Comparison of aromatic components in feijoa sellowiana with different extraction methods

The aromatic components in fruit of Feijoa sellowiana were extracted by soxhlet extraction,ultrasonic assisted solvent extraction,and headspace solid phase micro- extraction,analyzed by gas chromatography- mass spectrometry,combined with the spectral library retrieval technology,and determined by peak area normalization method.The results showed that there were 20 compounds identified by soxhlet extraction and the percent of total peak area was 70.357% and the major compound was alkane,there were 17 compounds identified by ultrasonic assisted solvent extraction and the percent of total peak area was 65.222% and the major compounds was ester,and there were 42 compounds by headspace solid phase micro- extraction,76.899% of total peak area and the major compounds was terpenoid. This showed that the most kind of aroma compositions can be obtained by headspace solid phase micro- extraction,followed by soxhlet extraction,and the least aroma compositions can be obtained by ultrasonic assisted solvent extraction.