Study On The Method Of Thermal Desorption Using To Analyze Volatile Flavor Organic Compounds Of Rose And Frankincense

Thermal Desorption (TD), a method of adsorption and desorption, which extractedcomponents to be measured in solid and liquid directly by means of inert gases. TD was highsensitivity, good reproducibility and wide applicability. It can be used with GasChromatography (GC) perfectly for the cold hydrazine and heating technology. It has been thenew darling in the field of aromatic analysis in the twenty-first century. The volatile organiccompounds (VOCs) of plants were collected and injected by TD. The VOCs of ChineseKuShui rose, Arab white rose, Bulgarian pink rose, Bulgarian white rose and frankincensewere collected and analyzed by TD and Gas Chromatography-Mass Spectrometry (GC-MS).At the same time, Taking the cut rose as raw materials, the important parameters of adsorptionand desorption of TD were optimized. The main findings were as follows:1. The optimal parameters determined by cut rose were as follows: the time of adsorptionwas2hours, the temperature of desorption was260℃, the time of desorption was7minutes,the secondary temperature of desorption was180℃, the secondary time of desorption was5minutes and the temperature of cold hydrazine was-30℃. The Relative Standard Deviation(RSD) of the16kinds of predominant compounds in three parallel cut rose samples werebetween1.74%and9.73%, the average was5.11%. It showed that the method had goodreproducibility.2. Alcohols, terpenes and esters were the most important aroma constituents in rose.26kinds of aroma components were determined from4cultivars of roses. There were significantdifferences between Chinese and foreign roses. Citronellor was the most important aromaconstituents of Chinese Kushui rose, the normalized peak area was31.4%. There were2kindsof unique components, citronellar and2-undecanone, respectively. Citronellor and nerol werethe most important aroma constituents of Arab white rose, the normalized peak areas were15.1%and13.4%, respectively. The unique component was anisole. Although the samecultivars of Bulgarian roses, the aroma constituents were different because of the differentcolor. But pheneyl ethyl alcohol had a high content in both Bulgarian pink rose and whiterose.The normalized peak areas were21.4%and46.6%, respectively.3. Terpenes, alcohols and esters were the most important aroma constituents infrankincense.20kinds of aroma components were determined from fresh and cookedfrankincense. There were some differences between fresh and cooked frankincense. Terpenesincluded α-phellandrene and α-pinene et al. The normalized peak areas in fresh and cookedfrankincense were2.1%and5.3%.Terpene alcohols included linalool and terpineol et al. Thenormalized peak areas in fresh and cooked frankincense were2.6%and3.6%. Alcohols included1-octanol and1-dodecanol et al. The normalized peak areas in fresh and cookedfrankincense were19.5%and9.7%. Esters included n-octylacetate and bornyl acetate et al.The normalized peak areas in fresh and cooked frankincense were57.1%and54.9%,respectively.In summary, TD got reliable analytical results when used to analyze VOCs of rose andfrankincense. It provided a reference for similar plants aroma analysis and expended the useof GC and GC-MS greatly.