Analysis of volatile components in Qingshanlvshui tea using solid-phase microextraction/accelerated solvent extraction-gas chromatography-mass spectrometry

The volatile components of Qingshanlvshui Tea were extracted using solid phase micro-extraction (SPME) and accelerated solvent extraction (ASE), and then were identified by gas chromatography-mass spectrometry (GC-MS). It showed that ninety-one compounds were identified, including forty-nine by SPME...

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Bibliographic Details
Published inSepu Vol. 26; no. 3; p. 301
Main Authors Zhan, Jiafen, Lu, Sheming, Meng, Zhaoyu, Xiang, Nengjun, Cao, Qiu'e, Miao, Mingming
Format Journal Article
LanguageChinese
Published China 01.05.2008
Subjects
Food Analysis - methods
Gas Chromatography-Mass Spectrometry - methods
Organic Chemicals - analysis
Organic Chemicals - chemistry
Organic Chemicals - isolation & purification
Solid Phase Microextraction - methods
Solvents - chemistry
Tea - chemistry
Time Factors
Volatilization
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Summary:The volatile components of Qingshanlvshui Tea were extracted using solid phase micro-extraction (SPME) and accelerated solvent extraction (ASE), and then were identified by gas chromatography-mass spectrometry (GC-MS). It showed that ninety-one compounds were identified, including forty-nine by SPME, fifty-six by ASE, and fourteen by both of them. The main constituents were beta-myrcene, 3,5,5-trimethyl-1,5-heptadiene, L-limonene, alpha-ocimene, beta-ocimene, beta-pinene, 2-methylbenzaldehyde, 5-(hydroxymethyl)-2-furfural. Both SPME and ASE have their advantages. SPME is excellent at simplicity, rapidity, solvent-free, high enrichment, low detection limit, environment friendly etc. ASE has characteristics of time and solvent saving, automation, simplicity, as well as high efficiency.
ISSN:1000-8713