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Analysis of Volatile Components in Fresh Hawthorn by SDE鄄GC鄄MS
GAO Tingting,摇 SUN Jiewen,摇 YANG Keyu,摇 LIU Yuping
*
,摇 SUN Baoguo
(
School of Food and Chemical Engineering / Beijing Key Laboratory of Flavor Chemistry
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: The organic volatile components in fresh hawthorn were studied using simultaneous distillation
extraction and gas chromatography鄄mass spectrometry (SDE鄄GC鄄MS) . A total of sixty鄄one volatile compo鄄
nents were identified, including 16 hydrocarbons, 16 alcohols, 10 aldehydes, 9 esters, 4 phenols, 3
ethers, 2 ketones, and 1 acid. These components were determined by MS and conformed by comparison
of the retention times of the separated constituents with those of authentic samples and by comparison of
retention indexes of separated constituents with the RIs reported in the literature. The predominant vola鄄
tile component (over 2% ) in fresh hawthorn was cis鄄3鄄hexenyl acetate (16郾 08% ), followed by furfural
(10郾 97% ), 琢鄄terpineol ( 7郾 02% ), 1, 4鄄butanediol ( 5郾 92% ), hexyl acetate ( 3郾 55% ), eugenol
(3郾 55% ), and 1鄄methyl鄄4鄄( 1鄄methylethenyl )鄄benzene ( 2郾 53% ) . From the odor characteristics of
identified components, it can be known that the ester compounds, alcohol compounds, and aldehyde
compounds were the characteristic volatile components of fresh hawthorn.
Key words
: fresh hawthorn; volatile components; simultaneous distillation extraction; gas chromatogra鄄
phy鄄mass spectrometry
(
责任编辑
:
李
摇
宁
)
72
第
33
卷 第
3
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
高婷婷等
: SDE鄄GC鄄MS
分析鲜山楂果肉中的挥发性成分
