基于顶空固相微萃取结合气相色谱-质谱技术分析香芋南瓜叶片的香气物质成分及特征

李俊星,钟玉娟,罗剑宁,何晓莉,龚浩,吴海滨,晏石娟,黄河勋

Detection of volatile flavor compounds in leaf of Xiangyu pumpkin using headspace solid-phase microextraction-gas chromatography-mass spectrometry

Junxing LI,Yujuan ZHONG,Jianning LUO,Xiaoli HE,Hao GONG,Haibin WU,Shijuan YAN,Hexun HUANG

图3 在不同发育阶段的香芋南瓜叶片中2-乙酰基-1-吡咯啉（2-AP）含量变化

Fig. 3 Content change of 2-acetyl-1-pyrroline (2-AP) in the leaves of different development stages of Xiangyu pumpkin