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GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem.
Food Chem 2013; 136(2):555-62FC

Abstract

Volatiles in Rabdosia serra were investigated by headspace solid phase microextraction (HS-SPME) and simultaneous-distillation extraction (SDE). The HS-SPME technique was previously evaluated to optimise sampling conditions. A total of 56 and 48 compounds including alcohols, aldehydes, hydrocarbons, ketones, carboxylic acid, ester, and aromatics were identified in leaf and stem by optimised HS-SPME method (CAR/PDMS fibre; incubation time, 10 min; extraction temperature, 50°C; extraction time, 40 min), respectively. 1-Octen-3-ol and (2E)-hexenal had significant contribution to R. serra aroma. Cluster analysis indicated that leaf and stem exhibited different volatile diversity. Air drying was favourable for the retention of the volatiles, while freeze- and sun-drying led to the loss of volatiles. SDE method preferred to the analysis of compounds with low volatility including fatty acids and esters. HS-SPME was a useful technique for the analysis of readily volatile components for the characteristics of R. serra aroma.

Authors+Show Affiliations

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23122097

Citation

Lin, Lianzhu, et al. "GC/MS Analysis of Volatiles Obtained By Headspace Solid-phase Microextraction and Simultaneous-distillation Extraction From Rabdosia Serra (MAXIM.) HARA Leaf and Stem." Food Chemistry, vol. 136, no. 2, 2013, pp. 555-62.
Lin L, Zhuang M, Lei F, et al. GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem. Food Chem. 2013;136(2):555-62.
Lin, L., Zhuang, M., Lei, F., Yang, B., & Zhao, M. (2013). GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem. Food Chemistry, 136(2), pp. 555-62. doi:10.1016/j.foodchem.2012.08.048.
Lin L, et al. GC/MS Analysis of Volatiles Obtained By Headspace Solid-phase Microextraction and Simultaneous-distillation Extraction From Rabdosia Serra (MAXIM.) HARA Leaf and Stem. Food Chem. 2013 Jan 15;136(2):555-62. PubMed PMID: 23122097.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem. AU - Lin,Lianzhu, AU - Zhuang,Mingzhu, AU - Lei,Fenfen, AU - Yang,Bao, AU - Zhao,Mouming, Y1 - 2012/08/30/ PY - 2012/05/18/received PY - 2012/07/09/revised PY - 2012/08/18/accepted PY - 2012/11/6/entrez PY - 2012/11/6/pubmed PY - 2013/5/23/medline SP - 555 EP - 62 JF - Food chemistry JO - Food Chem VL - 136 IS - 2 N2 - Volatiles in Rabdosia serra were investigated by headspace solid phase microextraction (HS-SPME) and simultaneous-distillation extraction (SDE). The HS-SPME technique was previously evaluated to optimise sampling conditions. A total of 56 and 48 compounds including alcohols, aldehydes, hydrocarbons, ketones, carboxylic acid, ester, and aromatics were identified in leaf and stem by optimised HS-SPME method (CAR/PDMS fibre; incubation time, 10 min; extraction temperature, 50°C; extraction time, 40 min), respectively. 1-Octen-3-ol and (2E)-hexenal had significant contribution to R. serra aroma. Cluster analysis indicated that leaf and stem exhibited different volatile diversity. Air drying was favourable for the retention of the volatiles, while freeze- and sun-drying led to the loss of volatiles. SDE method preferred to the analysis of compounds with low volatility including fatty acids and esters. HS-SPME was a useful technique for the analysis of readily volatile components for the characteristics of R. serra aroma. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23122097/GC/MS_analysis_of_volatiles_obtained_by_headspace_solid_phase_microextraction_and_simultaneous_distillation_extraction_from_Rabdosia_serra__MAXIM___HARA_leaf_and_stem_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01332-5 DB - PRIME DP - Unbound Medicine ER -