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Position: Home > Articles > Analysis of Aromatic Constituents of Yuanhuang Pear and Whangkumbae Pear FOOD SCIENCE 2008,29 (10) 505-507

固相微萃取气质联用分析圆黄梨和黄金梨香气成分

作  者:
辛广;张博;李铁纯
单  位:
鞍山师范学院化学系
关键词:
圆黄梨;黄金梨;香气成分;固相微萃取;GC-MS
摘  要:
用固相微萃取装置(SPME)提取圆黄梨和黄金梨香气成分,用GC-MS法从中分离并确认化学成分,用峰面积归一法通过G1701BA化学工作站数据处理系统得出各化学成分在香气成分中的百分含量。结果表明,从圆黄梨中检测鉴定出7种化学成分,分别为:乙酸乙酯、乙醇、α-法呢烯、己酸乙酯、丁酸乙酯、辛酸乙酯和2-甲基-丁酸乙酯。从黄金梨中共检测鉴定出6种化学成分,分别为:乙酸乙酯、乙醇、α-法呢烯、己酸乙酯、丁酸乙酯和2-甲基-丁酸乙酯。
译  名:
Analysis of Aromatic Constituents of Yuanhuang Pear and Whangkumbae Pear
作  者:
XIN Guang,ZHANG Bo,LI Tie-chun (Department of Chemistry,Anshan Normal University,Anshan 114007,China)
关键词:
Yuanhuang pear;Whangkumbae pear;essential substance;solid phase microextraction;GC-MS
摘  要:
The essential substances from Yuanhuang pear and Whangkumbae pear were obtained by using solid phase microextraction (SPME) respectively,and their chemical components were separated and identified by GC-MS respectively. The experimental results demonstrate that the main aromatic components of Yuanhuang pear are ethyl acetate,ethanol,alpha-farnesene,hexanoic acid,ethyl ester,butanoic acid,ethyl ester,octanoic acid,ethyl ester and butanoic acid,2-methyl,ethyl ester. The aromatic main components of Whangkumbae pear are ethyl acetate,ethanol,alpha-farnesene,hexanoic acid,ethyl ester,butanoic acid,ethyl ester and butanoic acid,2-methyl,ethyl ester.

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