GC-MS Analysis of Flavor Compounds in Radish Extracted by Different Extraction Heads
Wang Ping
Wei Min
Liu Xianxian
Xu Wenling
Fu Weimin
Wang Chao
Wang Shufen
Abstract：Two extraction heads, PDMS/DVB and DVB/CAR/PDMS, were used to extract the flavor compounds in radish by solid phase microextraction (SPME) method.To determine appropriate extraction head, the flavor compounds were detected by chromatography -mass spectrometry ( GC -MS) method and their differences were compared .The results showed that 29 kinds of flavor compounds in total were detected using two extraction heads .Seventeen were extracted by PDMS/DVB, and 27 were extracted by DVB/CAR/PDMS.The quantity of flavor compounds extracted by PDMS/DVB was less than that by DVB/CAR/PDMS, including 2 kinds of alcohols and isothiocyanates , 3 kinds of alkanes , 1 kind of heterocyclics .Lipids and ke-tones were not detected by PDMS/DVB.DVB/CAR/PDMS had higher sensitivity in extracting isothiocya-nates, alkanes, aldehydes, heterocyclics, ketones, ethers and alcohols, while PDMS/DVB was more sensitive in extracting aromatic compounds .According to the quantity and kind of flavor compounds and sensitivity , DVB/CAR/PDMS was more suitable for extracting flavor compounds in radish than PDMS /DVB.
Keywords：RadishFlavor compoundHead of solid phase microextractionGC-MS
Publication Date：2014-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 52-55 )