[1]卜庆忠,葛博学,陈昕晟,等.柿果实香气成分SPME-GC-MS检测体系的建立[J].北方园艺,2018,42(06):29-33.[doi:10.11937/bfyy.20172917]
　BU Qingzhong,GE Boxue,CHEN Xinsheng,et al.Establishment of SPME-GC-MS Detection System of Persimmon Fruit Aroma Components[J].Northern Horticulture,2018,42(06):29-33.[doi:10.11937/bfyy.20172917]
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柿果实香气成分SPME-GC-MS检测体系的建立

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年06 页码: 29-33 栏目: 出版日期: 2018-03-25
Title:
Establishment of SPME-GC-MS Detection System of  Persimmon Fruit Aroma Components
作者:
卜庆忠1; 葛博学1; 陈昕晟1; 刘晓春2; 周春华1
（1.扬州大学 园艺与植物保护学院，江苏 扬州 225009；2.新街镇农业技术服务中心，江苏 东台 224200）
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)
关键词:
柿; 香气; 顶空固相微萃取; 气相色谱质谱联用仪
Keywords:
persimmon; aroma; solid phase micro extraction (SPME); gas chromatography-mass spectrometry (GC-MS)
DOI:
10.11937/bfyy.20172917
文献标志码:
A
摘要:
以柿果“小方柿”成熟期果实为试材，选取萃取温度、萃取时间与样品量3个因素，采用顶空固相微萃取（SPME）提取柿果香气成分，利用气相色谱质谱联用仪（GC-MS）检测柿果实香气成分，在分别对其进行单因素试验后，进行正交实验分析。结果表明：柿果实香气成分萃取的最佳条件为萃取温度50 ℃，萃取时间40 min，样品量8 mL。
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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备注/Memo

第一作者简介：卜庆忠（1988-），男，硕士研究生，研究方向为果实品质形成与调控。E-mail：809552558@qq.com.责任作者：周春华（1974-），男，博士，教授，博士生导师，研究方向为果实品质与生物活性物质。E-mail：chzhou@yzu.edu.cn.基金项目：国家自然科学基金资助项目（31372042）。收稿日期：2017-10-18

更新日期/Last Update: 2018-03-30