A comparison of SDE and HS-SPME pretreatment for analysis of volatile compounds in natural pickled wax gourd

The volatile flavor compounds in natural pickled wax gourd samples were extracted by Simultaneous Distillation and Extraction (SDE) and Headspace Solid- Phase Microextraction (HS- SPME) , and then identified by gas chromatography-mss spectrometry (GC-MS) .The results indicated that a total of 61 volatile compounds were extracted and determined with two methods in the sample.A total of 21 compounds were obtained by SDE, and 42 compounds were obtained by HS-SPME.High boiling point volatile compounds were mainly isolated by SDE, such as n- hexadecanoic acid, 1, 2- benzenedicarboxylic acid, bis (2- methylpropyl) ester and docosane, and so on.However, most of the volatile compounds detected by HS- SPME method such as acetic acid, ethanol, acetone and acetic acid ethyl ester were low-boiling point compounds.The reproducibility of HS-SPME method was better than that of SDE was found by calculating the relative standard deviation (RSD) .In general, HS-SPME method was a better way than that of SDE in the extraction of volatile compounds in pickled wax gourd samples.However, the combination of two methods of SDE and HS- SPME dispose will be a perfect method for analysis of volatile compounds in wax gourd samples.