陶晨, 王道平, 杨小生, 余跃生. 7种梨子的香气成分[J]. 云南大学学报(自然科学版), 2010, 32(4): 449-452 .
引用本文: 陶晨, 王道平, 杨小生, 余跃生. 7种梨子的香气成分[J]. 云南大学学报(自然科学版), 2010, 32(4): 449-452 .
Analysis aroma components in seven kinds of pears by SPME coupled with GC-MS[J]. Journal of Yunnan University: Natural Sciences Edition, 2010, 32(4): 449-452 .
Citation: Analysis aroma components in seven kinds of pears by SPME coupled with GC-MS[J]. Journal of Yunnan University: Natural Sciences Edition, 2010, 32(4): 449-452 .

7种梨子的香气成分

Analysis aroma components in seven kinds of pears by SPME coupled with GC-MS

  • 摘要: 研究不同种类7种梨子的香气成分.用固相微萃取和气相色-谱质谱联用仪对梨子中的香气成分进行分析测试.从7种梨子中共鉴定出14种香气化学成分.其中酯类10种,烯烃类4种.梨子香气中主要成分为酯类,次要成分为烯烃,含量较多的成分为是乙酸己酯、α-法呢烯.酯类和烯烃类香气成分可以作为梨子品质评价的指标之一.

     

    Abstract: Aroma components in seven kinds of pears were investigated.Aroma components in pear were determined and analyzed by method of solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry(GC/MS).Fourteen components including ten esters and four alkenes were identified from seven kinds of pears.Major aroma components in pear were esters,minor were alkenes acetic acid hexyl ester and alpha-farnsene were the two main constituents.It was cleared that aroma components of esters and alkenes should be a guideline for quality evaluation of pears.

     

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