Analysis of Flavor Composition of Coriander Seeds by Headspace Mulberry Paper Bag Micro-Solid Phase Extraction

作者：Cha Eun Ju; Won Mi Mi; Lee Dong Sun^*

来源：Bulletin of the Korean Chemical Society, 2009, 30(11): 2675-2679.

DOI：10.5012/bkcs.2009.30.11.2675

• Headspace
• Mulberry paper bag
• Micro solid phase extraction
• GC/MS
• Coriander flavor

This paper reports the example of headspace Mulberry paper bag micro solid phase extraction (HS-MPB-mu-SPE) as a new sampling method for the determination of volatile flavor composition of coriander seeds. Adsorption efficiencies between two configurations of mulberry paper bag were compared, and several parameters affecting the HS-MPB-mu-SPE were investigated and optimized The optimized technique uses all adsorbent (Tenax TA, 0.1 mg) contained in a mulberry paper bag of front configuration where fine surface was outside, and minimal amount of organic solvent (0.6 mL) Linalool and gamma-terpmene were found as abundant flavor compounds From coriander seeds The limit of detection (LOD) and the limit of quantitation (LOQ) for linalool of major flavor in coriander seeds were 10 3 ng/mL and 34.4 ng/mL, respectively. The proposed method showed good reproducibility and good recovery The HS-MPB-mu-SPE is very simple to use, inexpensive.. requires small sample amounts and solvent Consumption. Because the solvent for extraction is reduced to only a very small volume, there is minimal waste Or exposure to toxic organic solvent and no further concentration step.

• 出版日期2009-11-20