摘要
用顶空固相微萃取方法收集仙人掌的挥发性成分。所得到的仙人掌挥发性成分用气相色谱-质谱(GC-MS)法分离并分析鉴定其成分及质量分数,共鉴定出47个化合物,主要为酸、醛、脂类和酮类物质,其中酸类物质41.99%;醛类物质20.15%;醇类物质19.92%;酯类物质4.25%;酮类物质3.43%。此外还鉴定出4种胺类物质(2.22%),1种酚类物质(0.80%),1种呋喃类物质和2种硫化物(1.46%)。
The volatile components in the fruit of Opuntia Milpa Alta. obtained by Headspace Solid-Phase Microextraction （HS-SPME） were analyzed by Gas Chromatography Mass Spectrometry （GC-MS）. A total of 47 volatile compounds were identified and quantified. Acids, aldehydes, alcohols, esters and ketone with the amount of 41.99%, 20. 15%, 19. 92%, 4.25%, and 3.43%, respectively, were the most abundant chemical classes. In addition,4 amine compounds（2. 22%）, phenols compound（0.80%）,one furan and two sulfide compounds（1.46 %）.
出处
《中国调味品》
CAS
北大核心
2007年第7期65-67,共3页
China Condiment
