摘要
【目的】检测新鲜荔枝果的挥发性成分。【方法】采用以顶空固相微萃取法(Head Space Solid-PhaseMicro-Extractions,HS-SPME)萃取新鲜荔枝果的挥发性物质,并用气相色谱质谱(Gas Chromatgraphy-MassSpectrometry,GC-MS)联用法对其进行检测。【结果】从新鲜荔枝果挥发性成分中总共检测出25种成分,主要是由倍半萜烯和烷烃类组成。占总峰面积达3%以上的有8种,占总峰面积73.85%。其中主要是反式石竹烯(Trans-caryophyllene)(23.75%)。【结论】检测出峰面积占总峰面积的1%以上的有16种化合物。
[ Objective and Method ] The volatile components of fresh litchi fruit were analyzed by head space solide- phase micro- extraction （HS- SPME} coupling gas chromatography- mass spectromstry （GC - MS）. [Result and Conclusion] Twenty- five compounds in the volatile components of fresh litchi fiuit were identified which mainly composed of sesquiterpenes and alkane composition. There were 8 compounds whose peak area reached over 3 %, amounted to 73.85 % of the total peak area. Among them, the main compound was Tlans - caryophyllene （23.75 % ）.
出处
《新疆农业科学》
CAS
CSCD
北大核心
2010年第2期237-240,共4页
Xinjiang Agricultural Sciences
基金
国家自然科学基金项目(30471169)
关键词
顶空固相微萃取
气质联用
新鲜荔枝果
挥发性成分
Head Space Solid - Phase Micro - Extractions （ HS - SPME ）
Gas Ch omatgraphy - Mass Spectrometry （ GC - MS）
fresh litchi fruit
volatile components
