Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometric analysis of volatile components of raw and stir-fried fruit of C. Pinnatifida (FCP)

Lian Zhong¹, Yunwei Wang¹, Wei Peng¹, Yujie Liu¹, Jun Wan^2,3, Shilong Yang¹, Liang Li¹, Chunjie Wu¹ , Xia Zhou²

¹College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137; ²Life Science & Engineering College of Southwest Jiaotong University, Chengdu 610031; ³State Administration of Traditional Chinese Medicine Key Research Laboratory of Traditional Chinese Medicine Processing Technology, Chengdu 610036, China.

For correspondence:- Chunjie Wu Email: wucjcdtcm@163.com Tel:+8602861801001

Received: 27 January 2015 Accepted: 25 April 2015 Published: 27 May 2015

Citation: Zhong L, Wang Y, Peng W, Liu Y, Wan J, Yang S, et al. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometric analysis of volatile components of raw and stir-fried fruit of C. Pinnatifida (FCP). Trop J Pharm Res 2015; 14(5):891-898 doi: 10.4314/tjpr.v14i5.20

© 2015 The authors.
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Abstract

Purpose: To investigate the change of volatile components associated with odor of C. Pinnatifida (FCP) fruit and its stir-fried forms.

Methods: FCP fruit was stir-fried and monitored by an online-type and non-contact temperature measurement system (ONTMS). Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile composition of raw FCP and its various stir-fried forms.

Results: The color of FCP turned darker with the stir-frying process. In all, 47 volatile compounds with contents > 1 % were identified. The major volatile components were methyl acetate (4.40 %), n-hexane (2.90 %), 2-methyl-furan (1.80 %), 3-methyl-butyraldehyde (3.64 %), hexanal (2.08 %), furaldehyde (5.77 %), and D-limonene (7.99 %) in raw FCP. Following stir-frying, the contents of furaldehyde, 5-methyl-furaldehyde, methyl acetate, 2-methyl-butyraldehyde, D-limonene and 2-methyl-furaldehyde were altered significantly, which might have resulted in odor changes.

Conclusion: HS-SPME coupled with GC-MS is a rapid and eco-friendly method with the potential to analyze volatile compounds in raw and processed FCP.

Keywords: Crataegus pinnatifida, Stir-frying, Online-type and non-contact temperature measurement system, Headspace solid-phase microextraction, Volatile compon