Abstract:
The volatile chemical components of guava fruit were analyzed by HS-SPME-GC-MS. The relative content of each component was calculated using the peak areas to determine the chemical compositions compared with computer retrieval and standard spectrogram. 71 compounds were separated from guava fruit and 38 of them were identified, which accounted for 76.55% of the volatile chemical components. Comparison of the relative contents of those volatile chemical components showed that: terpenes>aldehydes>esters>alkanes> other compounds. The main components with higher relative mass fraction were hexanal (22.91%), (-) - β- caryophyllene (15.31%), cis-3-hexenyl acetate (8.52%), (E)-2-hexenal (6.45%), α-copaene (4.56%), D-limonene (3.84%), (+) -δ-cadinene (2.11%), (+)- aromandendrene (1.93%), Z,Z,Z-1,5,9,9- tetramethyl-1,4,7,-cycloundecatriene(1.54%), (-)-caryophyllene oxide (0.95%), (4E, 6Z)-2, 6-dimethylocta-2,4,6-triene (0.89%) and so on. The present study can provide scientific evidence for the further development and utilization of the biological activity of guava fruits.
