Characterisation of inorganic elements and volatile organic compounds in the dried sea cucumber Stichopus japonicus

•GC–MS and ICP-MS were used to characterise components of dried Stichopus japonicus.•VOCs were identified and concentrations of inorganic elements were determined.•The GC–MS profiles of vacuum-dried and lyophilised samples differed.•These data relate to the use of dried sea cucumber as a food source...

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Bibliographic Details
Published in:Food chemistry 2014-03, Vol.147, p.34-41
Main Authors: Lee, Hae-Won, Lim, Na-Lae, Cho, Kichul, Yang, Hye Young, Yim, Kyung June, Kim, Mi-Ju, Lee, Myunglip, Kim, Dong Hyeun, Koh, Hyoung Bum, Jung, Won-Kyo, Roh, Seong Woon, Kim, Daekyung
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Food Handling
Food toxicology
Gas Chromatography-Mass Spectrometry
GC–MS
Holothurioidea
ICP-MS
Inorganic elements
Marine
Medical sciences
Molecular Structure
Stichopus - chemistry
Stichopus japonicus
Toxicology
Volatile organic compounds
Volatile Organic Compounds - chemistry
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Summary:•GC–MS and ICP-MS were used to characterise components of dried Stichopus japonicus.•VOCs were identified and concentrations of inorganic elements were determined.•The GC–MS profiles of vacuum-dried and lyophilised samples differed.•These data relate to the use of dried sea cucumber as a food source. The sea cucumber Stichopus japonicus lives in a variety of marine habitats and is an important cultivated edible aquatic species in East Asia. In this study, S. japonicus, collected from the sea near Jeju Island of Korea, was lyophilised or vacuum-dried and then analysed by gas chromatography–mass spectrometry (GC–MS) or inductively coupled plasma mass spectrometry (ICP-MS). The GC–MS profiles of vacuum-dried and lyophilised samples differed. Based on direct injection and static headspace analysis, 37 volatile organic compounds (VOCs) were identified in vacuum-dried samples and 33 VOCs were identified in lyophilised samples. Therefore, the odour of vacuum-dried sea cucumber is thought to be due to the presence of various VOCs that are absent in lyophilised sea cucumber. According to ICP-MS analysis, the levels of 15 inorganic elements were slightly higher in lyophilised samples than in vacuum-dried samples. The results of the inorganic and organic chemical analyses provide information about the composition of dried sea cucumber.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.09.110