北京市农林科学院机构知识库

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

收藏
分享
全文链接

文献类型：外文期刊

作者： Li, Jian ¹ ; Fu, Yingli ¹ ; Bao, Xiaolin ¹ ; Li, He ² ; Zuo, Jinhua ¹ ;

作者机构： 1.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

2.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Additives, Beijing, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Vegetables, Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China

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.

相关文献

作者其他论文更多>>

Multiomics analyses of the effects of LED white light on the ripening of apricot fruits

作者：Bai, Chunmei;Ma, Lili;Jiang, Yuanye;Wu, Caie;Bai, Chunmei;Zheng, Yanyan;Ma, Lili;Jiang, Yuanye;Chen, Shaoqing;Wang, Hongwei;He, Xuelian;Han, Lichun;Zhou, Xinyuan;Wang, Qing;Zuo, Jinhua;Watkins, Christopher Brian

关键词：Light-emitting diodes; Transcriptomics; Metabolomics; ATAC-Seq
Storage temperature affects metabolism of sweet corn

作者：Liu, Shiyu;Zhou, Xinyuan;Wang, Yunxiang;Wang, Qing;Ma, Lili;Zuo, Jinhua;Zheng, Yanyan;Liu, Shiyu;Wu, Cai'e;Wang, Ronghuan;Shi, Yaxing;Watkins, Christopher B.

关键词：Transcriptome; Metabolome; Texture; Phytohormone; Quality
Integrated transcriptomic and miRNA-seq analysis of Pak-choi provides insight into the molecular mechanisms involved in the preservation of postharvest quality by white LED light irradiation

作者：Yan, Zhicheng;Yan, Bangjin;Xu, Dongying;Yuan, Shuzhi;Xu, Xiaodi;Shi, Junyan;Zuo, Jinhua;Yue, Xiaozhen;Wang, Qing;Yan, Zhicheng;Wu, Caie;Shi, Junyan

关键词：Ascorbic acid; Cell wall metabolism; Glucosinolates; Photosynthesis; Transcription factor
Multi-omic analysis provides new insights into the regulatory mechanism of the LED-induced delay of postharvest senescence and yellowing in broccoli

作者：Wang, Zhiqiang;Lv, Jieyu;Bin, Yuqi;Duan, Wenhui;Shi, Junyan;Gao, Hongdou;Yuan, Shuzhi;Yue, Xiaozhen;Zuo, Jinhua;Wang, Qing;Lv, Jieyu;Duan, Wenhui;Xu, Xiangbin;Wang, Zhiqiang;Li, Xiaojiao

关键词：Broccoli; Red LED light irradiation; Postharvest; Gene expression; Oxidative stress
Combined physiological, biochemical, and multi-omic analyses provide insight into the cause of differential browning in early and late harvested fresh-cut yams

作者：Pang, Xi;Lin, Zixin;Liang, Huafeng;Shi, Junyan;Yuan, Shuzhi;Yue, Xiaozhen;Xu, Xiaodi;Zhao, Yaqi;Zuo, Jinhua;Wang, Qing;Pang, Xi;Lin, Zixin;Liang, Huafeng;Wei, Zhifei;Feng, Bihong;Zhao, Yaqi;Sui, Yuan

关键词：Fresh-cut yams; Different harvest periods; Browning; Phenylpropanoid biosynthesis; Flavonoid biosynthesis
Synergistic effect of lactopeptide and ectoine on delaying yellowing and maintaining the postharvest quality of pak choi (Brassica rapa subsp. chinensis)

作者：Ye, Xiaoyun;Wang, Mina;Wang, Zhiqiang;Yu, Lingda;Yuan, Shuzhi;Xu, Xiaodi;Zuo, Jinhua;Yue, Xiaozhen;Wang, Qing;Ye, Xiaoyun;Xu, Xiangbin;Wang, Mina;Feng, Bihong;Zhao, Liqun;Wang, Zhiqiang;Yu, Lingda;Chen, Qing

关键词：Chlorophyll; Transcriptional metabolic analysis; Senescence; Postharvest; Chlorophyll; Transcriptional metabolic analysis; Senescence; Postharvest
Integrated transcriptomic and metabolomic analysis of delayed leaf yellowing in postharvest pak choi (Brassica rapa subsp. chinensis) by 2-ethylhexanol (2-EH)

作者：Wang, Mina;Yue, Xiaozhen;Lin, Zixin;Yuan, Shuzhi;Xu, Xiaodi;Zuo, Jinhua;Wang, Qing;Wang, Mina;Feng, Bihong;Yu, Lingda

关键词：Fumigation; Chlorophyll; Antioxidant; Cell membrane; Shelf life

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

作者其他论文 更多>>

Multiomics analyses of the effects of LED white light on the ripening of apricot fruits

Storage temperature affects metabolism of sweet corn

Integrated transcriptomic and miRNA-seq analysis of Pak-choi provides insight into the molecular mechanisms involved in the preservation of postharvest quality by white LED light irradiation

Multi-omic analysis provides new insights into the regulatory mechanism of the LED-induced delay of postharvest senescence and yellowing in broccoli

Combined physiological, biochemical, and multi-omic analyses provide insight into the cause of differential browning in early and late harvested fresh-cut yams

Synergistic effect of lactopeptide and ectoine on delaying yellowing and maintaining the postharvest quality of pak choi (Brassica rapa subsp. chinensis)

Integrated transcriptomic and metabolomic analysis of delayed leaf yellowing in postharvest pak choi (Brassica rapa subsp. chinensis) by 2-ethylhexanol (2-EH)

意 见 箱

作者其他论文更多>>

意见箱