Volatile components of baking jujuba identified by GC-MS and pincipal component analysis

By macroporous resin adsorption and gas chromatography-mass spectrometry analysis the volatile components of the Fuping roasting jujube, preliminary identification of 5-methyl-2-furfural and other 25 kinds of volatile compounds. Different baking temperature and baking time, the amount of resin, the pump flow rate and eluent of the eight differents baking treatments were compared using principal component analysis, the results of which to established the evaluation model, identified three main principal components, cumulative contribution rate was 93.73%. Based on the model evaluate eight baking process, the best treatment conditions:150℃, 60 min of oven heating, 0.8g resin, the pump flow rate of 5m L/s, elution ether dosage was 10 m L.