Optimization of Headspace Sampling Using Solid-Phase Microextraction (SPME) for Volatile Components in Starfruit Juice

被引：11
|
作者：
Abdullah, Abdul Ghani Liew [1 ,2 ]
Sulaiman, Nik Meriam [1 ]
Aroua, Mohamed Kheireddine [1 ]
Hassan, Che Rosmani Che [1 ]
机构：
[1] Univ Malaya, Fac Engn, Dept Chem Engn, Kuala Lumpur 50603, Malaysia
[2] Univ Putra Malaysia, Fac Engn, Upm Serdang 43400, Selangor Darul, Malaysia
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2013年 / 9卷 / 02期
关键词：
optimization; SPME; starfruit; volatile compounds; GC-MS; PASSION-FRUIT JUICE; GAS-CHROMATOGRAPHY; FLAVOR COMPOUNDS; ORGANOPHOSPHORUS; ULTRAFILTRATION; CHEESE;
D O I：
10.1515/ijfe-2012-0004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Volatiles are important flavor compounds of fruit juices and beverages. In this study, a headspace Solid-phase microextraction (SPME) gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components in starfruit juices. Several experimental parameters (e.g. adsorption temperature, adsorption time, and sample volume) were optimized to improve sampling efficiency in two aspects; maximum adsorption and selective adsorption of volatile components onto SPME fiber. The following conditions were found to be optimal for selectivity and sensitivity: adsorption temperature of 50 degrees C for 30 min, with a 65 mu m divinylbenzene / polydimethylsiloxane (DVB/PDMS)-coated fiber with a sample volume of 15 g in a 30-ml vial. The proposed technique could be applied for the analysis of volatile compounds that contribute to starfruit juices flavor in different cultivars, and also their ripening stages.
引用
收藏
页码：227 / 232
页数：6
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