Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis
A single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volum...
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Series: | International Journal of Analytical Chemistry |
Online Access: | http://dx.doi.org/10.1155/2019/8963191 |
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doaj-5670469c2c8f47c383ae805a2c8522002020-11-25T01:17:11ZengHindawi LimitedInternational Journal of Analytical Chemistry1687-87601687-87792019-01-01201910.1155/2019/89631918963191Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component AnalysisQiuyue Geng0Ping Zhan1Honglei Tian2Peng Wang3Haitao Chen4College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, ChinaSchool of Food and Chemical Engineering of Beijing Technology and Business University, Beijing 102488, ChinaA single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volume, extraction temperature, and extraction time. The total peak areas and the numbers of valid peaks were compared and analyzed as the indicators of condition optimization. Gas chromatography-mass spectrometry (GC-MS) results showed that the four factors all have significant impact on the extraction effect of volatiles in pepper chicken soup. Using the principal component analysis (PCA), the optimal conditions of HS-SPME were inferred below: an extraction fiber of 50/30μm DVB/CAR/PDMS, a sample volume of 7 g, an extraction temperature of 65°C, and an extraction time of 30 min. Compared to the original extraction conditions, the optimized conditions were especially advantageous for the comprehensive analysis of volatiles, which could be potentially used in further study of soup.http://dx.doi.org/10.1155/2019/8963191 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Qiuyue Geng Ping Zhan Honglei Tian Peng Wang Haitao Chen |
spellingShingle |
Qiuyue Geng Ping Zhan Honglei Tian Peng Wang Haitao Chen Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis International Journal of Analytical Chemistry |
author_facet |
Qiuyue Geng Ping Zhan Honglei Tian Peng Wang Haitao Chen |
author_sort |
Qiuyue Geng |
title |
Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis |
title_short |
Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis |
title_full |
Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis |
title_fullStr |
Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis |
title_full_unstemmed |
Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis |
title_sort |
gradual optimization of headspace solid-phase microextraction conditions of volatiles in pepper chicken soup combined with gas chromatography-mass spectrometry and principal component analysis |
publisher |
Hindawi Limited |
series |
International Journal of Analytical Chemistry |
issn |
1687-8760 1687-8779 |
publishDate |
2019-01-01 |
description |
A single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volume, extraction temperature, and extraction time. The total peak areas and the numbers of valid peaks were compared and analyzed as the indicators of condition optimization. Gas chromatography-mass spectrometry (GC-MS) results showed that the four factors all have significant impact on the extraction effect of volatiles in pepper chicken soup. Using the principal component analysis (PCA), the optimal conditions of HS-SPME were inferred below: an extraction fiber of 50/30μm DVB/CAR/PDMS, a sample volume of 7 g, an extraction temperature of 65°C, and an extraction time of 30 min. Compared to the original extraction conditions, the optimized conditions were especially advantageous for the comprehensive analysis of volatiles, which could be potentially used in further study of soup. |
url |
http://dx.doi.org/10.1155/2019/8963191 |
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