摘要
采用顶空固相微萃取方法对刺玫果的干、鲜果挥发性成分进行萃取,运用气相色谱-质谱法分析其挥发性成分,用面积归一法确定各组分的相对含量。从刺玫果干果中分离得到61种挥发性成分,其中乙醇含量最高(28.00%),其次为4-萜烯醇(8.17%);从刺玫果鲜果中分离得到23种挥发性成分,1-己醇含量最高(37.08%),其次为乙苯(15.20%)。
Volatile compounds in dry and fresh fruits of Rosa davurica Pall. were extracted and analyzed by head space solid phase micro-extraction and gas chromatography mass spectrometry （HS-SPME-GC-MS）. The relative contents of volatile compounds were determined using area normalization method. Totally 61 volatile compounds were identified in dry fruits of Rosa davurica Pall. The relative content of ethanol （28.00%） was the highest, followed by 4-terpineol （8.17%）. Totally 23 volatile compounds were identified in fresh fruits of Rosa davurica Pall., among which 1-heptanol （37.08%） was the most predominant followed by ethylbenzene （15.20%）. This study can provide an experimental basis for the further development and utilization of fruits of Rosa davurica Pall. as a natural resource.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第6期223-226,共4页
Food Science
基金
吉林省科技发展计划项目(20110948)
关键词
刺玫果
挥发性成分
顶空固相微萃取
分析
fruits of Rosa davurica Pall.
volatile compounds
head space solid phase micro-extraction （HS-SPME-GC- MS）
analysis
