6种李子果实香气成分的分析研究  

Study on Aroma Components of Six Kinds of Plum Fruits

作　　者：蔚慧[1] 杨林华[1] 赵芳[1] 杨力[2] 

机构地区：[1]邯郸职业技术学院,河北邯郸056001 [2]河北省邯郸市中心医院,河北邯郸056001

出　　处：《安徽农业科学》2012年第27期13601-13604,共4页Journal of Anhui Agricultural Sciences

基　　金：河北省邯郸市重点研究课题(2011-33)

摘　　要：[目的]了解李子果实香气成分。[方法]采用固相微萃取(SPME)法分别对6种李子果实的香气成分进行萃取,并用气相色谱-质谱(GC-MS)对萃取得到的香气成分进行检测、鉴定。[结果]共分离鉴定出85种香气物质,其中6种李子果实共有成分40种。严格控制样品的恒温时间、温度及解吸附的时间,因此试验中的重复性较好。对澳李13的5次精密度试验得到的色谱峰保留时间和归一化面积的变异系数分别在0.03%～0.54%和5.85%～18.08%,重复性完全可以满足供试样品的定性和定量要求。[结论]该研究可为我国李子果业发展、果品加工利用提供科学依据。[Objective] The aim was to study the aromas composition of plum fruit.[Method] The aroma components of six kinds of plum fruits were analyzed by SPME,detected and identified by GC-MS.[Result] 85 kinds of aroma substances were separated and identified,including 40 kinds of common components.The experiments had good reproducibility by strictly controlling the desorption temperature,time and sample holding time.The obtained chromatographic peak retention time and the normalized area variation coefficient CV% values were between 0.03%-0.54% and 5.85%-18.08% by experimenting the five precision of AoLi13.The qualitative and quantitative were fully meet repeatability requirements for test samples.[Conclusion] The study provided scientific basis for the development and process of plum industry in China.

关 键 词：李子 香气成分 分析研究 

分 类 号：S662.3[农业科学—果树学]