2024年7月26日 星期五
yatay椰子果实和果汁芳香成分分析
Analysis of aromatic constituents in fruit and juice of yatay palm
2007年 第16卷 第3期 页码[76-78]    下载全文[0.3MB]  
Abstract

The aromatic constituents in fruit and juice of yatay palm (Butia yatay(Mart.) Becc.) were extracted and analyzed by HSSE-GCMS and SBSE-GC-MS techniques.139 and 150 aromatic constituents were detected,79 and 82 chemical compounds which occupied 95.231% and 92.101% of total relative content were identified in fruit and juice of yatay palm respectively.The fruit contained esters (85.718%), alcohols (3.900%), hydrocarbons (1.614%), carboxylic acids(1.350%), aldehydes (1.009%) and ketones (0.593%), and the major constituent was ethyl hexanoate (58.062%).The juice contained esters (59.831%), carboxylic acids(10.556%), alcohols (9.653%), hydrocarbons (3.078%), aldehydes (2.684%) and ketones(1.841%),the major constituent was ethyl hexanoate (31.202%), too. 

关键词yatay椰子; 芳香成分; 顶空吸附萃取; 搅拌吸附萃取; 气相色谱-质谱;
Key wordsyatay palm 〔Butia yatay Mart.)Becc.〕; aromatic constituent; HSSE; SBSE; GC-MS
作者陆占国
所在单位哈尔滨商业大学食品工程学院化学中心,黑龙江哈尔滨150076
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