GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino

doi:10.7506/spkx1002-6300-200920061

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 285-287.doi: 10.7506/spkx1002-6300-200920061

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GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino

YANG Chun1，LI Li-li2，LIN Qin-bao3,*，LI Bo3

1. Institute of Agro-food Utilization, Shanxi Academy of Agricultural Sciences, Taiyuan 030031, China；
2. Shanxi Province Center for Aquatic Product Quality and Safety Examination, Taiyuan 030002, China；
3. Institute of Applied Chemistry, Shanxi University, Taiyuan 030006, China

Received:2009-05-26 Online:2009-10-15 Published:2010-12-29
Contact: LIN Qin-bao

Abstract

Abstract:

Simultaneous distillation extraction (SDE) followed by GC-MS analysis was employed for investigating volatile components in fruits of Malus micromalus Makino. Totally 60 compounds accounting for 97% of dichloromethane extract of fruits of Malus micromalus Makino were identified, including 17 alcohols, 17 aldehydes, 4 esters, 5 ketones, 5 alkenes and 6 alkanes, and their relative contents were quantified by area normalization method.

Key words: Malus micromalus Makino, SDE, GC-MS, volatile components

CLC Number:

TS207.3

YANG Chun1，LI Li-li2，LIN Qin-bao3,*，LI Bo3. GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino[J]. FOOD SCIENCE, 2009, 30(20 ): 285-287.

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GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino

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