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2P-26 PDF
Analysis of volatile compounds in Omija (Schizandra chinensis) fruits and leaves using Headspace Stir Bar Sorptive Extraction (HS-SBSE) coupled with Gas Chromatography Mass Spectrometry
This study was performed to apply the headspace stir bar sorptive extraction (HS-SBSE) method coupled with gas chromatography–mass spectrometry using thermal desorption unit (TDU-GC-MS) for the extraction and identification of volatile compounds in Omija (Schizandra chinensis) fruits and leaves. Various factors affecting extraction conditions was investigated to optimize the sample preparations before extraction (raw, blended, and freeze-dried), selection of twister stir bar (polydimethylsiloxane and ethylene glycol-silicone), sample amount (0.3-0.9 g for fruits and 0.1-0.6 g for leaves), extraction temperature (30-50 °C), and time (0.5-2.5 h). Consequently, the optimized HS-SBSE for volatile extraction from Omija was determined by using ethylene glycol-silicone stir bar with freeze-dried fruits (0.3 g) and freeze-dried leaves (0.4 g) at 50 °C for 2.5 h (2.0 h for leaves). Under the optimum extraction conditions, a total of 56 volatiles were identified from extracts of Omija fruits and leaves: 16 monoterpene hydrocarbons, 19 sesquiterpene hydrocarbons, 2 oxygenated terpenes, 6 aldehydes, 4 ketones, 3 alcohols, 2 hydrocarbons, 2 esters, 1 ethers, and 1 acids compounds. Finally, it was confirmed that the proposed method can be reliably used for analysis of volatile compounds in Omija.