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. 2021 Sep 25;26(19):5808.
doi: 10.3390/molecules26195808.

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Rong Zhang  1 , Chaochen Tang  1 , Bingzhi Jiang  1 , Xueying Mo  1 , Zhangying Wang  1
Affiliations

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Rong Zhang et al. Molecules. .

Abstract

Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.

Keywords: GC-MS; HS-SPME; sweet potato; volatile compounds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chromatograms obtained from four different fibers (DVB/CAR/PDMS, divinylbenzene/carboxen/polydimethylsiloxane; PDMS, polydimethylsiloxane; PDMS/DVB, polydimethylsiloxane/divinylbenzene; CAR/PDMS, carboxen/polydimethylsiloxane) using the same sample and with the same optimized condition.
Figure 2
Figure 2
Peak area and number of volatiles detected in different temperature and time of incubation. Means with different lowercase letters indicate significant difference with p < 0.05.
Figure 3
Figure 3
Classes of volatile compounds in the four sweet potato cultivars (Anna, Jieshu95-16, Ayamurasaki, and Shuangzai).
Figure 4
Figure 4
Principal components analysis results of the four different cultivars of sweet potato.
Figure 5
Figure 5
Partial least squares-discriminate analysis (PLS-DA) score plot of the GC-MS data. A variables important in projection (VIP) score close to or greater than 1 of the compound was considered to be a differential volatile in the cultivars.
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