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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (2): 137-140.

所属专题： 园艺

• 农学 农业基础科学 • 上一篇    下一篇

大青皮甜石榴果皮香味组分的GC/MS分析

尹燕雷1,苑兆和1,冯立娟1,招雪晴1,程宪菊2   

  • 收稿日期:2009-11-09 修回日期:2009-11-27 出版日期:2010-01-20 发布日期:2010-01-20
  • 基金资助:

    山东省2006年科学技术发展计划项目;山东省农业科学院青年科研基金项目;国家林业局“948”项目

GC/MS Analysis of Aromatic Components in Daqingpitian Pomegranate Pericarp

  • Received:2009-11-09 Revised:2009-11-27 Online:2010-01-20 Published:2010-01-20

PDF (PC)

816

摘要：

利用带捕集肼的静态顶空和气相色谱—质谱联用技术检测了大青皮甜石榴鲜果皮的香气组分，结果表明：在石榴皮中检测出39种香气组分，石榴香气组分中以醛类和醇类为主，在石榴皮中占各自总峰面积的89.88%、4.70%；含量最高的香气成分为2-已烯醛，占总峰面积的64.15%。石榴果皮香气组分差异主要表现在C6醛和醇含量的差异上。

关键词: 蛋白质组学, 蛋白质组学, 研究技术, 进展, 烟草, 应用

Abstract:

The aromatic components and changes in daqingpitian pomegranate pericarp were analyzed by static headspace and gas chromatography-mass spectrometry(GC/MS). Results showed that thirty- nine kinds of aromatic components were detected in daqingpitian pomegranate pericarp. The main aromatic components were alcohols and aldehydes for daqingpitian pomegranate pericarp, which contents were 89.88%, 4.70% in total peak area respectively. The 2-Hexenal content was highest, which occupied 64.15% in the total peak area. The difference of aromatic component in pomegranate pericarp mainly displayd in the C6 aldehydes and alcohol contents.