顶空固相微萃取-气质联用分析黑莓的香气成分  

Analysis of the Aroma Components in Blackberry by HS-SPME-GC-MS

作　　者：边磊[1] 马永昆[1] 沈凯娇[1] 陈凡[1] 赵孝建 葛传竹 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]南京百汇食品有限公司,江苏南京211225

出　　处：《江苏农业学报》2010年第1期178-181,共4页Jiangsu Journal of Agricultural Sciences

摘　　要：采用顶空固相微萃取与气相色谱-质谱联用技术对黑莓品种宝森与赫尔成熟果实的香气成分进行分析,比较了品种间香气成分的差异。结果表明,在两个品种黑莓中分别测出37种和39种香气成分,主要是醇类、酯类、酸类、醛类、酮类等化合物,如2-庚醇、甲酸己酯、己醛、2-庚酮等。Aroma components of two mature blackberry cuhivars （ Boysen and Hull） were analyzed by HS-SPME- GC-MS method to compare the differences in aroma components. The results showed that there were 37 and 39 aroma components in two varieties respectively. They were alcohols, esters, acids, aldehydes, ketones and other compounds, such as 2- heptanol, hexyl formate, hexanal, and 2-heptanone.

关 键 词：黑莓 香气 顶空固相微萃取 气质联用 

分 类 号：S663.2[农业科学—果树学]