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KMID : 0380020180330020118
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Korean Journal of Biotechnology and Bioengineering
2018 Volume.33 No. 2 p.118 ~ p.126
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HS-SPME/GC-MS Analysis of Volatile and Semi-volatile Compounds in Pork Entrails Treated with Hot Water Extracts of Natural Plants
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Kang Dong-Hee
Jeon Hyun-Wook
Kim Hyun-Soo
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Abstract
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Changes in volatile and semi-volatile compounds present in pork entrails and extracts-treated pork entrails were determined by gas chromatography mass spectrometry (GC-MS) with headspace-solid phase microextraction (HS-SPME). A total of 45 compounds, including 16 aldehydes, 9 alcohols, 2 phenols, 2 ketones, 2 indoles, 1 amine, and 13 miscellaneous substances, were identified in pork entrails. A total of 42 compounds, comprising 15 aldehydes, 10 alcohols, 1 phenol, 2 indoles, 1 amine, and 13 miscellaneous constituents, were identified in extracts-treated pork entrails. Heptadecane, 2,3-octanedione, 4E-8-methyl-4-decene, 3E-3-ethyl-2-methyl-1,3-hexadiene, 2-octenal, 2,4-nonadienal, 2-undecenal, 2-ethoxybenzenaldehyde-1-180, 2,3-octanedione, 2-pentadecanone, 1-hexanol and acetamide were detected in pork entrails alone. Area values of hexanal, heptanal, E-2-hexenal, 2-pentyl-furan, 1-pentanol, octanal, E-2-heptenal, nonanal, 1-octen-3-ol, 1-heptanol and benzaldehyde were decreased in extract-treated pork entrails rather than untreated pork entrails.
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KEYWORD
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HS-SPME/GC-MS, volatile compounds, semi-volatile compounds, natural plants, pork entrails
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