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Open AccessArticle

Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

1
Taoyuan District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taoyuan 327, Taiwan
2
Department of Cosmeceutics, China Medical University, Taichung 404, Taiwan
3
Department of Food Science and Technology, Hungkuang University, Taichung 433, Taiwan
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(9), 415; https://doi.org/10.3390/foods8090415
Received: 9 August 2019 / Revised: 10 September 2019 / Accepted: 10 September 2019 / Published: 14 September 2019
(This article belongs to the Special Issue Application of Analytical Chemistry to Foods and Food Technology)
Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were α-pinene, β-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were α-bisabolol, β-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide. View Full-Text
Keywords: Hsian-tsao; Platostoma palustre (Blume); headspace solid-phase microextraction (SPME); volatile components; simultaneous distillation-extraction (SDE) Hsian-tsao; Platostoma palustre (Blume); headspace solid-phase microextraction (SPME); volatile components; simultaneous distillation-extraction (SDE)
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Kung, T.-L.; Chen, Y.-J.; Chao, L.K.; Wu, C.-S.; Lin, L.-Y.; Chen, H.-C. Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction. Foods 2019, 8, 415.

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