PMID- 23968142
OWN - NLM
STAT- MEDLINE
DCOM- 20140624
LR  - 20131125
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 61
IP  - 36
DP  - 2013 Sep 11
TI  - Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry 
      (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: 
      impact of roasting on the pyrazines in perilla seed oils.
PG  - 8514-23
LID - 10.1021/jf402487a [doi]
AB  - A new headspace (HS)-solid phase microextraction (SPME)-gas chromatography-tandem 
      quadrupole mass spectrometry (GC-MS(2)) was established for the simultaneous 
      characterization and quantitation of pyrazines in perilla seed oils. HS-SPME 
      conditions such as fiber choice, extraction temperature, and adsorption times 
      were tested. The established GC-MS(2) showed low detection limit (LOD) and high 
      specificity, recovery, and precision for analysis of pyrazines in perilla seed 
      oils. The LODs for the pyrazines were in the range of 0.07-22.22 ng/g oil. The 
      relative standard deviations (RSDs) for the intra- and interday repeated analyses 
      of pyrazines were less than 9.49 and 9.76%, respectively. The mean recoveries for 
      spiked pyrazines in perilla seed oil were in the range of 94.6-107.92%. Perilla 
      seed oils were obtained by mechanical pressing from perilla seeds roasted to 
      different degrees of roasting (mild, medium, medium dark, and dark roasting). 
      Fourteen pyrazine compounds in perilla seed oils were isolated, identified, and 
      quantitated. Among them, 2-methyl-3-propylpyrazine, tetramethylpyrazine, and 
      2,3-diethyl-5-methylpyrazine were the first identified in perilla seed oils. 
      Degree of roasting influenced greatly the composition and contents of pyrazines 
      in perilla seed oils. In light-roasted perilla seed oil, 2,5-dimethylpyrazine was 
      the most predominant pyrazine. However, in dark-roasted perilla seed oil, 
      2-methylpyrazine was the most abundant pyrazine in the oil, representing 38.3% of 
      its total pyrazine content. Dark-roasted perilla seed oil contains 16.78 times 
      higher quantity of pyrazines than light-roasted perilla seed oil. This represents 
      the first report on the quantity of pyrazines in perilla seed oils.
FAU - Kwon, Tae Young
AU  - Kwon TY
AD  - College of Food Science, Woosuk University , Samrea-Up, Wanju-Kun, Jeonbuk 
      Province 565-701, Republic of Korea.
FAU - Park, Ji Su
AU  - Park JS
FAU - Jung, Mun Yhung
AU  - Jung MY
LA  - eng
PT  - Journal Article
DEP - 20130905
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Plant Oils)
RN  - 0 (Pyrazines)
RN  - 0RBV727H71 (alpha-Linolenic Acid)
RN  - 68132-21-8 (perilla seed oil)
SB  - IM
MH  - Gas Chromatography-Mass Spectrometry/*methods
MH  - *Hot Temperature
MH  - Limit of Detection
MH  - Plant Oils/chemistry
MH  - Pyrazines/*analysis
MH  - Reproducibility of Results
MH  - Solid Phase Microextraction/*methods
MH  - Tandem Mass Spectrometry/*methods
MH  - alpha-Linolenic Acid/*chemistry
EDAT- 2013/08/24 06:00
MHDA- 2014/06/25 06:00
CRDT- 2013/08/24 06:00
PHST- 2013/08/24 06:00 [entrez]
PHST- 2013/08/24 06:00 [pubmed]
PHST- 2014/06/25 06:00 [medline]
AID - 10.1021/jf402487a [doi]
PST - ppublish
SO  - J Agric Food Chem. 2013 Sep 11;61(36):8514-23. doi: 10.1021/jf402487a. Epub 2013 
      Sep 5.