Liu Shi-yao, Bai Zhi-chuan, Li Jia-na
College of Horticulture and Landscape Architecture, Southwest University/ Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China.
Zhong Yao Cai. 2012 May;35(5):728-33.
To analyze the volatile aromatic substances in Chaenomeles speciosa fruit produced in Chongqing in order to provide the characteristic data for it's resources development and flavors chemistry research.
The volatile aromatic substances were extracted by steam distillation from Chaenomeles speciosa fresh fruit and seperated and identified by GC-MS.
106 volatile aromatic substances were seperated and identified, mainly including esters, alcohols, carboxylic acids, alkanes and alkenes, ketones, which made a great contribution to flavor of Chaenomeles speciosa fresh fruit.
This study elucidated the composition of volatile aromatic substances in Chaenomeles speciosa fruit produced in Chongqing, which could provide basic information for exploitation and utilization of it's flavor substances.
分析重庆产皱皮木瓜果实中的挥发性芳香物质，为其资源开发和风味化学研究提供特征数据。
采用水蒸气蒸馏法从皱皮木瓜鲜果中提取挥发性芳香物质，并用气相色谱 - 质谱联用仪进行分离和鉴定。
分离鉴定出106种挥发性芳香物质，主要包括酯类、醇类、羧酸类、烷烃和烯烃、酮类，这些物质对皱皮木瓜鲜果的风味有很大贡献。
本研究阐明了重庆产皱皮木瓜果实中挥发性芳香物质的组成，可为其风味物质的开发利用提供基础信息。
