Analysis of the Volatile Compounds in Dried Tangerine Peel of Different Years by Optimized Solid Phase Micro-Extraction/Gas Chromatography-Mass Spectrometry
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Abstract:
To obtain the maximum types of volatile compounds in dried tangerine peel, headspace solid phase micro-extraction (HS–SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the peel samples of different years. The results showed that for 2 g of the samples, the maximum types of volatile compounds were obtained after 30 min of extraction at 90 ℃. Methodological examinations showed that the relative standard deviations (RSDs) of the relative retention time and peak area of the common peaks of dried tangerine peel in six parallel experiments were both lower than 0.05%. Forty-four volatile compounds were detected in dried tangerine peel samples from three different storage years. The compounds with relatively high amounts include β-myrcene, isopropyl toluene, D-limonene, terpinene, alpha farnesene, dextral carvone, carvacrol, and 2-(methyl amino) benzoic acid methyl ester. The compound with the highest content was D-limonene, which contributes to the characteristic aroma of dried tangerine peel. With the increase in storage year, the number of types of volatile compounds increased remarkably. The relative amounts of hydrocarbons, aldehydes, ketones, and phenols changed significantly, which suggested that the mutual conversion occurred among the substances and the optimized SPME method could be applied to extract the volatile substances of dried tangerine peel.
