黄瓜香气成分的顶空固相微萃取气质联用分析  

Head-space Solid Phase Microextraction and GC-MS Analysis of Fragrance of Cucumber

作　　者：刘春香[1] 何启伟[2] 刘扬岷[3] 

机构地区：[1]山东农业大学园艺学院,泰安271018 [2]山东省农业科学院蔬菜研究所,济南250100 [3]江南大学中央研究所,无锡214036

出　　处：《园艺学报》2002年第6期581-583,共3页Acta Horticulturae Sinica

基　　金：山东省三零工程资助项目

摘　　要：在OV 170 1和Supelcowax 10毛细管色谱柱两种试验条件下采用顶空固相微萃取气质联用分析新鲜黄瓜的挥发性成分 ,共分离到 36种芳香物质 ,已准确鉴定的成分有 2 9种 ,并对两种试验条件的优缺点进行评价。The volatile compounds of fresh cucumber were isolated by solid phase microextraction and analyzed with GC MS 36 kinds of compounds have been found from the two experiments in the GC profile,of them 29 compounds were identified.The advantage and disadvantage of the two experiments conditions were impersonally evaluated.

关 键 词：香气成分 顶空固相微萃取气质联用分析 黄瓜 分离 鉴定 

分 类 号：S642.2[农业科学—蔬菜学]