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KMID : 0665220030160040372
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 4 p.372 ~ p.378
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Analysis of Aroma Compounds of Cinnamon by Solid Phase Microextraction
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Lee Jae-Gon
Chang Hee-Jin
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Abstract
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The volatile components of cinnamon bark were extracted by using different isolation methods, simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). Then the volatile components were analyzed by gas chromatography(GC) and mass selective detector(MSD). 30 compounds were identified in cinnamon bark. In SPME technique, several factors influencing the equilibrium of the aroma compounds between sample and SPME fiber was taken into account, including the kind of SPME fiber, extraction temperature and extraction time. Four different SPME fibers were tested, namely polydimethylsiloxane (PDMS), poly acrylate(PA), divinyl- benzene-carboxen-polydimethylsiloxane (DVB/CAR/PDMS) and carbowax/divinylbenzene(CW/DVB). Among these SPME fiber, PDMS coating fiber showed the best results. The profile of volatile compounds of cinnamon bark at different extraction temperature and extraction time were investigated by 100mutextrm{m} PDMS fiber.
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KEYWORD
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extraction methods, cinnamon, cassia bark, aroma compounds
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