Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GCxGC-TOFMS

文献类型： 外文期刊

第一作者： Jin, Yafang

作者： Jin, Yafang;Deng, Yun;Yue, Jin;Zhao, Yanyun;Yu, Wenjuan;Zhao, Yanyun;Liu, Zhidong;Huang, Hongliang

作者机构：

关键词： squid;volatile compounds;GCxGC-TOFMS;GC-MS;simultaneous distillation-extraction (SDE)

期刊名称：CyTA-Journal of Food （ 影响因子：2.255； 五年影响因子：2.381 ）

ISSN： 1947-6337

年卷期： 2015 年 13 卷 3 期

页码：

收录情况： SCI

摘要： The profile of volatiles in squids was characterized using simultaneous distillation-extraction coupled with comprehensive two-dimensional gas chromatography (GC) and Time-of-Flight mass spectrometry (GCxGC-TOFMS). GCxGC-TOFMS improved the resolution and separation efficiency of the compounds; it not only separated the 52 compounds that co-elute in conventional GC-MS, but also allowed the identification of compounds that were not previously detected (e.g. 2-Octanol). The total contents of volatiles detected by GCxGC-TOFM were about 2.5-fold higher than those analyzed by GC-MS. Among 184 volatiles identified by GCxGC-TOFMS, 119 compounds were reported for the first time in squids, compared with the GC-MS data available in the literature. These volatile classes included aromatic hydrocarbons (39), aliphatic hydrocarbons (22), esters (21), aldehydes (20), alcohols (19), sulfo compounds (18), nitrogenous compounds (17), ketones (14), acids (6), furans (5) and phenols (3). This study proposes a methodology and presents data that could be used to determine the volatiles in seafood.

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