GC-MS Analysis of Volatile Components in Chinese Cabbages

doi:10.7506/spkx1002-6630-200904028

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 145-148.doi: 10.7506/spkx1002-6630-200904028

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GC-MS Analysis of Volatile Components in Chinese Cabbages

WU Chun-yan1，HE Qi-wei2,*，SONG Ting-yu3，DENG Yong-lin4，WANG Cui-hua2，
XU Wen-ling2，MU Jin-hua2

(1. Department of Horticultural Sciences and Engineering, Shandong Agricultural University, Tai an 271018, China；
2. Institute of Vegetable, Shandong Academy of Agricultural Sciences, Jinan 250100, China；
3. State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China ；
4. Xiyou Branch Company, Denghai Seed Corporation Limited, Laizhou 261418, China)

Received:2008-01-31 Revised:2008-07-11 Online:2009-02-15 Published:2010-12-29
Contact: HE Qi-wei2,*， E-mail:hqw1215@sina.com

Abstract

Abstract:

Volatile components in 12 cultivars of Chinese cabbages were continually analyzed by head space-solid phase microextration and gas chromatography-mass spectrometry (GC-MS) for 2 years. The results showed that more than 170 compounds of 14 varieties are found in the samples, which include nitrile, esters, aldehydes, ketones, alcohols, hydrocarbons and heterocycles etc. Furthermore, there are 50 flavor compounds, and 2-cyclohexen-1-ol, 2-hexenal, 3-hexen-1-ol (Z/E), benzene (2- isothiocyanatoethyl) and benzenepropanenitrile are primarily identified as the unique characteristic components in Chinese cabbages.

Key words: Chinese cabbage, volatile components, GC-MS

CLC Number:

TS207.3

WU Chun-yan1，HE Qi-wei2,*，SONG Ting-yu3，DENG Yong-lin4，WANG Cui-hua2，. GC-MS Analysis of Volatile Components in Chinese Cabbages[J]. FOOD SCIENCE, 2009, 30(4): 145-148.

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GC-MS Analysis of Volatile Components in Chinese Cabbages

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