水晶梨中香气成分的GC-MS分析  

THE VOLATILE COMPONENTS OF ‘SHUIJINGLI’PEAR WERE ANALYZED BY GC-MS

作　　者：纵伟[1] 赵光远[1] 张文叶[1] 高双双[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品研究与开发》2006年第10期105-106,共2页Food Research and Development

基　　金：河南省科技厅科技攻关项目"郑州市食品工程技术研究中心建设"(NO.02DB06BF201)

摘　　要：采用水蒸气蒸馏法提取水晶梨的挥发性成分,利用GC-MS技术进行分析,分离并确定了37个组分,其中主要成分为十六酸、十八酸、6-十八烯、葵二酸乙酯,其相对含量分别为17.926%、11.497%、24.717%和13.604%。The volatile components from ＂Shuijingli＂ pear were extracted by steam distillation, analyzed by GC- MS. There were 37 components isolated and identified. The hexadecanoic acid, octadecanoic acid, 6-octadecenoic and decanedioic acid, bis （2-ethylhexyl） ester were chief components,the relative contents was 17.926 %, 11.497 %,24.717 % and 13.604 %, repectively.

关 键 词：水晶梨 香气成分 气相色谱-质谱法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]