摘要
以南香、诺瓦、宫内伊予柑、天草、甜橘柚5种杂柑品种果实为试验材料,通过正交试验确定HS-SPME的最佳条件:NaCl浓度为25%,萃取温度为40℃,萃取时间为40min,解吸时间3min。再通过GC/MS检测,共鉴定出芳香组分69种,其中共有香气组分18种。
Using five citrus hybrid varieties, i.e. Amacan, Nankou, Miyautiiyokan, Nova and Sweet Orange, as experimental materials, optimum conditions of HS-SPME were determined through orthogonal test, the aromatic compounds were isolated arid identified by GC/MS. The results showed that extracting at 40 ℃ for 40 min, addition of 25 % NaCl to sample, and desorption for 3 min were the optimum conditions for SPME. Sixty-nine compounds were totally identified by GC/MS. Among them, eighteen compounds existed in all samples.
出处
《食品与机械》
CSCD
北大核心
2007年第4期41-43,87,共4页
Food and Machinery
关键词
杂柑品种
香气
分析
Hybird cultivar
Citrus
Aromatic components
Analysis
