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当前位置: 首页 > 文章 > 刺玫果挥发性成分的顶空固相微萃取-气质联用分析 食品科学 2013,34 (6) 223-226
Position: Home > Articles > Analysis of Volatile Compounds in Rosa davurica Pall. Fruits by Head Space Solid Phase Microextraction and Gas Chromatography Mass Spectrometry FOOD SCIENCE 2013,34 (6) 223-226

刺玫果挥发性成分的顶空固相微萃取-气质联用分析

作  者：
王晓林;王建刚;钟方丽;陈帅;祝波
单  位：
吉林化工学院化学与制药工程学院
关键词：
刺玫果;挥发性成分;顶空固相微萃取;分析
摘  要：
采用顶空固相微萃取方法对刺玫果的干、鲜果挥发性成分进行萃取,运用气相色谱-质谱法分析其挥发性成分,用面积归一法确定各组分的相对含量。从刺玫果干果中分离得到61种挥发性成分,其中乙醇含量最高(28.00%),其次为4-萜烯醇(8.17%);从刺玫果鲜果中分离得到23种挥发性成分,1-己醇含量最高(37.08%),其次为乙苯(15.20%)。
译  名：
Analysis of Volatile Compounds in Rosa davurica Pall. Fruits by Head Space Solid Phase Microextraction and Gas Chromatography Mass Spectrometry
作  者：
WANG Xiao-lin,WANG Jian-gang,ZHONG Fang-li*,CHEN Shuai,ZHU Bo(School of Chemistry and Pharmaceutical Engineering,Jilin Institute of Chemical Technology,Jilin 132022,China)
关键词：
fruits of Rosa davurica Pall.;volatile compounds;head space solid phase micro-extraction(HS-SPME-GCMS);analysis
摘  要：
Volatile compounds in dry and fresh fruits of Rosa davurica Pall.were extracted and analyzed by head space solid phase micro-extraction and gas chromatography mass spectrometry(HS-SPME-GC-MS).The relative contents of volatile compounds were determined using area normalization method.Totally 61 volatile compounds were identified in dry fruits of Rosa davurica Pall.The relative content of ethanol(28.00%) was the highest,followed by 4-terpineol(8.17%).Totally 23 volatile compounds were identified in fresh fruits of Rosa davurica Pall.,among which 1-heptanol(37.08%) was the most predominant followed by ethylbenzene(15.20%).This study can provide an experimental basis for the further development and utilization of fruits of Rosa davurica Pall.as a natural resource.

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