|Table of Contents|

Establishment of SPME-GC-MS Detection System of  Persimmon Fruit Aroma Components

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年06
Page:
29-33
Research Field:
Publishing date:

Info

Title:
Establishment of SPME-GC-MS Detection System of  Persimmon Fruit Aroma Components
Author(s):
BU Qingzhong1; GE Boxue1; CHEN Xinsheng1; LIU Xiaochun2; ZHOU Chunhua1
(1.College of Horticulture and Plant Protection,Yangzhou University,Yangzhou,Jiangsu 225009;2.Agricultural Technology Service Center of Xinjie Town,Dongtai,Jiangsu 224200)
Keywords:
persimmon; aroma; solid phase micro extraction (SPME); gas chromatography-mass spectrometry (GC-MS)
PACS:
-
DOI:
10.11937/bfyy.20172917
Abstract:
Persimmon fruit aroma was collected with solid phase micro extraction (SPME) and was detected by gas chromatography-mass spectrometry (GC-MS) with ‘Xiaofangshi’ fruit at mature stage that was used as test materials.Extraction temperature,extraction time and sample amount were selected as three factors.Orthogonal experiment analysis was carried out based on the investigations of single factor experiment.The results showed that,the optimum extraction conditions for persimmon fruit aroma were the combination of extraction temperature of 50 ℃,extraction time for 40 minutes and sample amount of 8 mL.

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Last Update: 2018-03-30