期刊
FOOD ANALYTICAL METHODS
卷 12, 期 12, 页码 2764-2776出版社
SPRINGER
DOI: 10.1007/s12161-019-01622-4
关键词
HSSE; SPME; Terpenes; Quantitative analysis; GC-MS; Experimental design
Headspace sorptive extraction (HSSE) was compared with solid-phase microextraction (SPME), a reference method for the extraction of volatiles. HSSE and SPME were optimized by experimental design for the extraction of terpenes and terpenoids from spices. The different extraction parameters studied were the extraction time, the extraction temperature, the sample mass, and the equilibrium time (only for SPME). Extracts were obtained by HSSE and SPME from six spices: cinnamon, cumin, thyme, fennel seeds, nutmeg, and clove. Those extracts were analyzed by gas chromatography coupled to a mass spectrometer (GC-MS) qualitatively and quantitatively. The quantitative analysis was conducted using 28 standards. For each standard, calibration curves, limits of detection (LOD) and quantification (LOQ) were determined. The study shows that HSSE is selective, sensitive, and highly repeatable method for the extraction of volatile terpenes and terpenoids from spices and allows to produce extracts concentrated in the mu g/g range of terpenes.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据