Analysis of Aromatic Constituents of Hongwangjiang Apple by Using Solid Phase Microextraction and GC-MS

Abstract

Abstract: The essential substance from Hongwangjiang apple was obtained by using solid phase microextraction (SPME),and its chemical components were separated and identified by GC-MS.The experimental results confirmed the presence of 17 volatile components extracted by SPME. The main components are butanoic acid,2-methyl-hexyl ester (20.16%),butanoic acid,hexyl ester (14.91%),alpha.-farnesene (14.57%),acetic acid,hexyl ester (14.48%),1-butanol,2-methyl-acetate (4.8%),hexanoic acid,hexyl ester (4.34%),butyl 2-methylbutanoate (3.31%),acetic acid,butyl ester (2.44%) andbutanoic acid,butyl ester (2.42%),which accounts for 85.9 % of the total.

Key words: Hongwangjiang apple, volatile substance, solid phase microextraction, GC-MS

ZHANG Bo, XIN Guang, LI Tie-Chun. Analysis of Aromatic Constituents of Hongwangjiang Apple by Using Solid Phase Microextraction and GC-MS[J]. FOOD SCIENCE, 2008, 29(10): 520-521.

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Analysis of Aromatic Constituents of Hongwangjiang Apple by Using Solid Phase Microextraction and GC-MS

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