CAR/PDMS coating fibre at 60 °C during an extraction time of 40 min with a constant stirring at 750 rpm, after saturating the sample with NaCl (30%). Using this methodology more than one hundred volatile compounds, belonging to different biosynthetic pathways were identified, including monoterpenols, C₁₃-norisoprenoids, sesquiterpenes, higher alcohols, ethyl esters and fatty acids. The main components of the HS-SPME samples of honey were in average ethanol, hotrienol, benzeneacetaldehyde, furfural, trans-linalool oxide and 1,3-dihydroxy-2-propanone.     

Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products

The aroma profile of cocoa products was investigated by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS). SPME fibers coated with 100 μm polydimethylsiloxane coating (PDMS), 65 μm polydimethylsiloxane/divinylbenzene coating (PDMS-DVB), 75 μm carboxen/polydimethylsiloxane coating (CAR-PDMS) and 50/30 μm divinylbenzene/carboxen on polydimethylsiloxane on a StableFlex fiber (DVB/CAR-PDMS) were evaluated. Several extraction times and temperature conditions were also tested to achieve optimum recovery. Suspensions of the samples in distilled water or in brine (25% NaCl in distilled water) were investigated to examine their effect on the composition of the headspace. The SPME fiber coated with 50/30 μm DVB/CAR-PDMS afforded the highest extraction efficiency, particularly when the samples were extracted at 60 °C for 15 min under dry conditions with toluene as an internal standard. Forty-five compounds were extracted and tentatively identified, most of which have previously been reported as odor-active compounds. The method developed allows sensitive and representative analysis of cocoa products with high reproducibility. Further research is ongoing to study chocolate making processes using this method for the quantitative analysis of volatile compounds contributing to the flavor/odor profile.     

Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography–mass spectrometry

Several sampling techniques based on steam distillation (SD), simultaneous distillation and solvent extraction (SDE), solid-phase trapping solvent extraction (SPTE), and headspace solid-phase microextraction (HS-SPME) have been compared for the determination of Korean garlic flavor components by gas chromatography–mass spectrometry (GC–MS). Diallyl disulfide (57.88%), allyl sulfide (23.59%), and diallyl trisulfide (11.40%) were found to be the predominant flavor components of garlic samples extracted by SDE whereas these components were at levels of 89.77%, 2.43%, and 3.89% when the same sample was extracted by SD, 97.77%, 0.17%, and 0.10% by SPTE, and 97.85%, 0.01%, and 0.01% by HS-SPME using the 50/30-m divinyl benzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber. Thermal degradation of components such as allyl methyl sulfide, dimethyl disulfide, and thiirane were observed for SDE and SD but not for SPTE or HS-SPME. HS-SPME had several advantages compared with SD, SDE, and SPTE—rapid solvent-free extraction, no apparent thermal degradation, less laborious manipulation, and less sample requirement. Five different fiber coatings were evaluated to select a suitable fiber for HS-SPME of garlic flavor components. DVB/CAR/PDMS was most efficient among the five types of fiber investigated.     

Identification of volatile components in yak butter using SAFE, SDE and HS-SPME-GC/MS

The volatile components of yak butter were isolated by solvent-assisted flavour evaporation (SAFE), simultaneous distillation extraction (SDE; dichloromethane and diethyl ether as solvent, respectively) and headspace solid-phase microextraction (HS-SPME; CAR/PDMS, PDMS/DVB and DVB/CAR/PDMS fibre extraction, respectively) and were analysed by GC/MS. A total of 83 volatile components were identified under six different conditions, including 28 acids, 12 esters, 11 ketones, 10 lactones, 10 alcohols, 4 other compounds, 2 aldehydes, 2 unsaturated aldehydes, 1 furan, 1 sulphur-containing compound, 1 unsaturated alcohol and 1 unsatruated ketone. Among them, 51 were identified by SAFE, 58 by SDE (45 with dichloromethane as solvent and 41 with diethyl ether as solvent) and 40 by HS-SPME (26 with CAR/PDMS; 26 with PDMS/DVB and 32 with DVB/CAR/PDMS). Three pretreatment methods were compared to show that the volatile components obtained using different methods varied greatly, both in terms of categories and in content. Therefore, a multi-pretreatment method should be adopted, together with GC/MS. A total of 25 aroma-active compounds were detected by gas chromatography-olfactometry, among which 20 aroma-active compounds were found by SDE (14 with dichloromethane as solvent and 14 with diethyl ether as solvent) and 17 by SAFE.     

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC-(IT)MS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane) (PDMS), poly(acrylate) (PA), Carboxen-poly(dimethylsiloxane) (CAR/PDMS), Carbowax-divinylbenzene (CW/DVB) and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 microm CAR/PDMS fibre during headspace extraction at 40 degrees C with stirring at 750 rpm for 60 min, after saturating the samples with salt. The optimised methodology was then applied to investigate the volatile composition profile of three Scotch whisky samples--Black Label, Ballantines and Highland Clan. Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with "fruity" odours. Qualitatively, the isoamyl acetate, with "banana" aroma, was the most interesting. Quantitatively, significant components are ethyl esters of caprilic, capric and lauric acids. The highest concentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones.     

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages

In the present study, a simple and sensitive methodology based on dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography with quadrupole mass detection (GC-qMSD), was developed and optimized for the determination of volatile (VOCs) and semi-volatile (SVOCs) compounds from different alcoholic beverages: wine, beer and whisky. Key experimental factors influencing the equilibrium of the VOCs and SVOCs between the sample and the SPME fibre, as the type of fibre coating, extraction time and temperature, sample stirring and ionic strength, were optimized. The performance of five commercially available SPME fibres was evaluated and compared, namely polydimethylsiloxane (PDMS, 100 μm); polyacrylate (PA, 85 μm); polydimethylsiloxane/divinylbenzene (PDMS/DVB, 65 μm); carboxen™/polydimethylsiloxane (CAR/PDMS, 75 μm) and the divinylbenzene/carboxen on polydimethylsiloxane (DVB/CAR/PDMS, 50/30 μm) (StableFlex).An objective comparison among different alcoholic beverages has been established in terms of qualitative and semi-quantitative differences on volatile and semi-volatile compounds. These compounds belong to several chemical families, including higher alcohols, ethyl esters, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, furanic compounds, terpenoids, C13-norisoprenoids and volatile phenols. The optimized extraction conditions and GC-qMSD, lead to the successful identification of 44 compounds in white wines, 64 in beers and 104 in whiskys. Some of these compounds were found in all of the examined beverage samples.The main components of the HS-SPME found in white wines were ethyl octanoate (46.9%), ethyl decanoate (30.3%), ethyl 9-decenoate (10.7%), ethyl hexanoate (3.1%), and isoamyl octanoate (2.7%). As for beers, the major compounds were isoamyl alcohol (11.5%), ethyl octanoate (9.1%), isoamyl acetate (8.2%), 2-ethyl-1-hexanol (5.9%), and octanoic acid (5.5%). Ethyl decanoate (58.0%), ethyl octanoate (15.1%), ethyl dodecanoate (13.9%) followed by 3-methyl-1-butanol (1.8%) and isoamyl acetate (1.4%) were found to be the major VOCs in whisky samples.     

Optimization of Modern Analytical SPME and SPDE Methods for Determination of <Emphasis Type="Italic">Trans</Emphasis>-2-nonenal in Barley,Malt and Beer

Trans-2-nonenal is an aldehyde contributing to an unpleasant off-flavor and odor of rancid butter in stored beer. The automated solid-phase microextraction technique (SPME) coupled with gas chromatography (GC) and solid-phase dynamic extraction (SPDE) coupled with gas chromatography were optimized and introduced to determine trans-2-nonenal in barley, malt and beer. Five types of SPME fibers coated with different stationary phases (100 μm PDMS, 65 μm PDMS/DVB, 85 μm CAR/PDMS, 50/30 μm DVB/CAR/PDMS, 85 μm PA) and two needles (PDMS, PDMS/AC) were compared and tested for their efficiencies in the headspace (HS) SPME and SPDE determination of trans-2-nonenal in barley, malt and beer. The highest extraction efficiency of HS-SPME was achieved with the PDMS/DVB fiber, and addition of 1.5 g of NaCl, extraction time was 20 min at 60 °C. The highest extraction efficiency of HS-SPDE was obtained with the PDMS needle, 15 extraction strokes at 60 °C and addition of 1.5 g of NaCl. Trans-2-nonenal was identified with the method of HS-SPME coupled gas chromatography-mass spectrometry (GC–MS); the samples were analyzed using the HS-SPME-GC-coupled gas chromatography-flame ionization detector (GC-FID) technique.     

Chemical profile of the organic residue from ancient amphora found in the Adriatic Sea determined by direct GC and GC-MS analysis

An ancient organic residue was collected from the bottom of a Greco-Italian amphora found in the Adriatic Sea and investigated by direct GC and GC-MS analysis. The headspace composition was determined by HS-SPME using: (1) DVB/CAR/PDMS and (2) PDMS/DVB fibres. Higher percentages of benzene derivatives, monoterpenes and other low-molecular aliphatic compounds were obtained by method (1) in contrast to higher percentage of naphthalene and phenanthrene derivatives found by method (2). In comparison with the composition of pine resin, it is more likely that the found low-molecular aliphatic alcohols, acids, esters and carbonyls with 2-phenylethanol were trapped and preserved within the organic residue from stored wine - the amphora's originally content. Semi-volatile diterpenes methyl dehydroabietate (33.6%) and retene (24.1%) were dominant in the residue CH(2)Cl(2) solution. Other abundant compounds were 1,4-dimethoxyphenanthrene (6.8%) as well as other naphthalene and/or phenanthrene derivatives [7-(1-methylethyl)-1,4a-dimethyl-1,2,3,4,4a,9,10,10a-octahydronaphthalene, 7-(1-methylethyl)-1,4a-dimethyl-2,3,4,4a,9,10-hexahydrophenanthrene, 7-(1-methylethyl)-1,4a-dimethyl-1,2,3,4,4a,9,10,10a-octahydro-phenanthrene, 3,6-dimethylphenanthrene and 2,3,5-trimethylphenanthrene]. Possible sources and formation pathways of the major compounds in the residue were discussed.     

Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology

A headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) method was developed using experimental designs to quantify the flavor of commercial Cheddar cheese and enzyme-modified Cheddar cheese (EMCC). Seven target compounds (dimethyl disulfide, hexanal, hexanol, 2-heptanone, ethyl hexanoate, heptanoic acid, delta-decalactone) representative of different chemical families frequently present in Cheddar cheese were selected for this study. Three types of SPME fibres were tested: Carboxen/polydimethylsiloxane (CAR/PDMS), polyacrylate (PA) and Carbowax/divinylbenzene (CW/DVB). NaCl concentration and temperature, as well as extraction time were tested for their effect on the HS-SPME process. Two series of two-level full factorial designs were carried out for each fibre to determine the factors which best support the extraction of target flavors. Therefore, central composite designs (CCDs) were performed and response surface models were derived. Optimal extraction conditions for all selected compounds, including internal standards, were: 50 min at 55 degrees C in 3M NaCl for CAR/PDMS, 64 min at 62 degrees C in 6M NaCl for PA, and 37 min at 67 degrees C in 6M NaCl for CW/DVB. Given its superior sensitivity, CAR/PDMS fibre was selected to evaluate the target analytes in commercial Cheddar cheese and EMCC. With this fibre, calibration curves were linear for all targeted compounds (from 0.5 to 6 microg g(-1)), except for heptanoic acid which only showed a linear response with PA fibres. Detection limits ranged from 0.3 to 1.6 microg g(-1) and quantification limits from 0.8 to 3.6 microg g(-1). The mean repeatability value for all flavor compounds was 8.8%. The method accuracy is satisfactory with recoveries ranging from 97 to 109%. Six of the targeted flavors were detected in commercial Cheddar cheese and EMCC.