Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato
文献类型： 外文期刊
作者： Zhang, Rong 1 ; Tang, Chaochen 1 ; Jiang, Bingzhi 1 ; Mo, Xueying 1 ; Wang, Zhangying 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Crops Res Inst, Guangzhou 510640, Peoples R China; Key Lab Crop Genet Improvement Guangdong Prov, Guangzhou 510640, Peoples R China
关键词： sweet potato; volatile compounds; HS-SPME; GC-MS
期刊名称：MOLECULES （ 影响因子：4.412； 五年影响因子：4.588 ）
ISSN：
年卷期： 2021 年 26 卷 19 期
页码：
收录情况： SCI
摘要： Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 & DEG;C for 30 min and extracted at 80 & DEG;C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.
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