Data analysis of volatile compounds in green curry paste by comprehensive heartcut two-dimensional gas chromatography-mass spectrometry using retention indices for nonpolar and polar columns

Abstract

In this work, comprehensive heart cut two-dimensional chromatography hyphenated with mass spectrometry (CH/C MDGCMS) was applied for reliable identification of volatile compounds in green curry paste sample using HP-5MS (30 m length x 250 µm i.d. x 0.25 µm thickness) and DB-WAX (60 m length x 250 µm i.d. x 0.5 µm thickness) for a first non-polar column (1D) to a flam ionization detector and a second polar column (2D) to a mass spectrometer, respectively. The CH/C MDGC with 25 injection runs for total analysis time of 20.83 hr was achievedusing a Deans switch for transferring eluent from the first to second columns with cyclic 8 H/C events with 0.2 min H/C window and 5 min 2D separation for each event.

Using mass spectrum comparison with NIST17 library MS matching score of >650 and retention indices for 1D and 2D, 42 volatile compounds were identified with ten dominant compounds of tumerone (14.90%), β-cubebene (8.77%), α-ocimene (8.05%), terpinen-4-ol (5.30%), sabinene (3.21%), terpinolene (3.09%),ledol (3.07%), a-pinene (1.66%), g-terpinene (1.59%) and b-phellandrene (1.51%), respectively. In addition, total peak capacity of 5,840 was obtained withcorresponding to 245 identified compound peaks in this work.