GC-MS法分析李子提取物中挥发性成分

Zhen-shan DONG,Xin-min ZHANG,Huai-yuan NONG,Jing-jing WU,Shan-song HANG

China Food Additives（2020）

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Abstract

采用涡旋震荡的方式对梨子提取物进行萃取,利用GC-MS技术对其挥发性成分进行分析鉴定,共鉴定出24种成分,其主要挥发性成分为亚油酸乙酯(17.46％)、亚麻酸乙酯(17.11％)、棕榈酸乙酯(16.21％)、5-羟甲基糠醛(9.81％)、苹果酸二乙酯(7.48％)、2-甲基-2-戊烯酸(5.14％)、乳酸乙酯(4.39％)等,这些成分占总挥发性成分的77.60％.

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