Headspace stir‐bar sorptive extraction combined with gas chromatography–mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija)

Abstract

AbstractAnalyzing volatile organic compounds (VOCs) in food is crucial but challenging. Schisandra chinensis Baillon (omija) is an herbal plant with various functional health activities. Previous VOC analyses focused on S. chinensis fruit but not its leaves. Therefore, VOCs in S. chinensis fruit and leaves were analyzed using headspace stir‐bar sorptive extraction (HS‐SBSE)‐GC–MS, and optimal conditions were established. Various factors, such as the sample preparation method, twister stir‐bar type, sample amount, extraction temperature, and extraction time, expected to affect extraction were carefully optimized. Under the optimal conditions, 35 and 40 VOCs were identified in S. chinensis fruit and leaves, respectively. This HS‐SBSE method is capable of rapid analysis and a low contamination rate without requiring organic solvents. These findings provide practical guidelines for HS‐SBSE applications in various food matrices by providing analytical methods for VOC detection.