SPME-GCMS analysis of flavor substances in Kiwi fruit

SPMEProbe item number：ZZ-SPME-06-z
Analysis condition:                                           

Sample: 2 g kiwi fruit in 20 ml top empty bottle

Extraction temperature: 40 ºC; Extraction time: 60 min

Desorption time: 2 min; Desorption temperature: 250 ºC

Sample inlet: GC

Injection method: CTC PAL ALS automatic injector

Inlet: 250 ºC shunt, shunt ratio: 5:1

Column: DB-5ms: 30 m × 250 μm x 1 μm

Programmed heating: Initial temperature 40 ºC for 5 min, 4 ºC/min to 120 ºC, then 12 ºC/min to 250 ºC for 10 min

Acquisition mode: Full scan, scanning range: 30-500 m/z

Ion source: 230 ºC, MS quadrupole: 150 ºC

                           猕猴桃中物质SPME-GC/MS检测总离子流色谱图

Detection result：
      A total of 12 organic compounds were detected, including 3 alcohols, 1 aldehydes, 1 alkane, 1 olefin, 5 esters and 1 amine, with their respective contents as shown in the following table. The test results showed that ethyl butyrate of compound No. 6 had the highest content, accounting for 66.211% of the total.
 
                          SPME-GC-MSDetection result