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Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography–mass spectrometry

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Abstract

Several sampling techniques based on steam distillation (SD), simultaneous distillation and solvent extraction (SDE), solid-phase trapping solvent extraction (SPTE), and headspace solid-phase microextraction (HS-SPME) have been compared for the determination of Korean garlic flavor components by gas chromatography–mass spectrometry (GC–MS). Diallyl disulfide (57.88%), allyl sulfide (23.59%), and diallyl trisulfide (11.40%) were found to be the predominant flavor components of garlic samples extracted by SDE whereas these components were at levels of 89.77%, 2.43%, and 3.89% when the same sample was extracted by SD, 97.77%, 0.17%, and 0.10% by SPTE, and 97.85%, 0.01%, and 0.01% by HS-SPME using the 50/30-μm divinyl benzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber. Thermal degradation of components such as allyl methyl sulfide, dimethyl disulfide, and thiirane were observed for SDE and SD but not for SPTE or HS-SPME. HS-SPME had several advantages compared with SD, SDE, and SPTE—rapid solvent-free extraction, no apparent thermal degradation, less laborious manipulation, and less sample requirement. Five different fiber coatings were evaluated to select a suitable fiber for HS-SPME of garlic flavor components. DVB/CAR/PDMS was most efficient among the five types of fiber investigated.

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Acknowledgements

This work a part of research supported by Joint Technology Development Consortium among Industry, Academy and Research Institute of the Small and Medium Business Administration (SMBA) of Korea in 2003 (S0305110-A0150247–11001011).

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Authors and Affiliations

  1. Department of Chemistry, Seoul Women's University, 139-774, Seoul, South Korea

    Sun-Neo Lee, Sun-Neo Lee, Nam-Sun Kim, Dong-Sun Lee & Dong-Sun Lee

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  1. Sun-Neo Lee
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  2. Nam-Sun Kim
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  3. Dong-Sun Lee
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Correspondence to Dong-Sun Lee.

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Lee, SN., Kim, NS. & Lee, DS. Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography–mass spectrometry. Anal Bioanal Chem 377, 749–756 (2003). https://doi.org/10.1007/s00216-003-2163-z

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  • DOI: https://doi.org/10.1007/s00216-003-2163-z

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