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. 2023 Sep 7;11(11):7396-7406.
doi: 10.1002/fsn3.3668. eCollection 2023 Nov.

Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija)

Jae Hoon Lee  1 , Yun-Yeol Lee  1 , Yun-Sang Choi  1 , Hae Won Jang  2
Affiliations

Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija)

Jae Hoon Lee et al. Food Sci Nutr. .

Abstract

Analyzing volatile organic compounds (VOCs) in food is crucial but challenging. Schisandra chinensis Baillon (omija) is an herbal plant with various functional health activities. Previous VOC analyses focused on S. chinensis fruit but not its leaves. Therefore, VOCs in S. chinensis fruit and leaves were analyzed using headspace stir-bar sorptive extraction (HS-SBSE)-GC-MS, and optimal conditions were established. Various factors, such as the sample preparation method, twister stir-bar type, sample amount, extraction temperature, and extraction time, expected to affect extraction were carefully optimized. Under the optimal conditions, 35 and 40 VOCs were identified in S. chinensis fruit and leaves, respectively. This HS-SBSE method is capable of rapid analysis and a low contamination rate without requiring organic solvents. These findings provide practical guidelines for HS-SBSE applications in various food matrices by providing analytical methods for VOC detection.

Keywords: Schisandra chinensis Baillon; gas chromatography–mass spectrometry; headspace stir‐bar sorptive extraction; volatile organic compound.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

FIGURE 1
FIGURE 1
Effect of the sample preparation method using headspace stir‐bar sorptive extract‐GC–MS for the extraction of volatile organic compounds in Schisandra chinensis fruit (A) and leaves (B). Values are expressed as the mean ± SD. Different letters (a–c) among samples indicate significant differences calculated via one‐way ANOVA followed by Duncan's multiple‐range test (p < .05). Normalized peak area (%) = peak area of sample/the highest peak area of sample ×100.
FIGURE 2
FIGURE 2
Effect of the twister stir bar using headspace stir‐bar sorptive extract‐GC–MS for the extraction of volatile organic compounds in Schisandra chinensis fruit (a) and leaves (b). Values are expressed as the mean ± SD. Statistical differences are indicated by *p < .05, **p < .01, and ***p < .001 (Student's t‐test) for comparisons between EG‐silicone and polydimethylsiloxane stir bars; ns: not significant. Normalized peak area (%) = peak area of sample/the highest peak area of sample ×100.
FIGURE 3
FIGURE 3
Effect of sample amount using headspace stir‐bar sorptive extract‐GC–MS for the extraction of volatile organic compounds in Schisandra chinensis fruit (A) and leaves (B). Values are expressed as the mean ± SD. Different letters (a–c) among samples indicate the significant differences calculated via one‐way analysis of variance followed by Duncan's multiple‐range test (p < .05). Normalized peak area (%) = peak area of sample/the highest peak area of sample ×100.
FIGURE 4
FIGURE 4
Effect of extraction temperature using headspace stir‐bar sorptive extract‐GC–MS for the extraction of volatile organic compounds in Schisandra chinensis fruit (A) and leaves (B). Values are expressed as the mean ± SD. Different letters (a–c) among samples indicate the significant differences calculated via one‐way analysis of variance followed by Duncan's multiple‐range test (p < .05). Normalized peak area (%) = peak area of sample/the highest peak area of sample ×100.
FIGURE 5
FIGURE 5
Effect of extraction time using headspace stir‐bar sorptive extract‐GC–MS for the extraction of volatile organic compounds in Schisandra chinensis fruit (A) and leaves (B). Values are expressed as the mean ± SD. Different letters (a–d) among samples indicate the significant differences calculated via one‐way analysis of variance followed by Duncan's multiple‐range test (p < .05). Normalized peak area (%) = peak area of sample/the highest peak area of sample ×100.
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