Rapid determination of antioxidant molecules in volatiles of rose tea by gas chromatography–mass spectrometry combined with DPPH reaction

  • Hao Qin
  • Bao-cai Li
  • Wei-feng Dai
  • Cheng Xiang
  • Yi Qin
  • Shi-yun Jiao
  • Mi ZhangEmail author
Original Article


Volatiles have been regarded as active substances in many foods, whose chemicals can be analyzed by GC–MS qualitatively and quantitatively. However, the activities of volatiles are often studied as a whole, and it has no an effective method to determine that which molecule is active in volatiles by far. In order to identify the antioxidant molecules in volatiles, a rapid determination method was developed by GC–FID/MS combined with DPPH radical reaction in this study. Three antioxidant molecules were identified and validated among 20 components in rose tea infusion. Their activity validation and the methodological evaluation indicated this method could be used for distinguishing antioxidant molecules in volatiles rapidly and effectively.


Antioxidant Volatile GC–MS Rose tea DPPH reaction 



The research work was financially supported by the National Natural Science Foundation of China (No. 21466018).

Compliance with ethical standards

Conflict of interest

All authors declare that they have no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Faculty of Life Science and TechnologyKunming University of Science and TechnologyKunmingChina

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