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ACTA HORTICULTURAE SINICA ›› 2005, Vol. 32 ›› Issue (02): 301-303.

• 研究报告 • Previous Articles     Next Articles

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

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

CLC Number: