山东农业科学2012，Vol.44Issue(7)：116-120,5.
苹果香气SPME-GC/MS萃取条件优化
Optimization of Extracting Conditions for Apple Aroma by SPME-GC/MS
摘要
Abstract
The aroma components of ' Fuji' apple were analyzed using solid phase microextraction (SPME) and gas chromatography -mass spectrometry (GC/MS). The effects of fibers, extraction temperature, extraction time, desorption time on the results were discussed. The results were as follows. The optimal conditions for the aroma extraction from apple fruits were using DVB/CAR/PDMS( 50/30μm) fiber to extract for 35 minutes under 50% and then desorbed for 2 minutes at high temperature, by which, the aroma could be absorbed effectively. The reproducibility analysis showed that the variation coefficients of main aroma components were less than 10% and most about 5% , which showed good reproducibility.关键词
苹果/香气成分/SPME-GC/MS/萃取条件优化Key words
Apples/ Aroma components/ SPME～GC/MS/ Optimization of extraction conditions分类
化学化工引用本文复制引用
王传增,张艳敏,徐玉亭,董飞,宋杨,刘美艳,刘金,陈学森..苹果香气SPME-GC/MS萃取条件优化[J].山东农业科学,2012,44(7):116-120,5.基金项目
国家自然科学基金项目(31171932) （31171932）
国家重点基础研究发展计划项目(2011CB100606) （2011CB100606）
