聚二甲基硅氧烷
气相色谱-质谱法
萃取(化学)
色谱法
化学
海绵
质谱法
有机化学
植物
生物
作者
Lili Wang,Jihong Fu,Xinxing Jiang,Dandan Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-03-01
卷期号:405: 134775-134775
被引量:1
标识
DOI:10.1016/j.foodchem.2022.134775
摘要
• A novel PDMS/ZIF-67@PVP-C sponge was successfully synthesized and applied. • A rapid and sensitive extraction procedure for volatile compounds has been proposed. • Volatile compound in 17 cumin samples from four origins in Xinjiang were determined. • There was strong correlation between origins and volatile compounds in cumin. • PDMS/ZIF-67@PVP-C sponge shows great potential for extraction of volatile compounds. A sensitive, fast and simple approach based on polydimethylsiloxane/ZIF-derived carbons (PDMS/ZIF-C) sponge solid-phase extraction followed by gas chromatography-mass spectrometry was successfully developed to determine the volatile compounds in cumin. The PDMS/ZIF-C exhibits outstanding properties with high adsorption capacity and good reusability, and has shown its potentiality as an ideal adsorbent for extraction of volatile compounds. The effects of the experimental parameters were investigated. Excellent analytical performances were achieved, including wide linearity (10-920 μg mL -1 ) with high correlation coefficients (R 2 ≥ 0.9989), satisfactory precision (RSDs≤4.93%), low limits of detection (1.20-2.65 ng μL -1 ) and quantification (3.40-6.01 ng μL -1 ). The optimal method was applied for analysis the volatile compounds in 17 cumin samples from four origins in Xinjiang, and 43 compounds were identified. Multivariate statistical analysis was used to establish the relationship between the origins and the volatile compounds. The method was effectively applied to determine the complex and trace volatile compounds in spices.
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