Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (2): 348-358.DOI: 10.3969/j.issn.1000-2561.2019.02.020

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Optimization of Flavor Components of Vanilla Concentrate by Headspace Solid Phase Microextraction-GC Mass Spectrometry Analysis

XU Fei1,2,4,LI Eyan3,CHU Zhong1,2,4,ZHANG Yanjun1,2,4,*(),ZHU Kexue1,2,4,QU Peng3   

  1. 1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
    2. National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
    3. Cropical Crop College, Yunnan Agricultural University, Pu’er, Yunnan 665000, China;
    4. Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
  • Received:2018-06-06 Revised:2018-08-09 Online:2019-02-25 Published:2019-05-16
  • Contact: ZHANG Yanjun


In order to select suitable extraction conditions of vanilla concentrate, the influence of each extraction condition (extraction sample quantity, extraction temperature and extraction time) on flavor composition, area and content of vanilla concentrate was analyzed using the headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technology. The results showed that the optimum extraction conditions were extracting samples of 2.0 g, extractive temperature of 80 ℃, time of 25 min in the experimental range. Under the best conditions, 45 compounds were identified with a matching degree of more than 90 the total compound area (×10 11)and the largest area of vanillin (×10 10) was 1.04±0.09, 6.99±0.46, repectively. The percentage of compounds in the main compounds was 90.24% with a matching degree of more than 90. The aldehydes content in the main compounds also reached 72.03% in vanilla.

Key words: headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), vanilla concentrate, flavor components

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