FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (6): 223-226.doi: 10.7506/spkx1002-6630-201306050

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Analysis of Volatile Compounds in Rosa davurica Pall. Fruits by Head Space Solid Phase Microextraction and Gas Chromatography Mass Spectrometry

WANG Xiao-lin,WANG Jian-gang,ZHONG Fang-li*,CHEN Shuai,ZHU Bo   

  1. School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
  • Received:2011-12-15 Revised:2013-02-01 Online:2013-03-25 Published:2013-03-01

Abstract: Volatile compounds in dry and fresh fruits of Rosa davurica Pall. were extracted and analyzed by head space solid phase micro-extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS). The relative contents of volatile compounds were determined using area normalization method. Totally 61 volatile compounds were identified in dry fruits of Rosa davurica Pall. The relative content of ethanol (28.00%) was the highest, followed by 4-terpineol (8.17%). Totally 23 volatile compounds were identified in fresh fruits of Rosa davurica Pall., among which 1-heptanol (37.08%) was the most predominant followed by ethylbenzene (15.20%). This study can provide an experimental basis for the further development and utilization of fruits of Rosa davurica Pall. as a natural resource.

Key words: fruits of Rosa davurica Pall., volatile compounds, head space solid phase micro-extraction (HS-SPME-GCMS), analysis

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