中国农业大学学报2011，Vol.16Issue(5)：55-59,5.
北京不同产区京白梨挥发性物质成分检测分析
Analysis of volatile components of Jingbai pear in different production areas of Beijing
摘要
Abstract
The objective of this study was to understand the natures of aromatic components of Jingbai pear,which may be benefit for improving the quality of fruits and opening the secondary metabolites. The volatile components of Jingbai pear from Fangshan,Daxing and Changping production areas were analyzed with the method of head space-solid phase microextraction and Gas Chormatography-Mass Spectrometry （GC/MS）. Fifty four compounds were identified, 31 in Jingbai pears from Fangshan,32 from Daxing,36 from Changping. All the pears contain 10 main components such as acetic acid, hexyl ester, alpha-Farnesene, Butanoic acid, hexyl ester, Butanoic acid, methyl ester, Acetic acid, butyl ester, 1-Hexanol, Ethanol, Butanoic acid, ethyl ester, Hexanoic acid, ethyl ester, Butanoic acid, 2-hexenyl ester （E）. Both the type and relative amount of aroma components were dependent on the gene and the growing condition.关键词
梨/挥发性物质/气相色谱-质谱联用（GC-MS）/香味Key words
pear/volatile components/GC-MS/fragrance分类
农业科技引用本文复制引用
马国玲,李松涛,李振茹,亓丽萍,李天忠..北京不同产区京白梨挥发性物质成分检测分析[J].中国农业大学学报,2011,16(5):55-59,5.基金项目
国家自然科学基金资助项目（30871697) （）
北京市自然科学基金资助项目（6102017) （）
