Aromatic Compounds in Chinese Bayberries(Myrica rubra)

ZHANG Ze-huang; LIN Qi-hua; ZHONG Qiu-zhen

doi:10.19303/j.issn.1008-0384.2013.06.009

Volume 28 Issue 6

Jun. 2013

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ZHANG Ze-huang, LIN Qi-hua, ZHONG Qiu-zhen. Aromatic Compounds in Chinese Bayberries(Myrica rubra)[J]. Fujian Journal of Agricultural Sciences, 2013, 28(6): 552-556. doi: 10.19303/j.issn.1008-0384.2013.06.009

Citation:

ZHANG Ze-huang, LIN Qi-hua, ZHONG Qiu-zhen. Aromatic Compounds in Chinese Bayberries(Myrica rubra)[J]. Fujian Journal of Agricultural Sciences, 2013, 28(6): 552-556. doi: 10.19303/j.issn.1008-0384.2013.06.009

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Aromatic Compounds in Chinese Bayberries(Myrica rubra)

doi: 10.19303/j.issn.1008-0384.2013.06.009

Fruit Research Institute,Fujian Academy of Agricultural Science,Fuzhou,Fujian 350013,China

Received Date: 2013-04-12
Publish Date: 2013-06-18

Abstract

Abstract

Aromatics of 10varieties of Chinese bayberry(Myrica rubra Sieb.et Zucc),including Ruansianhaibian,Fugongyihao and Dongkui,were studied.Using GC-MS,141compounds were identified.Shenhongzhong was found to contain the most number of the aromatic components,i.e.,24,while Ruansianhaibian and Baxiandao the least,i.e.,12.Paraffins and olefins were the majority chemicals found in the 10chinese bayberry varieties.lcaryophyllene appeared to be the characteristic component,and it was the only substance present in all 10cultivars.The significant compositional differences among these varieties could be attributed to the varied genetic factors as well as cultivation conditions.
- Chinese bayberry,
- fruit,
- aromatic component,
- GC-MS

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References(18)

References

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