现代食品科技2011，Vol.27Issue(7)：863-866,4.
三种建兰挥发性成分的比较分析
Comparatively Analysis of Floral Fragrance in 3 Varienties of Cymbidium ensifolium
刘运权 1罗玉容 1闻真珍 1王曼 1钟惠萍 1刘伟1
作者信息
- 1. 华南农业大学生命科学学院,广东省高等学校植物功能基因组与生物技术重点实验室,广东广州,510642
- 折叠
摘要
Abstract
Floral fragrance compounds of Cymbidium ensifolium spp were isolated by solid phase mieroextraetion and analyzed with HS-SPME-GC-MS. 28, 15 and 25 components were separated from Cymbidium ensifolium, Cymbidium ensifolium.var. Susin Yen (f. tiegusu and fjinsifengweisu), respectively. In these cymbidiums, the dominant components were Hexadecanoic acid, Isopropyl myristate and Tetradecanoic acid. But each aroma pattern of the cymbidiums had its own importing aromatic material. The different aroma components might account for their different aroma characteristics.关键词
建兰/香气成分/固相微萃取/GC-MSKey words
Cymbidium ensifolium/ fragrance compounds/ solid phase mieroextraetion/ GC-MS引用本文复制引用
刘运权,罗玉容,闻真珍,王曼,钟惠萍,刘伟..三种建兰挥发性成分的比较分析[J].现代食品科技,2011,27(7):863-866,4.
