福建农业学报2013，Vol.28Issue(6)：552-556,5.
10个杨梅品种果实的香气成分研究
Aromatic Compounds in Chinese Bayberries (Myrica rubra)
摘要
Abstract
Aromatics of 10 varieties of Chinese bayberry (Myrica rubra Sieb.et Zucc),including Ruansianhaibian,Fugongyihao and Dongkui,were studied.Using GC-MS,141 compounds were identified.Shenhongzhong was found to contain the most number of the aromatic components,i.e.,24,while Ruansianhaibian and Baxiandao the least,i.e.,12.Paraffins and olefins were the majority chemicals found in the 10 chinese bayberry varieties.1-caryophyllene appeared to be the characteristic component,and it was the only substance present in all 10 cultivars.The significant compositional differences among these varieties could be attributed to the varied genetic factors as well as cultivation conditions.关键词
杨梅/果实/香气成分/GC-MSKey words
Chinese bayberry/ fruit/ aromatic component/ GC-MS分类
农业科技引用本文复制引用
张泽煌,林旗华,钟秋珍..10个杨梅品种果实的香气成分研究[J].福建农业学报,2013,28(6):552-556,5.基金项目
公益性行业(农业)科研专项(201203089) （农业）
国家星火计划项目(2012GA7200023) （2012GA7200023）
福建省科技重大专项(2012NZ00021-1) （2012NZ00021-1）
福建省科技计划项目——省属公益类科研院所基本科研专项(2011R1016-7) （2011R1016-7）
