title: Low-temperature headspace-trap gas chromatography with mass spectrometry for the determination of trace volatile compounds from the fruit of Lycium barbarum L.
abstract: The total saccharides content of Lycium barbarum L. is very high, and a high temperature would result in saccharide decomposition and the emergence of a large amount of water. Moreover, the volatile compounds from the fruit of L. barbarum L. are rather low in concentration. Hence, it is difficult for a conventional headspace method to study the volatile compounds from the fruit of L. barbarum L. Since headspace-trap gas chromatography with mass spectrometry is an excellent method for trace analysis, a headspace-trap gas chromatography with mass spectrometry method based on low-temperature (30°C) enrichment and multiple headspace extraction was developed to explore the volatile compounds from the fruit of L. barbarum L. The headspace of the sample was extracted in 17 cycles at 30°C. Each time, the compounds extracted were concentrated in the trap (Tenax TA and Tenax GR, 1:1). Finally, all the volatile compounds were delivered into the gas chromatograph after thermal desorption. With the method described above, a total of 57 compounds were identified. The identification was completed by mass spectral search, retention index, and accurate mass measurement.
authors.affiliation: Research Center for Health and Nutrition, Shanghai University of Traditional Chinese Medicine, Shanghai, China; National Center for Organic Mass Spectrometry in Shanghai, Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences, Shanghai, China.
authors.forename: Fangjiao
authors.initials: F
authors.lastname: Chen
authors.forename: Yue
authors.initials: Y
authors.lastname: Su
authors.forename: Fang
authors.initials: F
authors.lastname: Zhang
authors.forename: Yinlong
authors.initials: Y
authors.lastname: Guo
keywords: Gas chromatography with mass spectrometry; Low-temperature enrichment; Lycium barbarum L; Multiple headspace extractions; Volatile compounds