Single step determination of fragrances in Cucurbita flowers by coupling headspace solid-phase microextraction low-pressure gas chromatography-tandem mass spectrometry
Coupling headspace solid-phase microextraction (HS-SPME) and low-pressure gas chromatography-tandem mass spectrometry (LP-GC-MS-MS) has been used for determining 20 volatile compounds present in flowers. HS-SPME coupled with LP-GC-MS-MS acts in a synergic way allowing a fast extraction and analysis of the target compounds. The method has been optimised studying the influence of the adsorption temperature and adsorption time. The best results were obtained heating the SPME vials at 60degreesC for 5 min using 65 mum poly(dimethylsiloxane-divinylbenzene) fibers. The validation of the method ensures the fitness for the purpose of the analytical method, achieving appropriate lower limits, recoveries and precision. The analytical method has been applied to the characterisation of zucchini flowers fragrances in air using passive sampling, in order to improve our knowledge on zucchini fragrances and to better pollination technique in future steps. (C) 2004 Elsevier B.V. All rights reserved.
机构:
Univ Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain
Díaz-Maroto, MC
;
Pérez-Coello, MS
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Univ Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain
Pérez-Coello, MS
;
Cabezudo, MD
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Univ Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain
机构:
Univ Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, Spain
Díaz-Maroto, MC
;
Pérez-Coello, MS
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Univ Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, Spain
Pérez-Coello, MS
;
Cabezudo, MD
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Univ Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, Spain
机构:
Univ Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain
Díaz-Maroto, MC
;
Pérez-Coello, MS
论文数: 0引用数: 0
h-index: 0
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Univ Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain
Pérez-Coello, MS
;
Cabezudo, MD
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h-index: 0
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Univ Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain
机构:
Univ Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, Spain
Díaz-Maroto, MC
;
Pérez-Coello, MS
论文数: 0引用数: 0
h-index: 0
机构:
Univ Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, Spain
Pérez-Coello, MS
;
Cabezudo, MD
论文数: 0引用数: 0
h-index: 0
机构:
Univ Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, SpainUniv Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, Spain