Literature DB >> 23268690

Optimization of headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry for detecting methoxyphenolic compounds in pu-erh tea.

Liping Du1, Chao Wang, Jianxun Li, Dongguang Xiao, Changwen Li, Yongquan Xu.   

Abstract

A method based on headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was developed for the analysis of volatile methoxyphenolic compounds in pu-erh tea. Six fibers with different polarities were initially evaluated. The 75 μm carboxen/polydimethylsiloxane fiber exhibited the highest extraction efficiency and was selected for further optimization. A Plackett-Burman design was used to screen for the brewing proportion of tea and water, amount of pu-erh tea, ionic strength, extraction time, extraction temperature, desorption time, rate of agitation, and equilibrium time. A Box-Behnken design was then applied to optimize the significant factors. Under optimal conditions, the proposed method affords a wide range of linearity, high linear regression coefficients (0.996-0.999), less than 9.0% repeatability of relative standard deviation, and limits of detection ranging from 2.31 to 21.80 ng/g. The proposed method has satisfactory accuracy, with recoveries of 79.08-113.9%. This method was successfully applied for the analysis of pu-erh tea samples.

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Year:  2013        PMID: 23268690     DOI: 10.1021/jf304470k

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  7 in total

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Journal:  Curr Res Food Sci       Date:  2022-09-25

2.  Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea.

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3.  The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method.

Authors:  Shidong Lv; Yuanshuang Wu; Jiangsheng Zhou; Ming Lian; Changwen Li; Yongquan Xu; Shunhang Liu; Chao Wang; Qingxiong Meng
Journal:  PLoS One       Date:  2014-12-31       Impact factor: 3.240

4.  Self-supported hydrogenolysis of aromatic ethers to arenes.

Authors:  Qinglei Meng; Jiang Yan; Huizhen Liu; Chunjun Chen; Shaopeng Li; Xiaojun Shen; Jinliang Song; Lirong Zheng; Buxing Han
Journal:  Sci Adv       Date:  2019-11-22       Impact factor: 14.136

5.  Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products.

Authors:  Ting Zhang; Hui Ni; Xu-Jian Qiu; Ting Li; Liang-Zhen Zhang; Li-Jun Li; Ze-Dong Jiang; Qing-Biao Li; Feng Chen; Fu-Ping Zheng
Journal:  Molecules       Date:  2019-12-06       Impact factor: 4.411

6.  Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea.

Authors:  Zheng Xuexue; Hong Xin; Jin Youlan; Wang Chao; Liu Zhonghua; Huang Jianan; Li Qin
Journal:  Food Chem X       Date:  2022-02-07

7.  A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation.

Authors:  Luting Cao; Xuemei Guo; Guangjin Liu; Yuelin Song; Chi-Tang Ho; Ruyan Hou; Liang Zhang; Xiaochun Wan
Journal:  J Food Drug Anal       Date:  2017-02-16       Impact factor: 6.157

  7 in total

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