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Food Science and Human Wellness 2016, 5(1): 24-29 https://doi.org/10.1016/j.fshw.2015.11.002
Research Article | Open Access | Issue | Published: 17 November 2015

Characterization of volatiles Tribolium castaneum (H.) in flour using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS)

Show Author's Information Yonghao Niua,b,  Giles Hardyb,  Manjree Agarwalb,c,  Lei Huaa( ),  Yonglin Renb,c( )
College of Plant Protection, Northwest A&F University, Yangling, Shaanxi 712100, China
School of Veterinary and Life Sciences, Murdoch University, 90 South Street, Murdoch, WA 6150, Australia
Australia Cooperative Research Centre for National Plant Biosecurity, LPO Box 5012, Bruce, ACT 2617, Australia

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Volatile organic compounds, Gas chromatography–mass spectrometry, Flour, Tribolium castaneum (Herbst), Solid phase microextraction (SPME)
Cite this article:
Niu Y, Hardy G, Agarwal M, et al. Characterization of volatiles Tribolium castaneum (H.) in flour using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS). Food Science and Human Wellness, 2016, 5(1): 24-29. https://doi.org/10.1016/j.fshw.2015.11.002
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Abstract Full text About this article

The objective of this study was to identify volatile organic compounds (VOCs) from flour, Tribolium castaneum (Herbst) and flour infested by T. castaneum separately, to confirm the difference of healthy flour and flour infested by T. castaneum and to explore the new technique to diagnose stored flour's quality by its VOCs change. Headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS) were used to detect the VOCs of three different samples. Totally, 71 different compounds were identified in flour, T. castaneum and T. castaneum infested flour. Therefore, 27 VOCs were identified from flour alone, 32 VOCs from T. castaneum and 39 VOCs from T. castaneum infested flour. The compound 2-ethyl-2,5-cyclohexadiene-1,4-dione is only found in T. castaneum infested flour. This suggests that 2-ethyl-2,5-cyclohexadiene-1,4-dione can be a useful VOC for detecting T. castaneum in flour.


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About this article

Characterization of volatiles Tribolium castaneum (H.) in flour using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS)

Show Author's information Yonghao Niua,b, Giles Hardyb, Manjree Agarwalb,c, Lei Huaa( ), Yonglin Renb,c( )
College of Plant Protection, Northwest A&F University, Yangling, Shaanxi 712100, China
School of Veterinary and Life Sciences, Murdoch University, 90 South Street, Murdoch, WA 6150, Australia
Australia Cooperative Research Centre for National Plant Biosecurity, LPO Box 5012, Bruce, ACT 2617, Australia

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

The objective of this study was to identify volatile organic compounds (VOCs) from flour, Tribolium castaneum (Herbst) and flour infested by T. castaneum separately, to confirm the difference of healthy flour and flour infested by T. castaneum and to explore the new technique to diagnose stored flour's quality by its VOCs change. Headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS) were used to detect the VOCs of three different samples. Totally, 71 different compounds were identified in flour, T. castaneum and T. castaneum infested flour. Therefore, 27 VOCs were identified from flour alone, 32 VOCs from T. castaneum and 39 VOCs from T. castaneum infested flour. The compound 2-ethyl-2,5-cyclohexadiene-1,4-dione is only found in T. castaneum infested flour. This suggests that 2-ethyl-2,5-cyclohexadiene-1,4-dione can be a useful VOC for detecting T. castaneum in flour.

Keywords: Volatile organic compounds, Gas chromatography–mass spectrometry, Flour, Tribolium castaneum (Herbst), Solid phase microextraction (SPME)

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Publication history
Copyright
Acknowledgements

Publication history

Received: 10 September 2015
Revised: 25 October 2015
Accepted: 09 November 2015
Published: 17 November 2015
Issue date: March 2016

Copyright

© 2015 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgements

We thank the Australian Government's Cooperative Research Centre Program and the China Scholarship Council for financial support. We would also like to acknowledge the support of staff from the Postharvest Biosecurity and Food Safety Laboratory (Murdoch University) for providing technical assistance.

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