文献类型： 外文期刊

作者： Hu Rong-suo ¹ ; Chu Zhong ¹ ; Gu Feng-lin ¹ ; Lu Min-quan ¹ ; Lu Shao-fang ¹ ; Wu Gui-ping ¹ ; Tan Le-he ¹ ;

作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Natl Ctr Important Trop Crops Engn & Technol Res, Wanning 571533, Peoples R China; Chinese Acad Trop Agr Sci, Minist Agr, Key Lab Genet Resources Use Trop Spice & Beverage, Wanning 571533, Peoples R China

关键词： Hainan coffee;Retention index;SPME-GC-MS

期刊名称：SPECTROSCOPY AND SPECTRAL ANALYSIS （ 影响因子：0.589； 五年影响因子：0.504 ）

ISSN： 1000-0593

年卷期： 2013 年 33 卷 2 期

页码：

收录情况： SCI

摘要： Chemical component of Hainan green coffee beans was analyzed with solid phase microextraction-gas chromatography-mass spectrometry, and the discrepancy between two green coffee beans was differentiated through the spectrum database retrieval and retention index of compound characterization. The experimental results show that: the chemical composition of Wanning coffee beans and Chengmai coffee beans is basically the same. The quantity of analyzed compound in Warming area coffee is 91, and in Chengmai area coffee is 106, the quantity of the same compound is 66, and the percent of the same component is 75.52%. The same compounds accounted for 89.86% of the total content of Warning area coffee, and accounted for 85.70% of the total content of Chengmai area coffee.