| 白菜挥发性组分的气相色谱-质谱分析 |
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| 引用本文： | 吴春燕,何启伟,宋廷宇. 白菜挥发性组分的气相色谱-质谱分析[J]. 食品科学, 2012, 33(20): 252-256 |
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| 作者姓名： | 吴春燕 何启伟 宋廷宇 |
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| 作者单位： | 1.吉林农业大学园艺学院2.山东省农业科学院蔬菜研究所 |
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| 基金项目： | 吉林农业大学科研启动基金项目(201013);山东省农业良种工程项目蔬菜育种课题 |
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| 摘 要： | 利用顶空固相微萃取和气相色谱-质谱联用分析技术，对‘五月慢’、‘京冠’、‘苏州青’3个白菜品种进行风味物质成分分析，分别检测出42、41种和38种挥发性成分，主要为醛类、酮类、醇类、腈类、酯类、杂环类等化合物。其中2-己烯醛、2,4-庚二烯醛(E,E)、2,4-山梨醛(E,E)、2(5H)-5-乙基-呋喃酮、1-戊烯-3-酮、3-己烯-1-醇、2-戊烯-1-醇、苯丙腈、3-戊腈、苯乙基异硫氰酸酯是白菜的主要风味物质。
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| 关 键 词： | 白菜 风味物质 气质联用 |
| 收稿时间： | 2012-04-01 |
GC-MS Analysis of Volatile Components in Non-heading Chinese Cabbage |
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| WU Chun-yan,HE Qi-wei,SONG Ting-yu. GC-MS Analysis of Volatile Components in Non-heading Chinese Cabbage[J]. Food Science, 2012, 33(20): 252-256 |
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| Authors: | WU Chun-yan HE Qi-wei SONG Ting-yu |
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| Affiliation: | 1(1.Department of Horticultural,Jilin Agricultural University,Changchun 130118,China;2.Vegetable Institute of Shandong Academy of Agricultural Sciences,Jinan 250100,China) |
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| Abstract: | The composition of volatile compounds in non-heading Chinese cabbage was analyzed by head space-solid phase microextration and gas chromatography-mass spectrometry (GC-MS). Forty-two, forty-one and thirty-eight compounds were detected in Wuyueman, Jingguan, and Suzhouqing Chinese cabbage varieties, respectively, mainly including aldehydes, ketones, alcohols, nitrile, esters and heterocycles. Moreover, 2-hexenal, 2,4(E,E)-hexadienal, 2,4(E,E)-heptadienal, 2(5H)-furanone, 5-ethyl, 1-penten-3-one, 3-hexen-1-ol, 2-penten-1-ol, benzenepropanenitrile and benzene (2-isothiocyanatoethyl) were the major aroma components in non-heading Chinese cabbage. |
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| Keywords: | non-heading Chinese cabbage aroma components gas chromatography-mass spectrometry (GC-MS) |
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