Steam distillation/drop-by-drop extraction with gas chromatography–mass spectrometry for fast determination of volatile components in jujube (Ziziphus jujuba Mill.) extract

摘要

BackgroundJujube extract is commonly used as a food additive and flavoring. The unique jujube aroma and the mild sweet aroma of the extract are critical factors that determine product quality and affect consumer acceptability. The aroma changes with changes in the extraction condition, which is typically dependent on the characteristics of volatile oils in the extract. Despite their importance, the volatile oils of jujube extract have received less attention compared with the soluble components. So, an appropriate qualitative and quantitative method for determination of the volatile oils is vitally important for quality control of the product.