【摘要】 悬钩子果实的挥发性成分李维林顾姻宋长铣姚欣梅贺善安（江苏省中国科学院植物研究所，南京２１００１４）ＶｏｌａｔｉｌｅｃｏｎｓｔｉｔｕｅｎｔｓｉｎｔｈｅｆｒｕｉｔｓｏｆＲｕｂｕｓＬ．ＬｉＷｅｉＬｉｎ，ＧｕＹｉｎ，ＳｏｎｇＣｈａｎｇＸｉａｎ，ＹａｏＸ...更多还原

【Abstract】 Seventy one, nineteen and twenty eight of volatile components were identified by GC/MC, respectively in the fruits of Rubus hirsutus Thunb, R. chingii Hu and R. lambertianus Ser. Methoxy sec ethyl acetate, ethyl acetate, α pinene, β pinene, camphene, junipene, limonene, p cymene, linalool and terpineol are regarded as the important flavorous constituents which result in the characteristic smell and taste in Rubus fruits.更多还原