Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry

doi:10.13386/j.issn1002-0306.2013.08.023

Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry[J]. Science and Technology of Food Industry, 2013, (08): 61-64. DOI: 10.13386/j.issn1002-0306.2013.08.023

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Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry

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Abstract

An HS-SPME coupled with GC-MS method was developed and applied for the determination of flavor compounds in ghee from Inner Mongolia. The effect of SPME fiber type, extraction temperature on the extraction of flavor compounds were evaluated. The optimal SPME extraction parameters were determined as follows:samples were extracted by 65μm PDMS/DVB fiber for 30 min at 80℃. Totally 22 compounds were identified and determined. These compounds included 5 ketones, 2 acids, 3 esters, 5 aldehydes and other 5 compounds. This study indicated that the HS-SPME coupled with GC-MS method was suitable for the quantitative analysis of ghee from Inner Mongolia.

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Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry

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