SPME and GC-MS Analysis of Volatile Components in Three Tai-tsai Cultivars

doi:10.7506/spkx1002-6300-201008041

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 185-188.doi: 10.7506/spkx1002-6300-201008041

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SPME and GC-MS Analysis of Volatile Components in Three Tai-tsai Cultivars

SONG Ting-yu1,2，WU Chun-yan1，HOU Xi-lin2,*，HE Qi-wei3，XU Yuan-fang4

1. College of Horticulture, Jilin Agricultural University, Changchun 130118, China ；2. State Key Laboratory of Crop Genetics and
Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China；3. Institute of Vegetable, Shandong Academy
of Agricultural Sciences, Jinan 250100, China；4. Jinan Northern Institute of Agricultural Sciences, Jinan 250100, China

Received:2009-01-04 Online:2010-04-15 Published:2010-12-29
Contact: HOU Xi-lin2 E-mail:hxl@njau.edu.cn

Abstract

Abstract:

Headspace-solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile components in three Tai-tsai cultivars including Jingyan Taicai , Nanjing Xiaoye Taicai and Huaye Taicai grown in Spring or Autumn. Totally 11 kinds of volatile compounds such as alcohols, aldehydes, nitriles, ketones, esters, etc were identified. The predominant flavor compounds in Tai-tsai were (E)-2- butenedioic acid diethyl ester, 1-butene, 4-isothiocyanato-, 2,4-hexadien-1-ol, 3-hexen-1-ol, 2,4-hexadienal,(E,E)-, 2-hexenal, 3-pentenenitrile, benzenepropanenitrile and benzene, (2-isothiocyanatoethyl)-. Cultivar and growing season both may make a great contribution to the difference in volatile composition of Tai-tsai.

Key words: Tai-tsai, volatile components, GC-MS

CLC Number:

S634.7

SONG Ting-yu1,2，WU Chun-yan1，HOU Xi-lin2,*，HE Qi-wei3，XU Yuan-fang4. SPME and GC-MS Analysis of Volatile Components in Three Tai-tsai Cultivars[J]. FOOD SCIENCE, 2010, 31(8): 185-188.

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SPME and GC-MS Analysis of Volatile Components in Three Tai-tsai Cultivars

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