悬钩子果实的挥发性成分  

Volatile constituents in the fruits of Rubus L.\

作　　者：李维 林顾姻 宋长铣[1] 姚欣梅[1] 贺善安[1] 

机构地区：[1]江苏省中国科学院植物研究所

出　　处：《植物资源与环境》1997年第2期56-57,60,共3页Journal of Plant Resources and Environment

基　　金：国家教委资助

摘　　要：悬钩子果实的挥发性成分李维林顾姻宋长铣姚欣梅贺善安（江苏省中国科学院植物研究所，南京２１００１４）ＶｏｌａｔｉｌｅｃｏｎｓｔｉｔｕｅｎｔｓｉｎｔｈｅｆｒｕｉｔｓｏｆＲｕｂｕｓＬ．ＬｉＷｅｉＬｉｎ，ＧｕＹｉｎ，ＳｏｎｇＣｈａｎｇＸｉａｎ，ＹａｏＸ...Seventy one, nineteen and twenty eight of volatile components were identified by GC/MC, respectively in the fruits of Rubus hirsutus Thunb, R. chingii Hu and R. lambertianus Ser. Methoxy sec ethyl acetate, ethyl acetate, α pinene, β pinene, camphene, junipene, limonene, p cymene, linalool and terpineol are regarded as the important flavorous constituents which result in the characteristic smell and taste in Rubus fruits.

关 键 词：悬钩子 挥发性成分 香味 

分 类 号：S663.202.3[农业科学—果树学]