Analysis of volatile components in rice husk by GC-MS combined with automatic mass spectral deconvolution and identification system

Abstract

In order to explore the composition of volatile flavor components in rice husk, a method for identification and analysis of chemical components in rice husk was established by headspace solid phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) combined with automatic mass spectral deconvolution and identification system (AMDIS) and retention index (RI). The parameters of HS-SPME were optimized by orthogonal test. The results showed that the optimal extraction conditions were sample mass 10 g, extraction temperature 60 ℃, and time 50 min. A total of 173 volatile compounds were identified in rice husk. Among them, there were 17 alcohols (10.06%), 23 aldehydes (15.28%), 11 acids (40.26%), 6 esters (2.00%), 21 ketones (4.22%), 7 furans (1.34%), 1 furanone (0.15%), 3 pyazines (0.14%), 6 lactones (1.95%), 44 aromatic compounds (11.44%), 21 hydrocarbons (4.43%), 7 heterocyclic compounds (1.15%), 1 sulfur-containing compound (0.04%), and 5 terpenes (7.54%).

Keywords

• hs-spme|gc-ms|automatic mass spectral deconvolution and identification system|retention index|rice husk|volatile flavor components