不同处理方法对金丝2号枣果实芳香物质的影响  

Effect of Different Treatments on Aromatic Substances in Fruit of Ziziphus jujuba Cultivar Jinsi 2

作　　者：王淑贞[1] 王传增[1] 孙家正[1] 季静[1] 

机构地区：[1]山东省果树研究所,山东泰安271000

出　　处：《山东农业科学》2013年第5期64-67,共4页Shandong Agricultural Sciences

基　　金：山东省自然科学基金项目(Y2007D04);国家科技支撑计划项目(2008BAD92B03)

摘　　要：采用固相微萃取(SPME)气相色谱-质谱(GC/MS)联用技术进行金丝2号枣香气组分鉴定,分析比较了3种不同处理方法对分析结果的影响。结果表明,3种处理方法共鉴定出8类55种香气组分;3种处理方法的分析结果在香气种类和各组分相对含量上有明显差异。The aroma components in Jinsi 2 fruits were determined by solid phase microextraction（SPME） and gas chromatography-mass spectrometry（GC/MS）.The effects of 3 treatments on results were compared,which aimed to provide fundamental information for the study on aroma components of Jinsi 2 fruit.The results showed that 55 kinds of aroma components,categorized as 8 species,were identified by the 3 treatments.There were obvious differences among the results of 3 treatments in aroma species and relative content of each component.

关 键 词：金丝2号枣 香气组分 处理方法 

分 类 号：S665.101[农业科学—果树学]