山茱萸鲜果香气成分的GCMS分析.pdfVIP

37 1 ( ) Vol. 37 No. 1 2009 1 Journal of Nort hw est A F Universit y( Nat. S i. Ed. ) Jan. 2009 * GCMS 1 1, 2 1 1 胡劲光 , 刘延琳 , 宋建强 , 张 莉 ( 1 , 712100; 2 , 712100) [ ] , , , 50 , 47 , 97. 3% , 16, 6, 6 , 27. 12% , 13. 89% , 9. 11% ; 10 : 4( 2) ( )83( Z)314 [ ] ; ; ; GCM S [ ] S282. 7 1 [ ] A [ ] 167 19387( 2009) Analysis of aroma components in fruit of Cornus offi inalis Sieb. et Zucc by GCMS 1 1, 2 1 1 HU Jinguang , LIU Yanlin , SONG Jianqiang , ZHANG Li ( 1 Colleg e of Enology , N orthw est A F University , Yang ling, Shaanx i 712100, China; 2 Shaanxi Eng ineering R esearch Conter f or VitiVinic lt re, Yang ling , Shaanxi 712100, China) Abstract: Obje tive T he resear h studied aroma hara ter isti s in the fruits of Corn s of f icinalis Sieb. et Zu and expanded developing hannels of the Cornus industry. M ethod The hemi al onstitu ents of the volatile ompounds of Corn s of f icinalis Sieb. et Zu w ere extr a ted by steam distillation and analyzed by GCM S, meanw hile their relative ontents w ere determined by peak area normalization method and 2O tanol w as used to al ulate the quantity of ea h omponents.Result 50 ompounds w ere separa ted and 47 of them w ere identified and deter mined, amounting to 93. 7% of the total area of the peaks. The sear hing result indi ated that the prin ipal onstituents in the volatiles w ere 4Hy droxy Benzeneethanol, Gluta oni anhydride, Benzothiazole, M ethyl 2