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Comparison of Simultaneous Distillation and Extraction, Static Headspace and Headspace-Solid Phase Microextraction Coupled with GC/MS to Measure the Flavour Components of Tricholoma matsutake
Corresponding Author(s) : Kun Zhi Li
Asian Journal of Chemistry,
Vol. 25 No. 11 (2013): Vol 25 Issue 11
Abstract
Simultaneous distillation and extraction, static headspace assay and headspace-solid phase microextraction combined with GC/MS, were optimized to analyze flavour compounds in Tricholoma matsutake. The optimal conditions for simultaneous distillation and extraction were as following: sample/solution 6:8 (w:v), incubation 1 h, 90 ºC distillation 2 h, 1 min extraction. The optimal conditions for static headspace assay were 130 ºC equilibrium 30 min. For headspacesolid phase microextraction, the best conditions were 80 ºC equilibrium 5 min, PDMS fibers extraction. 52, 27 and 27 flavour compounds can be identified by the improved simultaneous distillation and extraction, static headspace assay and headspace-solid phase microextraction, respectively. The analytical results from headspace-solid phase microextraction were similar to those from simultaneous distillation and extraction, of which 14 flavour compounds were also found in simultaneous distillation and extraction. Headspace-solid phase microextraction and simultaneous distillation and extraction were partly overlapped. While only 7 compounds from static headspace assay can also be detected in headspace-solid phase microextraction and simultaneous distillation and extraction. Twenty compounds unidentified in headspace-solid phase microextraction and simultaneous distillation and extraction can be detected in static headspace assay. Therefore, we suggested that the complementation and combination of improved static headspace assay and headspace-solid phase microextraction were applied to the analysis of flavour compounds in T. matsutake due to its efficiency and simplicity.
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H. Hoshi, Y. Yagi, H. Lijima, K. Matsunaga, Y. Ishihara and T. Yasuhara, J. Agric. Food Chem., 53, 8948 (2005).
T. Ebina, T. Kubota, N. Ogamo and K. Matsunaga, Biotherapy, 16, 255 (2002).
I.H. Cho, H.J. Namgung, H.K. Choi and Y.S. Kim, Food Chem., 106, 71 (2008).
I. Cho, S. Minlee, S.Y. Kim, H.K. Choi, K.O. Kim and Y.S. Kim, J. Agric. Food Chem., 55, 2323 (2007).
I.E. Cho, S.Y. Kim, H.K. Choi and Y.S. Kim, J. Agric. Food Chem., 54, 6332 (2006).
I.E. Cho, H.K. Cho and Y.S. Kim, Food Chem., 54, 4820 (2006).
J.F. Cavalli, X. Fernandez, L. Lizzani-Cuvelier and A. Loiseau, J. Agric. Food Chem., 51, 7709 (2003).
T. Sriseadka, S. Wongpornchai and P. Kitsawatpaiboo, J. Agric. Food Chem., 54, 8183 (2006).
C. Peres, F. Begnaud and J.L. Berdague, Sens. Actuators B, 87, 491 (2002).
C.L. Arthur and J. Pawliszyn, Anal. Chem., 62, 2145 (1990).
Z. Zhang and J. Pawliszyn, Anal. Chem., 65, 1843 (1993).
P. Guedes De Pinho, B. Ribeiro, R.F. Goncalves, P. Baptista, P. Valentao, R.M. Seabra and P.B. Andrade, J. Agric. Food Chem., 56, 1704 (2008).
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