Abstract
We used 50/30 μm DVB/CAR/PDMS, 75 μm CAR/PDMS, 65 μm PDMS/DVB, 100 μm PDMS to enrich and concentrate aroma components of Rosa roxburghii Tratt juice for improving the accuracy and reliability of analyzing the aroma components by gas chromatography and comparing the consequence and sensitivity of extracting the aroma components by different fiber coating extractors. The aroma components of Rosa roxburghii Tratt juice were detected by GC-MS. We compared the quantity and content of aroma components by principal component analysis (PCA) and established the evaluation model of aroma quality. The results showed that: esters, alcohols, and terpenes were the main aroma components of Rosa roxburghii Tratt juice. There were significant differences in the compounds extracted by different extraction heads. Fifty-nine compounds were extracted by 50/30 μm DVB/CAR/PDMS with a relative content up to 93.96%. The contents of esters and alcohols were highest in aromatic materials. Thirty-eight compounds were extracted by 65 μm PDMS/DVB with a relative content of 91.19%; twenty-two compounds were extracted by 100 μm PDMS with a relative content of 92.79%; twenty-six compounds were extracted by 75 μm CAR/PDMS with a relative content of 92.08%. Among the four fiber coating extraction heads, 50/30 μm DVB/CAR/PDMS was the best extraction fiber for the aroma components of the Rosa roxburghii Tratt juice.
Publication Date
1-28-2019
First Page
47
Last Page
53
DOI
10.13652/j.issn.1003-5788.2019.01.009
Recommended Citation
Yuanting, GU; Bangyuan, PENG; and Zhuhong, DING
(2019)
"Evaluation of aroma components in Rosa roxburghii Tratt juice by SPME-GC-MS and PCA,"
Food and Machinery: Vol. 35:
Iss.
1, Article 9.
DOI: 10.13652/j.issn.1003-5788.2019.01.009
Available at:
https://www.ifoodmm.cn/journal/vol35/iss1/9
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