ポスター発表
- 第2日 5月16日（水） ポスター会場
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Profiling analysis of volatile compounds as quality indicators in Omija (Schizandra chinensis) fruits using headspace solid microextraction arrow (HS-SPME-Arrow) coupled with Gas Chromatography Mass Spectrometry
The volatile compounds of omija fruits were identified using HS-SPME-Arrow and GC-MS. The changes of identified volatile compounds stored for 90 days were also monitored to find potential indicators for innate in omija fruits. The omija fruits (0.5 g) and its natural flavor (20 mL) were stored in an incubator at 10℃, 25℃, and 40℃ for 90 days. For volatile extraction, omija fruits and its natural flavor were placed in vials and then their volatile compounds extracted at 50℃ for 30 min using polydimethylsiloxane (PDMS) fiber of the SPME. The volatile compounds from omija were tentatively identified by mass spectra comparison and retention indices. Retention indices were calculated using C7 to C40 alkanes and the mass spectra of each compound were compared with the information provided in NIST08 library database. The major compounds of omija fruits and its natural flavor were α-calacorene, α-cardinol, 4-Terpineol, calamenene, 3-methylbutanoic acid, acetic acid, nerolidol, α-farnesene, ylangene, α-terpinene, α-phellandrene, and β-phellandrene. Among the compounds, α-calacorene, cadalene, cardinol levels were significantly increased in omija fruits and its natural flavor stored for 90 days. The results suggest that these three compounds can be indicated as potential markers of volatile mechanism in omija fruits during long storage.