Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometric Analysis of Volatile Components of Raw and Stir-Fried Fruit of &lt;i&gt;C. Pinnatifida&lt;/i&gt; (FCP)

L Zhong,Y Liu,Y Wang,L Li,S Yang,W Peng,J Wan,X Zhou,C Wu

doi:10.4314/tjpr.v14i5.20

Abstract

Purpose: To investigate the change of volatile components associated with odor of C. Pinnatifida (FCP) fruit and its stir-fried forms.Methods: FCP fruit was stir-fried and monitored by an online-type and non-contact temperature measurement system (ONTMS). Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile composition of raw FCP and its various stir-fried forms.Results: The color of FCP turned darker with the stir-frying process. In all, 47 volatile compounds with contents > 1 % were identified. The major volatile components were methyl acetate (4.40 %), n-hexane (2.90 %), 2-methyl-furan (1.80 %), 3-methyl-butyraldehyde (3.64 %), hexanal (2.08 %), furaldehyde (5.77 %), and D-limonene (7.99 %) in raw FCP. Following stir-frying, the contents of furaldehyde, 5- methyl-furaldehyde, methyl acetate, 2-methyl-butyraldehyde, D-limonene and 2-methyl-furaldehyde were altered significantly, which might have resulted in odor changes.Conclusion: HS-SPME coupled with GC-MS is a rapid and eco-friendly method with the potential to analyze volatile compounds in raw and processed FCP.Keywords: Crataegus pinnatifida, Stir-frying, Online-type and non-contact temperature measurement system, Headspace solid-phase microextraction, Volatile components, Odor

Highlights

Crataegus pinnatifida (Hawthorn) belonging to the family of Rosaceae includes C. pinnatifida Bge. var. major N.E.Br. and C. pinnatifida Bge
The results showed that contents of 5-methyl-furaldehyde, furaldehyde, 3-furancarboxylic acid methyl ester increased gradually during the processing of fruit of C. pinnatifida (FCP), whereas the contents of D-limonene, and methyl acetate decreased
Our results suggest that the odor changes of different processed FCP might be mainly correlated with 5-methyl-furaldehyde, furaldehyde, 3-furancarboxylic acid methyl ester, 3-methyl-butanal, D-limonene and methyl acetate

Summary

Introduction

Crataegus pinnatifida (Hawthorn) belonging to the family of Rosaceae includes C. pinnatifida Bge. var. major N.E.Br. and C. pinnatifida Bge. Major N.E.Br. and C. pinnatifida Bge. The fruit of C. pinnatifida (FCP) is a valuable and important traditional Chinese medicine and natural food, mainly distributed in the north of China [1]. The fruit of C. pinnatifida (FCP) is a valuable and important traditional Chinese medicine and natural food, mainly distributed in the north of China [1] It was first documented in Compendium of Materia Medica (bencaogangmu in Chinese) as an effective agent for treating dyspepsia and blood stasis [2]. FCP currently is commonly used to treat various diseases in Chinese folk medicine, including digestive disorders, blood stasis, cardiodynia, and hemafecia [1,2]. Modern pharmacological researches have demonstrated that FCP possesses significant promotive effects on digestion [4], lipid regulative and antiatherosclerosis effects [5,6], anti-hypertensive effects [7], antioxidant [8] and antibacterial effects [9]

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Conclusion