Science and Technology of Food Industry

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CN   11-1759/TS
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CHEN Yan, SUN Xiao-hong, SUN Guo-wei, REN Shuo, ZHAO Yong, Vivian C H Wu, PAN Ying-jie. Analysis of the volatile chemical composition of blueberry (Elliott) extracts by HS-SPME-GC-MS method[J]. Science and Technology of Food Industry, 2013, (20): 78-81. DOI: 10.13386/j.issn1002-0306.2013.20.021
Citation: CHEN Yan, SUN Xiao-hong, SUN Guo-wei, REN Shuo, ZHAO Yong, Vivian C H Wu, PAN Ying-jie. Analysis of the volatile chemical composition of blueberry (Elliott) extracts by HS-SPME-GC-MS method[J]. Science and Technology of Food Industry, 2013, (20): 78-81. DOI: 10.13386/j.issn1002-0306.2013.20.021
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Analysis of the volatile chemical composition of blueberry (Elliott) extracts by HS-SPME-GC-MS method

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  • The active substances of Chinese culture blueberry varieties (Elliott) were extracted by ethanol, and its volatile components were analyzed by Head Space Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS) . The peak area normalization method was used for quantitative analysis. 37 chemical composition were detected, and 33 chemical composition were identified. Alcohol (24.15%) , alkane (17.05%) , olefin (13.61%) , ester (11.97%) , benzene and phenol (8.80%) , aldehydes (8.79%) , acid (8.21%) and ketone (7.42%) were included in the 33 kinds of compound.
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