Chemical Constituents and Aroma Components Analysis of Chaenomeles New Strains
:Chaenomeles is one of the important germplasm for medicine, food and landscaping, Shanghai Botanical Garden started a breeding program among Chaenomeles X superha and Chaenomeles speciosa from 1990s) a series of new strains which are suitable for food industry, flavor or medicine had been selected. In this paper, knowledge of vitamin C, phenolic compounds and aroma components in fruits of Chaenomeles new strains were studied by UV Spectrophotometry , Folin-phenol method, SPME and GC-MS separately, vitamin C and phenolic compounds of 11 strains were 25. 27~168. 69 mg · 100 mL-1 and 185. 49~346. 03 mg · 100 mL-1 respectively. New strain of 23-0183 had the highest content of vitamin C, while the strain 4-067 had the highest content of phenolic compounds. This is of great interest for its applications in food industry as acidifying agent with antioxidant properties. Twenty five main volatiles were identified from the fruit of the strain 4-067 with strong fragrance. The main components were as follows- propyl octano-ate; 1-butanol 2-methyl- acetate, hexanoic acid propyl ester, cis-3-hexenyl isobutyrate, hexanoic acid butyl ester, (Z)- 3-hexen-l-ol acetate, hexyl 2-methylbutanoate, butyl caprylate, isopentyl hexanoate, iso bu-tylcaprylate, alpha.-ionone, hexanoic acid hexyl ester, Z-3-hexenyl 2-methylbutanoate, hexyl 2-methylbutanoate and ethyl E-4-decenoate.
国家科技期刊平台
NSTL
万方数据
维普
