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https://www.ahs.ac.cn/images/0513-353X/images/top-banner6.jpg|#|黄瓜
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园艺学报 ›› 2002, Vol. 29 ›› Issue (6): 581-583.

• 研究报告 • 上一篇    下一篇

黄瓜香气成分的顶空固相微萃取气质联用分析

刘春香1;何启伟2;刘扬岷3
  

  1. (1 山东农业大学园艺学院, 泰安271018 ; 2 山东省农业科学院蔬菜研究所, 济南250100 ; 3 江南大学中央研究所, 无锡214036)
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2002-12-25 发布日期:2002-12-25

Head-space Solid Phase Microextraction and GC-MS Analysis of Fragrance ofCucumber

Liu Chunxiang1, He Qiwei2, and Liu Yangmin3   

  1. (1 Horticulture Department of Shandong Agricultural University , Tai’an 271018 , China ; 2 Vegetable Insitute of Shandong Agricultural Academy , Jinan 250100 , China ; 3 Central Research Institute of Jiangnan University , Wuxi 214036 , China)
  • Received:1900-01-01 Revised:1900-01-01 Online:2002-12-25 Published:2002-12-25

摘要: 在OV21701 和Supelcowax 10 毛细管色谱柱两种试验条件下采用顶空固相微萃取气质联用分析新鲜黄瓜的挥发性成分, 共分离到36 种芳香物质, 已准确鉴定的成分有29 种, 并对两种试验条件的优缺点进行评价。

关键词: 黄瓜, 香气, 固相微萃取, 色谱法

Abstract: The volatile compounds of fresh cucumber were isolated by solid phase microextraction and analyzed with GC-MS 36 kinds of compounds have been found from the two experiments in the GC profile , of them 29
compounds were identified. The advantage and disadvantage of the two experiments conditions were impersonally evaluated.

Key words: Cucumber, Volatile, Solid phase microextraction, Chromatography

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