园艺学报 ›› 2005, Vol. 32 ›› Issue (02): 301-303.

• 研究报告 • 上一篇    下一篇



  1. (1 中国农业大学食品科学与营养工程学院, 北京100083; 2 中国科学院生态研究中心, 北京100085; 3 江苏大学生物与环境工程学院, 镇江212013)
  • 收稿日期:2004-03-04 修回日期:2004-06-01 出版日期:2005-04-25 发布日期:2005-04-25

Analysis of Aroma Components of Fengshui, Dangshan and Nanguo Pear bySPME /GC /MS

Chen Jiluan1;Zhou Shan2;Yan Shijie1;Ma Yongkun3;Hu Xiaosong1   

  1. ( 1College of Food Science and Nutritional Engineering, China; Agricultural University, Beijing 100083, China; 2Research Center for Eco-environm ental Science of China Academy Science, Beijing 100085, China; 3 School of Biological and Environmental Engineering, Jiangsu Universty, Zhenjiang 212013, China)
  • Received:2004-03-04 Revised:2004-06-01 Online:2005-04-25 Published:2005-04-25

摘要: 采用SPME/GC /MS联用的方法, 对丰水梨、砀山梨、南果梨的挥发性成分进行了分析, 分别
分离出52、27、67种成分, 这3种梨共有的主要成分为乙酸乙酯、丁酸乙酯、己酸乙酯、己醛、棕榈酸异丙酯等。其它醛类等物质也有不同程度的检出。

关键词: 梨, 挥发性成分, 固相微萃取/气相色谱/质谱联用

Abstract: The volatile components of‘Fengshui’,‘ Dangshan’and ‘Nanguo’pear were analyzed by SPME (Solid Phase Microextraction) combined with GC/MS. 52, 27 and 67 components were separated from ‘Fengshui’, ‘Dangshan’and ‘Nanguo’pear. In these pears, the dominant components were Ethyl
Acetate, Butanoic acid, Ethyl ester, Hexanoic acid, Ethyl ester, Hexanal, Isopropyl palmitate. Many other componentswere also identificated.

Key words: Pear, Volatile component, SPME /GC /MS