摘要
以固相微萃取(Solid phase micro extraction,SPME)为挥发性成分富集方法,采用气相色谱-质谱(Gas chromatography-mass spectrometry,GC-MS)联用技术提取南丰蜜桔的69种挥发性成分,利用主成分分析方法分析影响挥发性成分的主要因子。结果表明,提取了6个主成分累计贡献率达到84.31%,可较好反映南丰蜜桔挥发性成分的绝大部分信息,为研究南丰蜜桔挥发性成分提供了一种新的思路。
Volatile compounds of Nanfeng mandarin were investigated by solid phase micro extraction（SPME） followed by gas chromatography-mass spectrometry（GC-MS）, 69 kinds of volatile aroma components were extracted, principal components analysis was applied to find the main factors affecting the volatile components. The PCA results showed that 6 principal components could reflect most details on Nanfeng mandarin with a cumulative contribution rate of 84.31%, most of the information of volatile components in the Nanfeng mandarin could be reflected. This provided a new idea for the study on volatile components in Nanfeng mandarin.
出处
《食品科技》
CAS
北大核心
2017年第4期280-286,共7页
Food Science and Technology
基金
国家自然科学基金项目(31560478
31160321)
关键词
南丰蜜桔
挥发性物质
主成分分析
Nanfeng mandarin
volatile compounds
principal components analysis
