Analysis of Aromatic Constituents of Actinidia arguta Sieb. et Zucc Fruit

doi:10.7506/spkx1002-6630-200904050

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4 ): 230-232.doi: 10.7506/spkx1002-6630-200904050

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Analysis of Aromatic Constituents of Actinidia arguta Sieb. et Zucc Fruit

XIN Guang1,2，ZHANG Bo1，FENG Fan2，LI Tie-chun1，LIU Chang-jiang2,*，XU Jin-guang2

1. Department of Chemistry, Anshan Normal University, Anshan 114005, China；
2. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China

Received:2008-11-27 Online:2009-02-15 Published:2010-12-29
Contact: LIU Chang-jiang

Abstract

Abstract:

The essential substance of aromatic constituents was obtained by using solid phase microextraction (SPME), and then aromatic constituents were separated and identified by GC-MS. The experimental results showed that 21 compounds of aromatic constituents from Actinidia arguta Sieb. et Zucc are identified, and the major components are 1-methyl-4-(1- methylethylidene)- cyclohexene, butanoic acid ethyl ester, ethanol, hexanoic acid ethyl ester, benzoic acid methyl ester, β-myrcene, D-limonene and β-pinene.

Key words: Actinidia arguta Sieb. et Zucc, aromatic constituents, solid phase microextraction, GC-MS

CLC Number:

TS207.3

XIN Guang1,2，ZHANG Bo1，FENG Fan2，LI Tie-chun1，LIU Chang-jiang2,*，XU Jin-guang2. Analysis of Aromatic Constituents of Actinidia arguta Sieb. et Zucc Fruit[J]. FOOD SCIENCE, 2009, 30(4 ): 230-232.

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Analysis of Aromatic Constituents of Actinidia arguta Sieb. et Zucc Fruit

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