Analysis of volatile flavor constituents of fried zanthoxylum essential oil by SPME and SAFE

作者：Sun Feng Yi; Wang Dan; Chen Hai Tao; Sun Bao Guo; Zhang Yu Yu

来源：Fine Chemicals, 2016, 33(1): 49-54 and 61.

DOI：10.13550/j.jxhg.2016.01.009

• Gas chromatography-mass spectrometries (GC-MS)
• Heterocyclic compound
• High-content
• Solid phase micro extraction
• Solvent-assisted flavor evaporations
• Volatile compounds

Volatile flavor constituents of fried zanthoxylum essential oil were extracted by solid phase micro-extraction (SPME) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography mass spectrometry (GC-MS). A total of 103 volatile compounds were identified in fried zanthoxylum essential oil, including 36 hydrocarbons, 12 aldehydes, 8 ketones, 28 alcohols, 12 esters, 2 ethers and 5 heterocyclic compounds. Differences in the volatile flavor constituents extracted by SPME and SAFE mainly reflected in hydrocarbons, esters and ethers, and relatively high content of esters and the unique ethers in SPME made its result closer to the fried zanthoxylum essential oil flavor.

• 出版日期2016