CAJ | 학술논문

采用吹扫捕集-热脱附-气相色谱/质谱(P&T-TD-GC/MS)联用技术,研究金丝柚的果肉、果皮气味的来源和差异.结果表明,金丝柚果皮和暴肉中挥发性成分分别为烯烃类97.52%和7.142%,有机酸0.03%和1.1%,酯类0.19%和17.52%,芳香旋及杂环化合物0.59%和10.43%,醇类0.78%和3.98%.
채용취소포집-열탈부-기상색보/질보(P&T-TD-GC/MS)련용기술,연구금사유적과육、과피기미적래원화차이.결과표명,금사유과피화폭육중휘발성성분분별위희경류97.52%화7.142%,유궤산0.03%화1.1%,지류0.19%화17.52%,방향선급잡배화합물0.59%화10.43%,순류0.78%화3.98%.
The smell and the difference of the smell from the peel and pulp of gold-gretpefruit were studied by purge and trap-thermal desorption-gas chromatography/mass spectrometry(P&T-TD-GC/MS).It was found that the strongest impact of the aroma came from alkene(97.52% and 7.142%),followed by organic acids(0.03%and 1.1%),ester(17.52%and 0.19%),aromatic and heterocyclic(0.59% and 10.43%),alcohol(0.78%and 3.98%)for the peel and pulp of gold-grapefruit respectively.