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Updated: Apr 11, 2026
Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
[SPME-GC-MS combined with Kovat's retention index analysis for volatile components in Pistacia chinensis]
Objective:
To analyze and compare the volatile components in fruits and leaves of Pistacia chinesis.
Methods:
The volatile components were extracted from the fruits and leaves of Pistacia chinesis by solid-phrase microextration, and were analyzed and identified by gas chromatography-mass spectrometry(GC-MS) combined with Kovat's retention index. The relative content of each component was calculated by normalization method.
Results:
29 and 17 volatile components were identified from the fruits and leaves respectively, representing the relative content of 95. 30% and 96. 91% of the volatile components. 13 common components were identified in both the fruits and leaves.
Conclusion:
The volatile components in the fruits vary from that in the leaves in type and content, terpenoids are major components in the fruits and leaves of Pistacia chinesis in Shaanxi. Monoterpenes(76. 32%) are the major components of the fruits, while sesquiterpenes(65. 42%) are the major components of the leaves.
