SPME-GCMS analysis of flavor substances in cooked potatoes

SPME探针货号：ZZ-SPME-06-z 
Probe item number:                    

Sample: 2 g cooked potatoes in 20 ml top empty bottle

Extraction temperature: 50 ºC; Extraction time: 30 min

Desorption time: 2 min; Desorption temperature: 250 ºC

Sample inlet: GC

Injection method: CTC PAL ALS automatic injector

Inlet: 250 ºC without shunt, purge flow at shunt outlet: 60 mL/min starting at 0.75 min

Column: DB-5ms: 30 m × 250 μm × 1 μm

Programmed heating: Initial temperature 40 ºC for 5 min, 10 ºC/min up to 270 ºC for 5 min

Acquisition mode: Full scan, scanning range: 30-300 m/z

Ion source: 230 ºC, MS quadrupole: 150 ºC

                         Determination of substances in cooked potatoes by SPME-GC/MS total ion flow chromatography
 

Test results:

A total of 6 organic compounds were detected, including 1 aldehyde, 1 olefin, 3 aromatic hydrocarbons and 1 ketone, respectively, with their contents as shown in the following table. The test results showed that compound No. 3 had the highest content of 3- (methylthiophenyl) propionaldehyde, accounting for 52.871% of the total.

                                    SPME-GC-MSDetection result