摘要
采用吹扫捕集-热脱附-气相色谱/质谱(P&T-TD-GC/MS)联用技术,研究金丝柚的果肉、果皮气味的来源和差异。结果表明,金丝柚果皮和果肉中挥发性成分分别为烯烃类97.52%和7.142%,有机酸0.03%和1.1%,酯类0.19%和17.52%,芳香族及杂环化合物0.59%和10.43%,醇类0.78%和3.98%。
The smell and the difference of the smell from the peel and pulp of gold-grapefruit were studied by purge and trap-thermal desorption-gas chromatography / mass spectrometry （P＆T-TD-GC/MS）. It was found that the strongest impact of the aroma came from alkene （97.52% and 7. 142%）, followed by organic acids（0. 03% and 1. 1%）, ester （17. 52%and 0. 19%）, aromatic and heterocyclic（0. 59% and 10.43%）, alcohol（0.78% and 3.98%） for the peel and pulp of gold-grapefruit respectively.
出处
《化学世界》
CAS
CSCD
北大核心
2010年第1期29-32,共4页
Chemical World
关键词
吸附
热脱附
金丝柚
香气
adsorption
thermal desorption
gold-grapefruit
aroma
