Citation: WANG Tongbo, YAN Xiao, LAN Xiaozheng. Analysis of part of flavor compounds in wheat by headspace sorptive extraction-gas chromatography[J]. Chinese Journal of Chromatography, ;2013, 31(5): 467-472. doi: 10.3724/SP.J.1123.2012.12041 shu

Analysis of part of flavor compounds in wheat by headspace sorptive extraction-gas chromatography

1.
College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, China

Corresponding author: LAN Xiaozheng,
Received Date: 25 December 2012
Available Online: 21 January 2013
Fund Project: 国家自然科学基金项目(21273138) (21273138)山东省自然科学基金项目(ZR2010BM035). (ZR2010BM035)

A method has been established for the analysis of flavor compounds in wheat by headspace sorptive extraction (HSSE). The sorptive extraction bar was composed of a silicon rubber coating and a capillary glass with an inner iron rod. The silicon rubber coating was condensed inside a stainless steel mold from the silicon precursors with a sol-hot air vulcanization method. The coating of the extraction bar has a volume of about 87 μL and is thermally stable until 390 ℃. The flavor compounds extracted by the bar were desorbed in a homemade thermal desorption unit (TDU) and introduced directly into a pre-column in a gas chromatograph for analysis. Experimental parameters for the extraction efficiency were optimized including extraction temperature and time, phase ratio and thermal desorption conditions. The standard wheat flour samples spiked with seven flavor compounds were analyzed under the optimized conditions, and showed good linear relationships (r>0.9979), limits of detection (LOD) of 0.09-1.00 μg/kg, good recoveries (95%-121%) and repeatabilities (relative standard deviations, RSD, 2.2%-7.8%). By external calibration method, the absolute contents of the seven flavor compounds in a real wheat sample were determined. The method is rapid, simple with low limits of detection, and is applicable for the rapid quantitative analysis of the flavor compounds in wheat.
- headspace sorptive extraction,
- sol-hot air vulcanization method,
- silicon rubber extraction bar,
- gas chromatography (GC),
- flavor compounds,
- wheat
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沈阳化工大学材料科学与工程学院沈阳 110142