GC-MS analysis of volatile components in Zanthoxylum armatum by double solvent micro cell headspace extraction
YANG Yuxian, GAO Yuntao*, ZOU Wei, DING Gangxin, CUI Enhao, XIONG Huabin, SHI Feng
1(College of Chemistry and Environment,Yunnan Minzu University,Kunming 650500,China); 2(National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials,Yunnan Minzu University,Kunming 650500,China)
Abstract: A new type of micro cell headspace extraction device was designed and prepared to solve the stability problem of volatile solvent in liquid headspace phase extraction.A micro cell headspace solvent extraction method with ethyl acetate and n-hexane double extractants was proposed for the the extraction of volatile components in Zanthoxylum armatum.When the initial volumes of ethyl acetate and n-hexane were 40.0 and 60.0 μL,respectively,the residual quantities of the two extractants were close to 10.0 μL under the condition of 50 °C for 30 min and could meet the requirements of subsequent GC-MS analysis.Analysis was performed on the volatile flavor components in Zanthoxylum armatum extract by GC-MS,27 and 30 volatile flavor components can be separately identified by the n-hexane extraction phase and the ethyl acetate extraction phase.Twenty-two types repeatedly identified were removed,and a total of 35 components were obtained from the two solvents which close to those identified by headspace solid-phase microextraction (34).The relative content of linalool (43.38%),which was the main volatile flavor component in Zanthoxylum armatum,was found to be significantly increased compared with headspace solid-phase microextraction (26.02%).Further statistical analysis of the amount and relative content of various volatile flavor components using radar regional distribution maps showed that a total of 18 kinds of olefinic compounds (relative content of 74.42%) were identified by dual-solvent microcell headspace extraction,which was better than those identified by headspace solid phase microextraction (relative content was 42.47%).This tendency was followed by alcohols and esters,but aldehydes,ketones,alkanes,ethers and aromatic hydrocarbons had little change.This work provides a stable,efficient,simple and rapid new method for the analysis of the volatile components in food.
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