摘要
采用溶液萃取法 ,提取“早鲜”猕猴桃果实中的香气成分 ,经气相色谱 -质谱联机分析 ,鉴定出45个香气组分 ,占总峰面积的95.9%;其相对含量 ,以棕榈酸、辛酸、油酸、3_羟基丁酸乙酯、(Z,Z)_9,12_十八二烯酸、1,2,4_三羟基_(对)_萜烷、(E)_2_己烯醛、1,2_苯二甲酸双(2_甲氧基乙基)酯、硬脂酸、2_己烯醛等为主。
Aroma components in the kiwifruit var ″ Zaoxian″ were extracted by solvent extraction. According to the analysis of gas chromatography-mass spectrometry, 45 components in the kiwifruit were identified. These constituents represent 95.9% of the total peak areas. The main aroma components with higher relative content in the kiwifruit include hexadecanoic acid, octanoic acid, oleic acid, 3 _ hydroxy _ butanoic acid ethyl ester,(Z,Z) _ 9,12 _ octadecadienoic acid, 1,2,4 _ trihydroxy _ p _ menthane, (E) _ 2 _ hexenal, 1,2 _ benzenedicarboxylic acid bis(2 _ methoxyethyl) ester, octadecanoic acid and 2 _ hexenal, etc.
出处
《分析测试学报》
CAS
CSCD
北大核心
2002年第2期58-60,共3页
Journal of Instrumental Analysis
基金
国家教育委员会博士基金资助项目 (980402)
