Tags

Type your tag names separated by a space and hit enter

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS.
Food Chem. 2011 Dec 01; 129(3):1242-52.FC

Abstract

The volatile components of Chinese Sinkiang fermented camel milk were isolated by solvent assisted flavour evaporation (SAFE), simultaneous distillation extraction (SDE, dichloromethane and diethyl ether as solvent, respectively) and headspace solid-phase microextraction (HS-SPME, CAR/PDMS, PDMS/DVB and DVB/CAR/PDMS fibre extraction, respectively) and analysed by GC/MS. A total of 133 volatile components were identified under 6 different conditions, including 30 esters, 20 acids, 18 saturated alcohols, 15 unsaturated aliphatic alcohols, 8 saturated ketones, 9 saturated aldehydes, 8 unsaturated aliphatic aldehydes, 6 furans, 5 sulphur-containing compounds, 5 ethers, 5 lactones, 3 other compounds, and 1 unsaturated aliphatic ketone. Three pretreatment methods were compared, assisted by principal component analysis (PCA). The results indicated that the volatile components obtained using different methods varied greatly both in categories and in content, and therefore, a multi-pretreatment method should be adopted together with GC/MS. A total of 71 aroma-active compounds were detected by gas chromatography-olfactometry (GC-O), among which 66 aroma-active compounds were found by SDE (60, dichloromethane as solvent; 24, diethyl ether as solvent), 26 by SAFE.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China.

School of Chemical and Environmental Engineering, Beijing Technology and Business University, 100142 Beijing, China.

School of Chemical and Environmental Engineering, Beijing Technology and Business University, 100142 Beijing, China.

School of Chemical and Environmental Engineering, Beijing Technology and Business University, 100142 Beijing, China.

School of Chemical and Environmental Engineering, Beijing Technology and Business University, 100142 Beijing, China.

School of Chemical and Environmental Engineering, Beijing Technology and Business University, 100142 Beijing, China.

College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China; School of Chemical and Environmental Engineering, Beijing Technology and Business University, 100142 Beijing, China. Electronic address: Sunbg@btbu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25212363

Citation

Ning, Li, et al. "Identification of Volatile Components in Chinese Sinkiang Fermented Camel Milk Using SAFE, SDE, and HS-SPME-GC/MS." Food Chemistry, vol. 129, no. 3, 2011, pp. 1242-52.

Ning L, Fu-Ping Z, Hai-Tao C, et al. Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS. Food Chem. 2011;129(3):1242-52.

Ning, L., Fu-Ping, Z., Hai-Tao, C., Si-Yuan, L., Chen, G., Zhen-Yang, S., & Bao-Guo, S. (2011). Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS. Food Chemistry, 129(3), 1242-52. https://doi.org/10.1016/j.foodchem.2011.03.115

Ning L, et al. Identification of Volatile Components in Chinese Sinkiang Fermented Camel Milk Using SAFE, SDE, and HS-SPME-GC/MS. Food Chem. 2011 Dec 1;129(3):1242-52. PubMed PMID: 25212363.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS. AU - Ning,Li, AU - Fu-Ping,Zheng, AU - Hai-Tao,Chen, AU - Si-Yuan,Liu, AU - Chen,Gu, AU - Zhen-Yang,Song, AU - Bao-Guo,Sun, Y1 - 2011/04/03/ PY - 2010/05/26/received PY - 2010/09/28/revised PY - 2011/03/30/accepted PY - 2014/9/13/entrez PY - 2011/12/1/pubmed PY - 2011/12/1/medline KW - Fermented camel milk KW - GC–O KW - HS-SPME KW - PCA KW - SAFE KW - SDE KW - Volatile components SP - 1242 EP - 52 JF - Food chemistry JO - Food Chem VL - 129 IS - 3 N2 - The volatile components of Chinese Sinkiang fermented camel milk were isolated by solvent assisted flavour evaporation (SAFE), simultaneous distillation extraction (SDE, dichloromethane and diethyl ether as solvent, respectively) and headspace solid-phase microextraction (HS-SPME, CAR/PDMS, PDMS/DVB and DVB/CAR/PDMS fibre extraction, respectively) and analysed by GC/MS. A total of 133 volatile components were identified under 6 different conditions, including 30 esters, 20 acids, 18 saturated alcohols, 15 unsaturated aliphatic alcohols, 8 saturated ketones, 9 saturated aldehydes, 8 unsaturated aliphatic aldehydes, 6 furans, 5 sulphur-containing compounds, 5 ethers, 5 lactones, 3 other compounds, and 1 unsaturated aliphatic ketone. Three pretreatment methods were compared, assisted by principal component analysis (PCA). The results indicated that the volatile components obtained using different methods varied greatly both in categories and in content, and therefore, a multi-pretreatment method should be adopted together with GC/MS. A total of 71 aroma-active compounds were detected by gas chromatography-olfactometry (GC-O), among which 66 aroma-active compounds were found by SDE (60, dichloromethane as solvent; 24, diethyl ether as solvent), 26 by SAFE. SN - 0308-8146 UR - https://www.unboundmedicine.com/medline/citation/25212363/Identification_of_volatile_components_in_Chinese_Sinkiang_fermented_camel_milk_using_SAFE_SDE_and_HS_SPME_GC/MS_ DB - PRIME DP - Unbound Medicine ER -