现代食品科技2017，Vol.33Issue(11)：230-234,5.DOI:10.13982/j.mfst.1673-9078.2017.11.033
HS-SPME-GC-MS分析番石榴果实中的挥发性成分
Analysis of Volatile Chemical Components of Guava Fruit by HS-SPME-GC-MS
摘要
Abstract
The volatile chemical components of guava fruit were analyzed by HS-SPME-GC-MS.The relative content of each component was calculated using the peak areas to determine the chemical compositions compared with computer retrieval and standard spectrogram.71 compounds were separated fiom guava fruit and 38 of them were identified,which accounted for 76.55％ of the volatile chemical components.Comparison of the relative contents of those volatile chemical components showed that:terpenes＞aldehydes＞esters＞alkanes＞ other compounds.The main components with higher relative mass fraction were hexanal (22.91％),(-)-β-caryophyllene (15.31％),cis-3-hexenyl acetate (8.52％),(E)-2-hexenal (6.45％),α-copaene (4.56％),D-limonene (3.84％),(+)-δ-cadinene (2.11％),(+)-aromandendrene (1.93％),Z,Z,Z-1,5,9,9-tetramethyl-l,4,7,-cycloundecatriene(1.54％),(-)-caryophyllene oxide (0.95％),(4E,6Z)-2,6-dimethylocta-2,4,6-triene (0.89％) and so on.The present study can provide scientific evidence for the further development and utilization of the biological activity of guava fruits.关键词
番石榴果实/顶空固相微萃取(HS-SPME)/气相色谱-质谱联用(GC-MS)/挥发性成分Key words
guava fruit/headspace solid phase microextraction(HS-SPME)/gas chromatography-mass spectrometry(GC-MS)/volatile chemical components引用本文复制引用
白丽丽,戴华,孔杜林,张万科,李娟..HS-SPME-GC-MS分析番石榴果实中的挥发性成分[J].现代食品科技,2017,33(11):230-234,5.基金项目
海南省自然科学基金项目(214033) （214033）
