Analysis of aromatic components in ＇Green No. 9＇ peach fruit by HS-SPMEGC-MS
2008
Zhai Shujia, | Han Tao | Li Liping
Chino. 采用顶空固相微萃取和气相色谱质谱联用技术（HS-SPME―GC―MS）分析‘绿化9号’桃果实的香气成分。结果表明：在‘绿化9号’桃果实中共鉴定出9类69种化合物，占总峰面积的87．22％，主要是挥发性醛类、醇类、酯类、酮类和烃类化合物。（E）-2-己烯醛、4，4′-（1-甲基乙基）二苯酚、δ-十二内酯、邻苯二甲酸-1-丁基-2-（8-甲基）壬基酯、γ-癸内酯、（Z）-乙酸-3-己烯醇酯、乙酸己酯、β-紫罗兰酮等相对含量在1％以上的成分占芳香物质总量的83．71％，是‘绿化9号’桃果实的主要香气成分。乙酸-2-甲基环戊酯、丁二酸-二（2-甲基）乙酯等在桃果实中首次报道的物质，可能是‘绿化9号’桃果实的特有香气成分。[著者文摘]
Mostrar más [+] Menos [-]Inglés. The aromatic components in ‘Green No. 9’ peach fruit were extracted by solid phase micro-extraction （SPME） and analyzed by gas chromatography-mass spectrometry（GC-MS）. Results showed that 69 aromatic components belonging to 9 categories were identified, which accounted for 87.22% of the total peak area. The major constituents were aldehydes, alcohols, esters, ketones and hydrocarbons, etc. （E）- 2-hexenal, 4,4′-（1-methylethylidene） bis-phenol, δ-dodecalactone, 1,2-benzene dicarboxylic acid, butyl 8- methylnonyl ester, 7-decalactone, （Z）-acetate-3-hexen-1-ol, acetic acid hexyl ester, β-ionone, etc. , were main aroma components. Cyclopentanol,2-rnethyl , acetate, cis-, bis（2-methylpropyl）ester, etc., might be unique aroma components of ‘Green No. 9 ’peach fruit.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences