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

Bulletin of the Korean Chemical Society, 2009, 30(11), , pp.2675-2679 [Tạp chí có phản biện]

ISSN: 0253-2964 ;EISSN: 1229-5949 ;DOI: 10.5012/bkcs.2009.30.11.2675

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  • Nhan đề:
    Analysis of Flavor Composition of Coriander Seeds by Headspace Mulberry Paper Bag Micro-Solid Phase Extraction
  • Tác giả: Eun-Ju Cha ; Mi-Mi Won ; 이동선
  • Chủ đề: 화학
  • Là 1 phần của: Bulletin of the Korean Chemical Society, 2009, 30(11), , pp.2675-2679
  • Mô tả: This paper reports the example of headspace mulberry paper bag micro solid phase extraction (HS-MPB-μ-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-μ-SPE were investigated and optimized. The optimized technique uses an 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 γ-terpinene 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-μ-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. KCI Citation Count: 5
  • Nơi xuất bản: 대한화학회
  • Ngôn ngữ: English
  • Số nhận dạng: ISSN: 0253-2964
    EISSN: 1229-5949
    DOI: 10.5012/bkcs.2009.30.11.2675
  • Nguồn: Alma/SFX Local Collection
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