Headspace solid-phase microextraction analysis of volatile components of spices

被引：44

作者：

Díaz-Maroto, MC ^{[1
]}

Pérez-Coello, MS ^{[1
]}

Cabezudo, MD ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain

来源：

CHROMATOGRAPHIA | 2002年 / 55卷 / 11-12期

关键词：

gas chromatography-mass spectrometry; solid-phase microextraction; volatile compounds in spices; basil; oregano; and bay leaves;

D O I：

10.1007/BF02491788

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Headspace solid-phase microextraction (HSSPME) coupled with gas chromatography-mass spectrometry (GC-MS) has been used to isolate volatile compounds from three different spices (basil, oregano, and bay leaves). SPME conditions were optimized before the experimental extractions, to achieve optimum recovery of the volatile compounds. Method reproducibility and linearity were evaluated. Relative standard deviations (RSD) between 1.4 and 9.3% were obtained. Typical components of the essential oils of spices and other plant materials, e.g. terpenes, hydrocarbons, and oxygenated terpenes were identified. These results indicate that headspace SPME coupled with GC-MS is an excellent method for analysis of the odors of spices.

引用

页码：723 / 728

页数：6

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