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  • Title: Determination of nerolidol in teas using headspace solid phase microextraction-gas chromatography.
    Author: Ma C, Qu Y, Zhang Y, Qiu B, Wang Y, Chen X.
    Journal: Food Chem; 2014; 152():285-90. PubMed ID: 24444938.
    Abstract:
    Nerolidol is an important volatile compound found in tea aroma, consumption of which has been associated with good health. A novel approach for the quantitative determination of nerolidol in teas has been developed using a headspace solid phase microextraction (HS-SPME) and a gas chromatography-flame ionization detector (GC-FID). The experimental parameters relating to the extraction efficiency of the HS-SPME such as fibre types, extraction temperature, extraction time, stirring rate were investigated and optimized. The study results demonstrated that combining GC-FID with HS-SPME was an efficient and flexible extraction approach for the analysis of nerolidol in teas. Using the HS-SPME-GC-FID, the linear range of the determination of nerolidol was found to be 2.7-1360 ng g(-1) and the limit of detection was 0.3 ng g(-1). The average recoveries were in the range 78.7-106% in spiked tea samples. In addition, the generation and the content change in nerolidol at different manufacturing stages were investigated. Based on the content of nerolidol in Oolong tea samples, grade judgment for the various teas was performed.
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