摘要
采用静态顶空(SHS)和气相色谱-质谱联用技术(GC-MS)分析成熟期‘布鲁克斯’‘红宝石’大樱桃果实的香气成分,两个品种共检测出60种香气成分。从‘布鲁克斯’检测出香气成分38种,占总峰面积的59.66%,相对百分含量较高的是乙醇、乙酸己酯、1-乙基-3-甲基苯、苯乙烯、1,2,3-三甲基苯;从‘红宝石’甜樱桃中共检测出25种香气成分,占总峰面积的62.65%,相对百分含量较高的是乙醇、(E)2-己烯-1-醇、3-异丁基-6-烯-1-辛醇、乙酸己酯。
The headspace solid-phase micro-extraction coupled with capiliarygas chromatography- massspectrometry （GC-MS）was used for the detennination of volatiles in harvested ripe ＇Brookes＇ ＇ Honghaoshi＇ sweet cherry fruit （Pnmus.avium L.）.A total 60 compounds were identified from two samples, 38 compounds were identified in ＇Brookes＇, representing 59.66% of the total peak area. The main contents were Alcohol,Hexyl acetate,Styrene, 1 -ethyl -3 -methyl -Benzene, 1,2,3 -Trimethyl benzene;25 compounds were identified in ＇Hongbaoshi＇ ,repl^senting 62.65% of the total peak area;The main contents were Alcohol, （E）-2- Hexen- 1 -ol, 3-t-Butyl-oct-6-en-1-ol, Hexyl acetate.
出处
《北方果树》
2009年第6期4-5,16,共3页
Northern Fruits
基金
山东省农业良种产业化开发项目
