食品科学2012，Vol.33Issue(20)：252-256,5.
白菜挥发性组分的气相色谱-质谱分析
GC-MS Analysis of Volatile Components in Non-heading Chinese Cabbage
摘要
Abstract
The composition of volatile compounds in non-heading Chinese cabbage was analyzed by head space-solid phase microextration and gas chromatography-mass spectrometry (GC-MS). Forty-two, forty-one and thirty-eight compounds were detected in Wuyueman, Jingguan, and Suzhouqing Chinese cabbage varieties, respectively, mainly including aldehydes, ketones, alcohols, nitrile, esters and heterocycles. Moreover, 2-hexenal, 2,4(E,E)-hexadienal, 2,4(E,E)-heptadienal, 2(5H)-furanone, 5-ethyl, 1-penten-3-one, 3-hexen-1-ol, 2-penten-1-ol, benzenepropanenitrile and benzene (2-isothiocyanatoethyl) were the major aroma components in non-heading Chinese cabbage.关键词
白菜/风味物质/气质联用Key words
non-heading Chinese cabbage/aroma components/gas chromatography-mass spectrometry (GC-MS)分类
农业科技引用本文复制引用
吴春燕,何启伟,宋廷宇..白菜挥发性组分的气相色谱-质谱分析[J].食品科学,2012,33(20):252-256,5.基金项目
吉林农业大学科研启动基金项目(201013)；山东省农业良种工程项目蔬菜育种课题 （201013）
