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中国精品科技期刊2020

顶空固相微萃取-气相色谱质谱分析蓝莓粗提物中的挥发性成分

陈燕, 孙晓红, 孙国伟, 任硕, 赵勇, Vivian C H Wu, 潘迎捷

陈燕, 孙晓红, 孙国伟, 任硕, 赵勇, Vivian C H Wu, 潘迎捷. 顶空固相微萃取-气相色谱质谱分析蓝莓粗提物中的挥发性成分[J]. 食品工业科技, 2013, (20): 78-81. DOI: 10.13386/j.issn1002-0306.2013.20.021
引用本文: 陈燕, 孙晓红, 孙国伟, 任硕, 赵勇, Vivian C H Wu, 潘迎捷. 顶空固相微萃取-气相色谱质谱分析蓝莓粗提物中的挥发性成分[J]. 食品工业科技, 2013, (20): 78-81. DOI: 10.13386/j.issn1002-0306.2013.20.021
CHEN Yan, SUN Xiao-hong, SUN Guo-wei, REN Shuo, ZHAO Yong, Vivian C H Wu, PAN Ying-jie. Analysis of the volatile chemical composition of blueberry (Elliott) extracts by HS-SPME-GC-MS method[J]. Science and Technology of Food Industry, 2013, (20): 78-81. DOI: 10.13386/j.issn1002-0306.2013.20.021
Citation: CHEN Yan, SUN Xiao-hong, SUN Guo-wei, REN Shuo, ZHAO Yong, Vivian C H Wu, PAN Ying-jie. Analysis of the volatile chemical composition of blueberry (Elliott) extracts by HS-SPME-GC-MS method[J]. Science and Technology of Food Industry, 2013, (20): 78-81. DOI: 10.13386/j.issn1002-0306.2013.20.021

顶空固相微萃取-气相色谱质谱分析蓝莓粗提物中的挥发性成分

基金项目: 

上海市科委部分地方院校能力建设项目(11310501100); 上海市教育委员会科研创新项目(11YZ159);

详细信息
    作者简介:

    陈燕 (1988-) , 女, 硕士研究生, 研究方向:天然产物研究与开发。;

  • 中图分类号: TS255.7;O657.71

Analysis of the volatile chemical composition of blueberry (Elliott) extracts by HS-SPME-GC-MS method

  • 摘要: 通过醇提法提取中国栽培蓝莓品种中的活性物质,采用顶空固相微萃取-气相色谱质谱法(HS-SPME-GCMS)分析了蓝莓粗提物中的挥发性成分,利用面积归一化法定量组分含量。检测出37个化学成分,鉴定了其中的33个化学成分。其中醇类化合物占24.15%,其次是烷烃类化合物,占17.05%,烯烃类化合物占13.61%,酯类化合物占11.97%,还有8.80%的苯和苯酚类化学物,醛、酸、酮类化合物分别为8.79%、8.21%与7.42%。 
    Abstract: The active substances of Chinese culture blueberry varieties (Elliott) were extracted by ethanol, and its volatile components were analyzed by Head Space Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS) . The peak area normalization method was used for quantitative analysis. 37 chemical composition were detected, and 33 chemical composition were identified. Alcohol (24.15%) , alkane (17.05%) , olefin (13.61%) , ester (11.97%) , benzene and phenol (8.80%) , aldehydes (8.79%) , acid (8.21%) and ketone (7.42%) were included in the 33 kinds of compound.
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出版历程
  • 收稿日期:  2013-04-08

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