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2P-22 PDF
Qualitative analysis of volatile compounds in natural spices of omija (HS-SPME-Arrow)
The objective of this study was to establish the analytical method of volatile compounds of omija liquid spices through HS-SPME-Arrow and qualitative analysis of major volatile compounds. The liquid spices of omija were extracted through hot air drying. Gas chromatography with a 60 m × 0.25 mm i.d. (df = 0.25 μm) DB-WAX Column was used. Also, Carbon wide range/PDMS was used as a condition to extract volatile compounds of liquid spices of omija and extraction temperature was 50 ℃ and extraction time was 30 min. This method has been modified with reference to previous studies on the development of volatile compounds analysis of fruit and leaves of omija. Qualitative analysis of omija liquid spices revealed volatile compounds such as terpinene, 2-ethylhexanol, formic acid, linalool, butanoic acid, 3-methyl butanoic acid, farnesene, cuparene, calamene, cadalene, cardionol that raw materials of omija was not detected. Using NIST MS Spectra library and Kovat index were used to identify a total of 34 species of volatile compounds in liquid spices of omija. Through this study, HS-SPME-Arrow is expected to be able to analyze the volatile compounds of various foods.