Aromatics Determination of Xinbai 8 Loquat by HS-SPME Internal Standard Method

  Objective  To determine the aromatic composition of loquat fruit and cyclohexanone concentration for the HS-SPME-GC/MS internal standard method.

  Methods  The pulp of Xinbai 8 fruits was added with a cyclohexanone solution in the concentration of 947, 94.7, 9.47, 0.947 μg·μL^-1 at a same volume as the internal standard for HS-SPME-GC/MS analysis.

  Results  The analysis detected 10 classifications of chemicals including aldehydes, alkanes, dutrex, ketones and alcohols. Hexanal, (E)-2-hexenal, n-butyl cyclohexane, 2-heptanone, n-pentyl cyclohexane, (E)-2-hexene-1-alcohol, and styrene were the dominating volatiles among the 43 compounds identified.In the cyclohexanone-added samples, the decreasing concentration produced 31, 40, 42 and 33 aromatic substances with the effective peak area ratios of 38.20%, 28.49%, 42.70% and 39.52%, and the peak area ratios of 38.20%, 58.55%, 36.37% and 25.86%, respectively. A maximum number of aromatics was found in the sample that was added with 9.47 μg·μL^-1 cyclohexanone which also had the highest effective peak area ratio and optimum peak area radio.

  Conclusion  The aromatics in the fruits of Xinbai 8 were diverse, and the cyclohexanone concentration at 9.47 μg·μL^-1 was the choice internal standard for the analytical.