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Headspace analyses of Gastrodia elata blume by solid-phasemicroextraction

Sang-Yeol Ahn, Hyang-Sook Choi

The volatile composition of the headspace fromGastrodia elata Blume was investigated. The volatile constituents were absorbed by a solid-phase microextraction fiber and directly transferred to aGC-MS.Volatile compositional changes ofGastrodia elata Blume prepared via different dryingmethod (hot air, freeze, and shade drying methods) were also determined.Atotal 91 volatiles constituents were confirmed in the headspace from these samples. Acidswere predominant in the headspace volatiles ofGastrodia elataBlume: fresh, 17.81%; hot air-dried, 24.45%; freeze-dried, 20.54%; and shade- dried, 39.18%. Hexadecanoic acidwas themost abundant volatile component in all samples.Dehydro carveol, tetradecenal, cinnamyl alcohol, hexadecanoic acid, and hexadecenoic acid showed the greatest percent difference of all the volatile constituents from 4 Gastrodia elata Blume samples. Tetradecenol concentration in the hot air-dried sample was significantly increased.