Optimization of solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) to analyze aromatic compounds in fresh tomatoes

文献类型： 外文期刊

第一作者： Li, Jian

作者： Li, Jian;Fu, Yingli;Bao, Xiaolin;Zuo, Jinhua;Li, He;Zuo, Jinhua

作者机构：

关键词： GC-MS; optimization; SPME; tomato; volatile compounds

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）

ISSN： 0145-8884

年卷期： 2019 年 43 卷 10 期

页码：

收录情况： SCI

摘要： In this study, conditions for solid-phase microextraction coupled to gas chromatography-mass spectrometry to extract and analyze volatile compounds from fresh tomatoes (Solanum lycopersicum cv. Fendi) were optimized. Four main experimental parameters were optimized, including internal standard, fiber material coating, extraction temperature, and salt concentration. The optimal extraction conditions were 85 mu m Carboxen/Polydimethylsiloxane fiber, 60 degrees C extraction temperature, 1-heptanol as an internal standard, and without adding sodium chloride in the tomato sample. Analysis of tomato fruit samples using these optimized conditions allowed us to identify 37 volatile compounds that could be grouped into seven categories: aldehydes (11), hydrocarbons (7), alcohols (7), ketones (5), oxygen-containing heterocyclic compounds (3), esters (3), sulfur-and nitrogen-containing heterocyclic compounds (1). Practical applications In this study, we optimized a method to extract tomato flavor compounds. In recent years, many consumers complained that tomatoes have poor flavor. A method to extract flavor compounds will assist in characterizing the compounds that contribute to tomato flavor and could be used in the development of tomatoes that have enhanced flavor.

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