Study on Aroma Components of Six Kinds of Plum Fruits

• 作者: YANG Li YANG Lin-hua YU Hui ZHAO Fang
• 来源期刊: 中国食品科学：英文版
• 学科: 农学
• 关键词: 香气成分 李子 保持时间 实验精度 固相微萃取 GC-MS 香味成分 香气物质
• 年，卷（期）: 2012,（3）
• 页码范围: 23-26
• 页数: 4页
• 分类号: S662.3

摘要

[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma substances were separated and identified, including 40 kinds of common components.The experiments had good reproducibility by strictly controlling the desorption temperature, time and sample holding time.The obtained chromatographic peak retention time and the normalized area variation coefficient CV% values were between 0.03% -0.54% and 5.85% -18.08% by experimenting the five precision of AoLi13.The qualitative and quantitative were fully meet repeatability requirements for test samples. [Conclusion] The study provided scientific basis for the development and process of plum industry in China.