Optimization of HS-SPME/GC-MS method for determination of volatile components in royal jelly
WANG Jiao1, LI Yuxin2, ZHAO Baotang1, HE Xingfen1, ZHANG Jun1, ZHANG Zhaoyun1, YANG Fumin1*
1 (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) 2 (Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
Abstract: A headspace (HS)/solid phase microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS) method was developed to accurately determine the profiles of volatile compounds from royal jelly based on the single-factor tests of extraction temperature and time, sample size, saturated NaCl solution addition. The optimization of the extraction conditions was carried out by response surface methodology. According to optimized extraction conditions, volatile compounds in royal jelly from five different sources were determined by gas chromatography-mass spectrometry (GC-MS). The analytical conditions of the optimized HS-SPME method were: extraction temperature 62 ℃, extraction time 60 min, 2 g royal jelly, 1 mL saturated NaCl solution. Under this extraction condition, the total peak area was the largest. The GC-MS analysis allowed the identification of 48 volatile compounds in five royal jelly. The 16 common volatile compounds in the samples were rich in acid, ester and aldehyde compounds, but their content was varied. These common compounds may be related to the characteristic flavor of royal jelly. The results could be used for the detection and application of volatile compounds in royal jelly.
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