GC-MS analysis of the volatile components in dried boxthorn (Lycium chinensis) fruit

  • Joo-Shin Kim
  • Hau Yin ChungEmail author
Food Science/Microbiology Article


Analysis of the volatile components in dried boxthorn (Lycium chinensis Miller) fruit was carried out. Extracts were prepared by simultaneous steam distillation and solvent extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry qualitatively and quantitatively. One hundred and thirty components including acids (8), alcohols (21), aldehydes (23), alkanes (10), aromatics (5), esters (15), furans (7), ketones (21), miscellaneous compounds (3), naphthalenes (2), phenols (3), pyrazines (2) and terpenes (10) were identified. Some volatile compounds found in the dried boxthorn fruit might account for its major odorous property, particularly at relatively high concentration, e g, hexadecanoic acid, (Z,Z)-9,12-octadecadienoic acid, 3-methyl butanal, 2-methyl butanal and 2-furancarboxaldehyde. However, undesirable compounds were also found in the boxthorn fruit including hexanal, 1-octen-3-ol, 3-octanol, 3-hydroxy-2-butanone, and 2,6,6-trimethyl-1,3-cyclohexadien-1-carboxaldehyde. They were likely produced by lipid or enzymatic oxidation.

Key words

boxthorn fruit gas chromatography-mass spectrometry (GC-MS) simultaneous steam distillation and extraction (SDE) volatile components 



gas chromatography-mass spectrometry


internal standard


simultaneous steam distillation and extraction


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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  1. 1.Kwangil Synthesis Plant Co. Ltd.SeoulRepublic of Korea
  2. 2.Department of Biology, Food and Nutritional Sciences ProgrammeThe Chinese University of Hong Kong, N. T.Hong Kong

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