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Article(id=1240709663650542121, tenantId=1146029695717560320, journalId=1205117023404326918, issueId=1240709662501294254, articleNumber=null, orderNo=null, doi=10.16155/j.0254-1793.2024-0238, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1713110400000, receivedDateStr=2024-04-15, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1773737835085, onlineDateStr=2026-03-17, pubDate=1743350400000, pubDateStr=2025-03-31, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1773737835085, onlineIssueDateStr=2026-03-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1773737835085, creator=13701087609, updateTime=1773737835085, updator=13701087609, issue=Issue{id=1240709662501294254, tenantId=1146029695717560320, journalId=1205117023404326918, year='2025', volume='45', issue='3', pageStart='361', pageEnd='542', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1773737834810, creator=13701087609, updateTime=1773737909503, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1240709975845163177, tenantId=1146029695717560320, journalId=1205117023404326918, issueId=1240709662501294254, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1240709975845163178, tenantId=1146029695717560320, journalId=1205117023404326918, issueId=1240709662501294254, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=417, endPage=425, ext={EN=ArticleExt(id=1240709663906394667, articleId=1240709663650542121, tenantId=1146029695717560320, journalId=1205117023404326918, language=EN, title=Variation trend and evaluation of volatile components in hawthorn fruit at different growth stages, columnId=1206272756333736276, journalTitle=Chinese Journal of Pharmaceutical Analysis, columnName=Ingredient Analysis, runingTitle=null, highlight=null, articleAbstract=

Objective: To explore the growth trend of volatile components in hawthorn fruit at different growth stages. Methods: The volatile components in hawthorn fruits at different growth stages were quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry (GC-MS), and their dynamic changes were investigated and statistically analyzed. The chromatographic column used was HP-5 (30 m×0.32 mm, 0.25 μm),while the column temperature was programmed (initial temperature 60 ℃, increased to 250 ℃ at a rate of 10 ℃ · min-1,maintained for 33 min), and the inlet temperature was 280 ℃. The ion source was an electron bombardment source(EI), with an ion source temperature of 230 ℃. Results: A total of 57 representative volatile components were detected,of which 16 components disappeared in the later stage of growth, and 12 components were not present in the early stage of growth. The content of 11-decyl-tetracosane was the highest and gradually increased, and the content of hexadecyl acrylate gradually decreased. Conclusion: The investigation of the dynamic changes of volatile components in hawthorn fruit during the growth period provides a reference for further rational development and utilization of hawthorn fruit.

, correspAuthors=Yu-chun WANG, Cun-man LI, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Tian-yi LIU, Yu-chun WANG, Cun-man LI, Jie REN), CN=ArticleExt(id=1240709665273737803, articleId=1240709663650542121, tenantId=1146029695717560320, journalId=1205117023404326918, language=CN, title=山楂果实生长期挥发性成分变化趋势及评价, columnId=1206272756476342615, journalTitle=药物分析杂志, columnName=成分分析, runingTitle=null, highlight=null, articleAbstract=

目的：探究生长时期山楂果实中挥发性成分的生长变化趋势。方法：采用气相色谱-质谱联用法（GC-MS）对不同生长阶段山楂果实中的挥发性成分进行定量定性分析，考察其动态变化并进行统计分析。色谱柱为HP-5（30 m × 0.32 mm，0.25 μm），柱温为程序升温（初温60 ℃，以10 ℃ · min-1的速率升温至250 ℃，保持33 min），进样口温度为280 ℃。离子源为电子轰击源（EI），离子源温度为230 ℃。结果：果实中共测出57个代表性挥发性成分，其中16个成分在生长前期存在，后期消失；有12个成分在生长前期不存在。11-癸基-二十四烷含量最高且逐渐升高，丙烯酸十六酯含量逐渐降低。结论：本文对山楂成分在生长期的动态变化的考察，为进一步合理开发和利用山楂果实提供参考。

, correspAuthors=王玉春, 李存满, authorNote=null, correspAuthorsNote=
*李存满　Tel：（0311）81669045；E-mail：;
王玉春　Tel：（0311）81669049；E-mail：
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Tel：17303199798；E-mail：

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Tel：17303199798；E-mail：

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Volatile components in hawthorn fruit

, figureFileSmall=null, figureFileBig=null, tableContent=
类别
（types）		保留时间
（retention time）/min		挥发性成分
（volatile component）		分子式
（molecular formula）		编号
（number）
有机酸
（organic acids）		5.0354a，7b-dihydroxy-3-（hydroxymethyl）-1，1，6，8-tetramethyl-9a-（（2-methylpropanoyl）oxy）-5-oxo-1a，1b，4，4a，5，7a，7b，8，9，9a-decahydro-1h-cyclopropa[3，4]benzo[1，2-e]azulen-9-yl 2-methylbutanoate.ac derivativeC31H44O9S1
5.822油酸（oleic acid）C18H34O2S2
15.820油酸，3-（十八烷氧基）丙酯（oleic acid，3-（octadecyloxy）propyl ester）C39H76O3S3
26.455acetic acid，10，13-dimethyl-2-oxo-2，3，4，7，8，9，10，11，12，13，14，15，16，17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl esterC21H30O3S4
烯烃
（alkenes）		5.3222-亚丙烯基环丁烯（2-propenylidene-cyclobutene）C7H8X1
11.0557-十四碳烯（7-tetradecene）C14H28X2
19.54417-正戊二烯（17-pentatriacontene）C35H70X3
3.1445-（1-甲基亚乙基）-1，3-环戊二烯（5-（1-methylethylidene）-1，3-cyclopentadiene）C8H10X4
3.2171-乙烯基-3-亚甲基-环戊烯（1-vinyl-3-methylidenecyclopentene）C8H10X5
3.8117，7-二甲基-1，3，5-环庚三烯（7，7-dimethyl-1，3，5-cycloheptatriene）C9H12X6
烷烃
（alkanes）		11.2931，1-二（十二烷氧基）-十六烷（1，1-bis（dodecyloxy）-hexadecane）C40H82O2W1
12.570十九烷（nonadecane）C19H40W2
16.8039-己基十七烷（9-hexyl-heptadecane）C23H48W3
18.649十八烷（octadecane）C26H54W4
20.5743-乙基-5-（2-乙基丁基）十八烷（3-ethyl-5-（2-ethylbutyl）-octadecane）C44H90W5
23.35011-（1-乙基丙基）-二十一烷（11-（1-ethylpropyl）-heneicosane）C26H54W6
烷烃
（alkanes）		25.300正三十一烷（hentriacontane）C31H64W7
11.3531，3-双（十八烷氧基）丙烷（octadecane，1，1'-[1，3-propanediylbis（oxy）]bis）C39H80O2W8
30.98911-癸基-二十四烷（11-decyl-tetracosane）C34H70W9
醇类
（alcohols）		6.4053，3-亚乙二氧基-4，4-二甲基-雄甾烷-17，19-二醇（3，3-ethylenedioxy-4，4-dimethyl-androstane-17，19-diol）C23H38O4C1
10.1122-甲基-1-十六烷醇（2-methyl-1-hexadecanol）C17H36OC2
14.8962-（十八氧基）乙醇（2-（octadecyloxy）-ethanol）C20H42O2C3
28.6922，2，4-三甲基-3-（3，8，12，16-四甲基-3，7，11，15-十四烯基十七烷）-环己醇（2，2，4-trimethyl-3-（3，8，12，16-tetramethyl-heptadeca-3，7，11，15-tetraenyl）-cyclohexanol）C30H52OC4
23.989（Z）-2-（9-十八碳烯氧基）乙醇（（Z）-2-（9-octadecenyloxy）-ethanol）C20H40O2C5
32.6052，6，10，15，19，23-六甲基-10，11-二十四碳-2，6，14，18，22-五烯-10，11-二醇（tetracosa-2，6，14，18，22-pentaene-10，11-diol，2，6，10，15，19，23-hexamethyl-）C30H52O2C6
32.344羽扇豆醇（lupeol）C30H50OC7
酯类
（esters）		9.021异胆酸乙酯（ethyl iso-allocholate）C26H44O5Z1
12.2485-（7-异丙基-10-甲基-1，5-二硫杂螺[5.5]十一烷基-2-）-戊酸甲酯（5-（7-isopropyl-10-methyl-1，5-dithia-spiro[5.5]undec-2-yl）-pentanoic acid，methyl ester）C21H36O5Si2Z2
13.640丙烯酸十六酯（hexadecyl acrylate）C19H36O2Z3
16.5271，2-苯二甲酸丁辛酯（1，2-benzenedicarboxylic acid，butyl octyl ester）C20H30O4Z4
16.9823，5-二（1，1-二甲基乙基）-4-羟基苯丙酸丁酯（3，5-bis（1，1-dimethylethyl）-4-hydroxy-，ethyl ester benzenepropanoic acid）C19H30O3Z5
15.5891，2-苯二甲酸，2-乙基己基丁酯（1，2-benzenedicarboxylic acid，butyl 2-ethylhexyl ester）C20H30O4Z6
17.744碳酸二十烷基乙烯基酯（eicosyl vinyl ester carbonic acid）C23H44O3Z7
3.361蓖麻油酸丁酯（n-butyl ricinoleate）C22H42O3Z8
3.402（Z，Z）-9-十六碳烯酸（Z）-9-十八碳烯酯（（Z，Z）-9-hexadecenoic acid，9-octadecenyl ester）C34H64O2Z9
14.2091，2-丙二醇，3-（十六烷氧基）-二乙酸酯（1，2-propyleneglycol 3-（hexadecyloxy）diacetate）C20H30O5Z10
酚类
（phenols）		11.5572，4-二叔丁基苯酚（2，4-di-tert-butylphenol）C14H22OF1
14.570苯酚，2，6-bis（1，1-二甲基乙基）-4-乙基-（phenol，2，6-bis（1，1-dimethylethyl）-4-ethyl-）C16H26OF2
20.967苯酚，2，2'-亚甲基双[6-（1，1-二甲基乙基）-4-甲基（phenol，2，2'-methylenebis[6-（1，1-dimethylethyl）-4-methyl-）C23H32O2F3
9.3734-烯丙基苯酚（4-（2-propenyl）-phenol）C9H10OF4
醛类
（aldehyde）		11.647naphtho[1，2-b]furan-9-carboxaldehyde，dodecahydro-4，6-dihydroxy-5a-methyl-3-methylene-2-oxo-，2tmsC21H36O5Si2Q1
20.2232-[4-methyl-6-（2，6，6-trimethylcyclohex-1-enyl）hexa-1，3，5-trienyl]cyclohex-1-en-1-carboxaldehydeC23H32OQ2
10.024（Z）-3-苯基丙烯醛（（Z）-3-phenylacrylaldehyde）C9H8OQ3
酮类
（ketones）		14.785 Z-5-甲基-6-烯-11-酮（Z-5-methyl-6-heneicosen-11-one）C22H42OT1
16.1377，9-二叔丁基-1-氧杂螺环-（4、5）癸-6，9-二烯-2，8-二酮（7，9-di-tert-butyl-1-oxaspiro（4，5）deca-6，9-diene-2，8-dione）C17H24O3T2
27.811β-白檀酮（β-amyrone）C30H48OT3
17.1281-（5，6，7，8-四氢-2，8，8-三甲基-4H-环庚[b]呋喃-5-基）-乙酮（1-（5，6，7，8-tetrahydro-2，8，8-trimethyl-4H-cyclohepta[b]furan-5-yl）-ethanone）C14H20O2T4
炔烃
（alkynes）		3.4722，4-辛二炔（2，4-octadiene）C8H10QUE1
其他
（others）		14.0981，7-二异丙基萘（1，7-di-iso-propylnaphthalene）C16H20QT1
29.498大青素（clerodin）C24H34O7QT2
16.40910aH-2，12a-methano-1H，4H-cyclopropa[5，6][1，3]dioxolo[2'，3']cyclopenta[1'，2':9，10] cyclodeca[1，2-d][1，3]dioxin-15-ol，1a，2，7a，13，14，14a-hexahydro-1，1，6，6，9，9，11，13-octamethyl-，[1aR-（1aα，2α，7aα，7bs*，10aα，12aα，13α，14aα，15R*）]-C26H38O5QT3
19.154 N-苯基-1-萘胺（N-phenyl-1-naphthalenamine）C16H13NQT4
21.8124a，7b-dihydroxy-3-（hydroxymethyl）-1，1，6，8-tetramethyl-9a-（（2-methylpropanoyl）oxy）-5-oxo-1a，1b，4，4a，5，7a，7b，8，9，9a-decahydro-1h-cyclopropa[3，4]benzo[1，2-e]azulen-9-yl 2-methylbutanoateC29H42O8QT5
32.198桦木脑（betulin）C30H50O2QT6
28.923过氧化麦角甾醇me衍生物（ergosterol peroxide me derivative）C29H46O3QT7
13.7039-（acetyloxy）-4a，7b-dihydroxy-3-（hydroxymethyl）-1，1，6，8-tetramethyl-5-oxo-1，1a，1b，4，4a，5，7a，7b，8，9-decahydro-9ah-cyclopropa[3，4]benzo[1，2-e]azulen-9a-yl 2-methylbutanoate，acetateC29H40O9QT8
17.192异乌药内酯（isolinderenolide）C21H30O6QT9
), ArticleFig(id=1240722370512614170, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240709663650542121, language=CN, label=表1, caption=

山楂果实中挥发性成分

, figureFileSmall=null, figureFileBig=null, tableContent=
类别
（types）		保留时间
（retention time）/min		挥发性成分
（volatile component）		分子式
（molecular formula）		编号
（number）
有机酸
（organic acids）		5.0354a，7b-dihydroxy-3-（hydroxymethyl）-1，1，6，8-tetramethyl-9a-（（2-methylpropanoyl）oxy）-5-oxo-1a，1b，4，4a，5，7a，7b，8，9，9a-decahydro-1h-cyclopropa[3，4]benzo[1，2-e]azulen-9-yl 2-methylbutanoate.ac derivativeC31H44O9S1
5.822油酸（oleic acid）C18H34O2S2
15.820油酸，3-（十八烷氧基）丙酯（oleic acid，3-（octadecyloxy）propyl ester）C39H76O3S3
26.455acetic acid，10，13-dimethyl-2-oxo-2，3，4，7，8，9，10，11，12，13，14，15，16，17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl esterC21H30O3S4
烯烃
（alkenes）		5.3222-亚丙烯基环丁烯（2-propenylidene-cyclobutene）C7H8X1
11.0557-十四碳烯（7-tetradecene）C14H28X2
19.54417-正戊二烯（17-pentatriacontene）C35H70X3
3.1445-（1-甲基亚乙基）-1，3-环戊二烯（5-（1-methylethylidene）-1，3-cyclopentadiene）C8H10X4
3.2171-乙烯基-3-亚甲基-环戊烯（1-vinyl-3-methylidenecyclopentene）C8H10X5
3.8117，7-二甲基-1，3，5-环庚三烯（7，7-dimethyl-1，3，5-cycloheptatriene）C9H12X6
烷烃
（alkanes）		11.2931，1-二（十二烷氧基）-十六烷（1，1-bis（dodecyloxy）-hexadecane）C40H82O2W1
12.570十九烷（nonadecane）C19H40W2
16.8039-己基十七烷（9-hexyl-heptadecane）C23H48W3
18.649十八烷（octadecane）C26H54W4
20.5743-乙基-5-（2-乙基丁基）十八烷（3-ethyl-5-（2-ethylbutyl）-octadecane）C44H90W5
23.35011-（1-乙基丙基）-二十一烷（11-（1-ethylpropyl）-heneicosane）C26H54W6
烷烃
（alkanes）		25.300正三十一烷（hentriacontane）C31H64W7
11.3531，3-双（十八烷氧基）丙烷（octadecane，1，1'-[1，3-propanediylbis（oxy）]bis）C39H80O2W8
30.98911-癸基-二十四烷（11-decyl-tetracosane）C34H70W9
醇类
（alcohols）		6.4053，3-亚乙二氧基-4，4-二甲基-雄甾烷-17，19-二醇（3，3-ethylenedioxy-4，4-dimethyl-androstane-17，19-diol）C23H38O4C1
10.1122-甲基-1-十六烷醇（2-methyl-1-hexadecanol）C17H36OC2
14.8962-（十八氧基）乙醇（2-（octadecyloxy）-ethanol）C20H42O2C3
28.6922，2，4-三甲基-3-（3，8，12，16-四甲基-3，7，11，15-十四烯基十七烷）-环己醇（2，2，4-trimethyl-3-（3，8，12，16-tetramethyl-heptadeca-3，7，11，15-tetraenyl）-cyclohexanol）C30H52OC4
23.989（Z）-2-（9-十八碳烯氧基）乙醇（（Z）-2-（9-octadecenyloxy）-ethanol）C20H40O2C5
32.6052，6，10，15，19，23-六甲基-10，11-二十四碳-2，6，14，18，22-五烯-10，11-二醇（tetracosa-2，6，14，18，22-pentaene-10，11-diol，2，6，10，15，19，23-hexamethyl-）C30H52O2C6
32.344羽扇豆醇（lupeol）C30H50OC7
酯类
（esters）		9.021异胆酸乙酯（ethyl iso-allocholate）C26H44O5Z1
12.2485-（7-异丙基-10-甲基-1，5-二硫杂螺[5.5]十一烷基-2-）-戊酸甲酯（5-（7-isopropyl-10-methyl-1，5-dithia-spiro[5.5]undec-2-yl）-pentanoic acid，methyl ester）C21H36O5Si2Z2
13.640丙烯酸十六酯（hexadecyl acrylate）C19H36O2Z3
16.5271，2-苯二甲酸丁辛酯（1，2-benzenedicarboxylic acid，butyl octyl ester）C20H30O4Z4
16.9823，5-二（1，1-二甲基乙基）-4-羟基苯丙酸丁酯（3，5-bis（1，1-dimethylethyl）-4-hydroxy-，ethyl ester benzenepropanoic acid）C19H30O3Z5
15.5891，2-苯二甲酸，2-乙基己基丁酯（1，2-benzenedicarboxylic acid，butyl 2-ethylhexyl ester）C20H30O4Z6
17.744碳酸二十烷基乙烯基酯（eicosyl vinyl ester carbonic acid）C23H44O3Z7
3.361蓖麻油酸丁酯（n-butyl ricinoleate）C22H42O3Z8
3.402（Z，Z）-9-十六碳烯酸（Z）-9-十八碳烯酯（（Z，Z）-9-hexadecenoic acid，9-octadecenyl ester）C34H64O2Z9
14.2091，2-丙二醇，3-（十六烷氧基）-二乙酸酯（1，2-propyleneglycol 3-（hexadecyloxy）diacetate）C20H30O5Z10
酚类
（phenols）		11.5572，4-二叔丁基苯酚（2，4-di-tert-butylphenol）C14H22OF1
14.570苯酚，2，6-bis（1，1-二甲基乙基）-4-乙基-（phenol，2，6-bis（1，1-dimethylethyl）-4-ethyl-）C16H26OF2
20.967苯酚，2，2'-亚甲基双[6-（1，1-二甲基乙基）-4-甲基（phenol，2，2'-methylenebis[6-（1，1-dimethylethyl）-4-methyl-）C23H32O2F3
9.3734-烯丙基苯酚（4-（2-propenyl）-phenol）C9H10OF4
醛类
（aldehyde）		11.647naphtho[1，2-b]furan-9-carboxaldehyde，dodecahydro-4，6-dihydroxy-5a-methyl-3-methylene-2-oxo-，2tmsC21H36O5Si2Q1
20.2232-[4-methyl-6-（2，6，6-trimethylcyclohex-1-enyl）hexa-1，3，5-trienyl]cyclohex-1-en-1-carboxaldehydeC23H32OQ2
10.024（Z）-3-苯基丙烯醛（（Z）-3-phenylacrylaldehyde）C9H8OQ3
酮类
（ketones）		14.785 Z-5-甲基-6-烯-11-酮（Z-5-methyl-6-heneicosen-11-one）C22H42OT1
16.1377，9-二叔丁基-1-氧杂螺环-（4、5）癸-6，9-二烯-2，8-二酮（7，9-di-tert-butyl-1-oxaspiro（4，5）deca-6，9-diene-2，8-dione）C17H24O3T2
27.811β-白檀酮（β-amyrone）C30H48OT3
17.1281-（5，6，7，8-四氢-2，8，8-三甲基-4H-环庚[b]呋喃-5-基）-乙酮（1-（5，6，7，8-tetrahydro-2，8，8-trimethyl-4H-cyclohepta[b]furan-5-yl）-ethanone）C14H20O2T4
炔烃
（alkynes）		3.4722，4-辛二炔（2，4-octadiene）C8H10QUE1
其他
（others）		14.0981，7-二异丙基萘（1，7-di-iso-propylnaphthalene）C16H20QT1
29.498大青素（clerodin）C24H34O7QT2
16.40910aH-2，12a-methano-1H，4H-cyclopropa[5，6][1，3]dioxolo[2'，3']cyclopenta[1'，2':9，10] cyclodeca[1，2-d][1，3]dioxin-15-ol，1a，2，7a，13，14，14a-hexahydro-1，1，6，6，9，9，11，13-octamethyl-，[1aR-（1aα，2α，7aα，7bs*，10aα，12aα，13α，14aα，15R*）]-C26H38O5QT3
19.154 N-苯基-1-萘胺（N-phenyl-1-naphthalenamine）C16H13NQT4
21.8124a，7b-dihydroxy-3-（hydroxymethyl）-1，1，6，8-tetramethyl-9a-（（2-methylpropanoyl）oxy）-5-oxo-1a，1b，4，4a，5，7a，7b，8，9，9a-decahydro-1h-cyclopropa[3，4]benzo[1，2-e]azulen-9-yl 2-methylbutanoateC29H42O8QT5
32.198桦木脑（betulin）C30H50O2QT6
28.923过氧化麦角甾醇me衍生物（ergosterol peroxide me derivative）C29H46O3QT7
13.7039-（acetyloxy）-4a，7b-dihydroxy-3-（hydroxymethyl）-1，1，6，8-tetramethyl-5-oxo-1，1a，1b，4，4a，5，7a，7b，8，9-decahydro-9ah-cyclopropa[3，4]benzo[1，2-e]azulen-9a-yl 2-methylbutanoate，acetateC29H40O9QT8
17.192异乌药内酯（isolinderenolide）C21H30O6QT9
), ArticleFig(id=1240722370604888867, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240709663650542121, language=EN, label=Tab. 2, caption=

Contents of volatile components in hawthorn fruit

, figureFileSmall=null, figureFileBig=null, tableContent=
成分
（component）		含量（content）/（mg · kg-1）
G1G2G3G4G5G6G7G8
S1**0.19±0.060.26±0.030.32±0.130.17±0.10.58±0.39——————
S2**0.32±0.060.26±0.070.31±0.130.21±0.130.54±0.23——————
S3*0.51±0.320.54±0.070.28±0.060.2±0.07————0.36±0.170.61±0.22
S4**1.57±0.982.39±1.321.59±1.29——————————
X1**0.37±0.20.63±0.310.29±0.180.07±0.01————————
X2*2.87±1.511.74±0.522.18±0.541.12±0.443.72±2.281.32±0.710.54±0.140.61±0.31
X3*1.47±0.562.27±0.532.24±0.940.56±0.131.5±0.892.23±0.741.98±0.454.51±0.85
X4***————————124.29±21.86106.81±34.63129.21±40.55194.15±37.39
X5***————————278.29±49.21243.1±88.88286.31±94.77449.19±79.66
X6***————————2.2±0.742.41±0.971.82±0.562.58±1.15
W1*0.53±0.280.69±0.160.68±0.110.5±0.211.12±0.730.7±0.350.37±0.090.47±0.13
W2*2.26±1.571.04±0.080.74±0.210.34±0.080.41±0.10.47±0.120.51±0.090.7±0.1
W3*2.27±1.341.85±0.221.22±0.330.46±0.080.62±0.250.88±0.271.16±0.671.41±0.47
W4*2.14±0.63.37±0.672.81±1.161.28±0.511.6±0.722.44±0.651.67±0.174.12±0.86
W5*0.89±0.552.02±0.311.4±0.310.52±0.11.05±0.282.12±1.071.68±0.765.13±2.69
W6*0.37±0.140.64±0.160.72±0.280.23±0.040.7±0.231.86±0.831.45±0.913.74±1.66
W7*0.75±0.41.78±0.871.87±0.790.45±0.121.36±0.493.04±0.755.2±1.269.13±2.45
W8*0.46±0.130.64±0.281.04±0.350.22±0.060.31±0.080.36±0.060.52±0.330.8±0.21
W9*22.91±11.755.3±8.7358.73±18.5823.46±6.5950.79±12.4192.79±22.26196.49±89.87197.22±67.58
C1**0.32±0.110.33±0.060.23±0.150.1±0.03————————
C2*0.58±0.370.7±0.110.47±0.180.22±0.05——0.43±0.120.64±0.221.44±0.52
C3*0.57±0.30.71±0.20.43±0.170.25±0.07——0.35±0.070.44±0.150.7±0.19
C4*0.52±0.080.8±0.560.94±0.440.52±0.150.68±0.181.08±0.461.7±0.771.29±0.46
C5***——————————1.38±1.1710.16±7.0911.83±5.88
C6*0.31±0.230.68±0.120.77±0.150.58±0.161.02±0.361.85±0.123.27±1.092.67±0.74
C7***——————————3.28±0.225.61±2.329.77±4.52
Z1**0.32±0.090.28±0.3————————————
Z2*0.53±0.270.32±0.060.33±0.040.17±0.06——0.5±0.170.52±0.09——
Z3*7.85±3.555.63±1.716.5±1.414.15±1.6113.66±10.665.1±2.772.58±0.631.98±0.85
Z4*0.41±0.20.57±0.260.81±0.20.36±0.090.3±0.040.47±0.120.49±0.180.98±0.32
Z5*0.7±0.230.85±0.321.3±0.340.94±0.52.28±2.140.41±0.10.51±0.190.99±0.31
Z6**————0.4±0.070.17±0.05————————
Z7*2.26±1.52.2±0.351.54±0.590.5±0.170.69±0.151.21±0.261.45±0.622.6±0.74
Z8***————————1.74±0.181.17±0.441.36±0.562.19±0.33
Z9***————————1.04±0.30.96±0.410.89±0.341.47±0.28
Z10**0.59±0.860.39±0.20.31±0.120.1±0.04————————
F1*2.09±0.62.82±0.680.55±0.410.96±0.150.88±0.071.45±0.31.51±0.192.28±0.38
F2**0.23±0.150.16±0.030.13±0.020.09±0.04————————
F3*0.67±0.491.44±0.350.97±0.330.39±0.110.61±0.151.53±0.331.8±0.443.08±1.42
F4***————————————0.73±0.161.31±0.33
Q1**1.83±2.050.15±0.030.13±0.030.09±0.01————————
Q2**1.68±0.71.27±0.422.33±0.341.52±0.3————————
Q3***——————————1.59±0.38.35±3.4916.97±6.69
T1*0.72±0.231.01±0.190.73±0.230.34±0.070.34±0.180.48±0.170.6±0.11.08±0.29
T2*0.51±0.230.92±0.320.57±0.130.24±0.05——0.42±0.10.42±0.10.83±0.21
T3*0.49±0.381.31±0.521.1±0.31——0.88±0.221.16±0.822.06±1.012.3±0.75
T4**0.5±0.310.42±0.150.45±0.090.35±0.170.53±0.33——————
QUE1***————————151.88±28.31134.43±66.46152.68±49.98224.64±44.55
QT1**0.9±0.870.35±0.20.27±0.110.12±0.07————————
QT2***————————0.94±21.83±24.05±65.21±3
QT3**0.73±0.190.42±0.060.37±0.150.23±0.08————————
QT4*1.24±0.450.73±0.220.9±0.160.63±0.130.5±0.120.7±0.10.79±0.091.43±0.19
QT5*2.12±1.152.24±0.872.12±0.770.76±0.211.57±0.572.92±1.153.09±0.879.3±3.69
QT6**0.8±0.532.27±0.6————————————
QT7***——————————0.5±0.211.3±0.491.32±0.63
QT8**0.6±0.190.92±0.480.45±0.140.25±0.04————————
QT9*0.46±0.160.48±0.080.39±0.090.29±0.131.24±1.070.43±0.150.3±0.15——
总量70.41±36.33105.79±23.6101.91±33.1642.76±13.09647.66±137.18622.75±229.84834.55±307.551 179.45±271.85
), ArticleFig(id=1240722370701357865, tenantId=1146029695717560320, journalId=1205117023404326918, articleId=1240709663650542121, language=CN, label=表2, caption=

山楂果实中挥发性成分含量

, figureFileSmall=null, figureFileBig=null, tableContent=
成分
（component）		含量（content）/（mg · kg-1）
G1G2G3G4G5G6G7G8
S1**0.19±0.060.26±0.030.32±0.130.17±0.10.58±0.39——————
S2**0.32±0.060.26±0.070.31±0.130.21±0.130.54±0.23——————
S3*0.51±0.320.54±0.070.28±0.060.2±0.07————0.36±0.170.61±0.22
S4**1.57±0.982.39±1.321.59±1.29——————————
X1**0.37±0.20.63±0.310.29±0.180.07±0.01————————
X2*2.87±1.511.74±0.522.18±0.541.12±0.443.72±2.281.32±0.710.54±0.140.61±0.31
X3*1.47±0.562.27±0.532.24±0.940.56±0.131.5±0.892.23±0.741.98±0.454.51±0.85
X4***————————124.29±21.86106.81±34.63129.21±40.55194.15±37.39
X5***————————278.29±49.21243.1±88.88286.31±94.77449.19±79.66
X6***————————2.2±0.742.41±0.971.82±0.562.58±1.15
W1*0.53±0.280.69±0.160.68±0.110.5±0.211.12±0.730.7±0.350.37±0.090.47±0.13
W2*2.26±1.571.04±0.080.74±0.210.34±0.080.41±0.10.47±0.120.51±0.090.7±0.1
W3*2.27±1.341.85±0.221.22±0.330.46±0.080.62±0.250.88±0.271.16±0.671.41±0.47
W4*2.14±0.63.37±0.672.81±1.161.28±0.511.6±0.722.44±0.651.67±0.174.12±0.86
W5*0.89±0.552.02±0.311.4±0.310.52±0.11.05±0.282.12±1.071.68±0.765.13±2.69
W6*0.37±0.140.64±0.160.72±0.280.23±0.040.7±0.231.86±0.831.45±0.913.74±1.66
W7*0.75±0.41.78±0.871.87±0.790.45±0.121.36±0.493.04±0.755.2±1.269.13±2.45
W8*0.46±0.130.64±0.281.04±0.350.22±0.060.31±0.080.36±0.060.52±0.330.8±0.21
W9*22.91±11.755.3±8.7358.73±18.5823.46±6.5950.79±12.4192.79±22.26196.49±89.87197.22±67.58
C1**0.32±0.110.33±0.060.23±0.150.1±0.03————————
C2*0.58±0.370.7±0.110.47±0.180.22±0.05——0.43±0.120.64±0.221.44±0.52
C3*0.57±0.30.71±0.20.43±0.170.25±0.07——0.35±0.070.44±0.150.7±0.19
C4*0.52±0.080.8±0.560.94±0.440.52±0.150.68±0.181.08±0.461.7±0.771.29±0.46
C5***——————————1.38±1.1710.16±7.0911.83±5.88
C6*0.31±0.230.68±0.120.77±0.150.58±0.161.02±0.361.85±0.123.27±1.092.67±0.74
C7***——————————3.28±0.225.61±2.329.77±4.52
Z1**0.32±0.090.28±0.3————————————
Z2*0.53±0.270.32±0.060.33±0.040.17±0.06——0.5±0.170.52±0.09——
Z3*7.85±3.555.63±1.716.5±1.414.15±1.6113.66±10.665.1±2.772.58±0.631.98±0.85
Z4*0.41±0.20.57±0.260.81±0.20.36±0.090.3±0.040.47±0.120.49±0.180.98±0.32
Z5*0.7±0.230.85±0.321.3±0.340.94±0.52.28±2.140.41±0.10.51±0.190.99±0.31
Z6**————0.4±0.070.17±0.05————————
Z7*2.26±1.52.2±0.351.54±0.590.5±0.170.69±0.151.21±0.261.45±0.622.6±0.74
Z8***————————1.74±0.181.17±0.441.36±0.562.19±0.33
Z9***————————1.04±0.30.96±0.410.89±0.341.47±0.28
Z10**0.59±0.860.39±0.20.31±0.120.1±0.04————————
F1*2.09±0.62.82±0.680.55±0.410.96±0.150.88±0.071.45±0.31.51±0.192.28±0.38
F2**0.23±0.150.16±0.030.13±0.020.09±0.04————————
F3*0.67±0.491.44±0.350.97±0.330.39±0.110.61±0.151.53±0.331.8±0.443.08±1.42
F4***————————————0.73±0.161.31±0.33
Q1**1.83±2.050.15±0.030.13±0.030.09±0.01————————
Q2**1.68±0.71.27±0.422.33±0.341.52±0.3————————
Q3***——————————1.59±0.38.35±3.4916.97±6.69
T1*0.72±0.231.01±0.190.73±0.230.34±0.070.34±0.180.48±0.170.6±0.11.08±0.29
T2*0.51±0.230.92±0.320.57±0.130.24±0.05——0.42±0.10.42±0.10.83±0.21
T3*0.49±0.381.31±0.521.1±0.31——0.88±0.221.16±0.822.06±1.012.3±0.75
T4**0.5±0.310.42±0.150.45±0.090.35±0.170.53±0.33——————
QUE1***————————151.88±28.31134.43±66.46152.68±49.98224.64±44.55
QT1**0.9±0.870.35±0.20.27±0.110.12±0.07————————
QT2***————————0.94±21.83±24.05±65.21±3
QT3**0.73±0.190.42±0.060.37±0.150.23±0.08————————
QT4*1.24±0.450.73±0.220.9±0.160.63±0.130.5±0.120.7±0.10.79±0.091.43±0.19
QT5*2.12±1.152.24±0.872.12±0.770.76±0.211.57±0.572.92±1.153.09±0.879.3±3.69
QT6**0.8±0.532.27±0.6————————————
QT7***——————————0.5±0.211.3±0.491.32±0.63
QT8**0.6±0.190.92±0.480.45±0.140.25±0.04————————
QT9*0.46±0.160.48±0.080.39±0.090.29±0.131.24±1.070.43±0.150.3±0.15——
总量70.41±36.33105.79±23.6101.91±33.1642.76±13.09647.66±137.18622.75±229.84834.55±307.551 179.45±271.85
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刘天祎 1, 2 , 王玉春 1, * , 李存满 1, * , 任杰 2
药物分析杂志 | 成分分析 2025,45(3): 417-425
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药物分析杂志 | 成分分析 2025, 45(3): 417-425
山楂果实生长期挥发性成分变化趋势及评价
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刘天祎1, 2 , 王玉春1, * , 李存满1, * , 任杰2
作者信息
  • 1.河北科技大学河北省分析测试研究中心，石家庄 050018
  • 2.河北科技大学理学院，石家庄 050018

    • Tel：17303199798；E-mail：

通讯作者:

*李存满　Tel：（0311）81669045；E-mail：;
王玉春　Tel：（0311）81669049；E-mail：
Variation trend and evaluation of volatile components in hawthorn fruit at different growth stages
Tian-yi LIU1, 2 , Yu-chun WANG1, * , Cun-man LI1, * , Jie REN2
Affiliations
  • 1. Hebei Research Center of Analysis and Testing, Hebei University of Science and Technology, Shijiazhuang 050018, China
  • 2. College of Science, Hebei University of Science and Technology, Shijiazhuang 050018, China
出版时间: 2025-03-31 doi: 10.16155/j.0254-1793.2024-0238
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摘要
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目的：探究生长时期山楂果实中挥发性成分的生长变化趋势。方法：采用气相色谱-质谱联用法（GC-MS）对不同生长阶段山楂果实中的挥发性成分进行定量定性分析，考察其动态变化并进行统计分析。色谱柱为HP-5（30 m × 0.32 mm，0.25 μm），柱温为程序升温（初温60 ℃，以10 ℃ · min-1的速率升温至250 ℃，保持33 min），进样口温度为280 ℃。离子源为电子轰击源（EI），离子源温度为230 ℃。结果：果实中共测出57个代表性挥发性成分，其中16个成分在生长前期存在，后期消失；有12个成分在生长前期不存在。11-癸基-二十四烷含量最高且逐渐升高，丙烯酸十六酯含量逐渐降低。结论：本文对山楂成分在生长期的动态变化的考察，为进一步合理开发和利用山楂果实提供参考。

山楂果实  /  挥发性成分  /  气相色谱质谱联用  /  生长期  /  定性定量分析  /  统计分析

Objective: To explore the growth trend of volatile components in hawthorn fruit at different growth stages. Methods: The volatile components in hawthorn fruits at different growth stages were quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry (GC-MS), and their dynamic changes were investigated and statistically analyzed. The chromatographic column used was HP-5 (30 m×0.32 mm, 0.25 μm),while the column temperature was programmed (initial temperature 60 ℃, increased to 250 ℃ at a rate of 10 ℃ · min-1,maintained for 33 min), and the inlet temperature was 280 ℃. The ion source was an electron bombardment source(EI), with an ion source temperature of 230 ℃. Results: A total of 57 representative volatile components were detected,of which 16 components disappeared in the later stage of growth, and 12 components were not present in the early stage of growth. The content of 11-decyl-tetracosane was the highest and gradually increased, and the content of hexadecyl acrylate gradually decreased. Conclusion: The investigation of the dynamic changes of volatile components in hawthorn fruit during the growth period provides a reference for further rational development and utilization of hawthorn fruit.

hawthorn fruit  /  volatile components  /  GC-MS  /  growth period  /  qualitative and quantitative analysis  /  statistical analysis
刘天祎, 王玉春, 李存满, 任杰. 山楂果实生长期挥发性成分变化趋势及评价. 药物分析杂志, 2025 , 45 (3) : 417 -425 . DOI: 10.16155/j.0254-1793.2024-0238
Tian-yi LIU, Yu-chun WANG, Cun-man LI, Jie REN. Variation trend and evaluation of volatile components in hawthorn fruit at different growth stages[J]. Chinese Journal of Pharmaceutical Analysis, 2025 , 45 (3) : 417 -425 . DOI: 10.16155/j.0254-1793.2024-0238
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随着人们健康意识的不断提高，一些药用植物中有效成分的研究和开发成为当下热点。研究发现，随着植物的生长发育，特定的生长阶段会引发植物代谢产物的变化，从而导致活性成分的类型和含量发生变化。这种变化通常受到多种因素的影响，包括生长环境、光照、温度、水分、营养状态等[1]。杨留长等[2]利用近红外光谱法对羊栖菜生长过程中的活性成分进行快速定量分析，发现在羊栖菜的生长过程中，多糖、多酚和岩藻黄质的含量变化很大。王艳慧等[3]采用HPLC法和HS-GC/MS法研究了化州柚生长过程中外果皮、中果皮、果瓤的成分动态变化情况，发现外果皮的化学成分最为丰富，而中果皮、果瓤中挥发性成分极少。因此，了解植物在不同成长期内活性成分的变化，对于科学、合理地选择采摘时间，优化种植管理，提高产品质量具有重要意义。
山楂（Crataegus pinnatifida Bunge）作为一种广泛应用于食品和药品行业的药食同源植物[4]，含有丰富的营养和生物活性成分，如黄酮、酚酸、三萜、挥发性物质等类成分，具有抗氧化、降血压、降血脂、抗癌等多种生物活性[5-6]。其中，挥发性成分通常具有特定的香味或药用价值，是植物的重要组成部分[7]。挥发性成分对植物的生长发育[8]、交流[9]、繁殖[10]以及防止食物氧化、抑制微生物生长、提高食物的风味[11]和口感等功能具有影响。Ahmet Dursun等[12]以果皮颜色作为山楂成熟度分级的指标，研究了成熟期对果实品质特性、感官特性和挥发性成分的影响，发现成熟和过熟的山楂具有最高水平的酯类，较低的pH值和较低的水果硬度。刘天琪等[13]对山楂及其制品的挥发性成分进行分析和比较，发现生山楂和炒山楂的药理活性更丰富。Bouville等[14]利用HS-SPME-GC/MS法对冷冻、干燥和新鲜的山楂花中的挥发性成分进行了考察，发现鲜花更优于前两者，且天然提取物成分取决于季节、地点等。
随着植物生长过程的进行，山楂的有效成分也会发生变化。目前，对于山楂果实中挥发性成分研究较少。本文利用GC-MS法对山楂果实不同生长期挥发性成分的变化进行考察，并对挥发性成分的变化趋势进行统计分析，可以指导山楂果实的采收期，更好地利用山楂果实的药用和保健功能，为进一步合理开发和利用山楂提供依据。
1　材料
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1.1　材料与试剂
选取石家庄市同一地块、相同品种、不同地理位置的7棵山楂树，从2023年8月21日开始，每隔7 d采摘1次，直至成熟，共采摘8次，每次采摘的7棵树样本为一组，共8组样本（G1~G8）。
柠檬酸三乙酯（山东西亚化学工业有限公司，批号R2325）；乙腈、甲醇（色谱纯，迪马科技有限公司）。
1.2　仪器
7000E三重四极杆气质联用仪（安捷伦公司），KQ-300E超声波清洗仪（昆山市超声仪器有限公司）
2　实验方法
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2.1　山楂中挥发性成分提取
将采摘的每一批（7棵树）新鲜山楂果实清洗干净，晾干表面水分，去蒂、去核、粉碎，分别准确称取（精确至0.000 1 g）打碎的果浆2 g，分别加入柠檬酸三乙酯（1.125 mg · mL-1）0.10 mL作为内标物，再分别加入二氯甲烷30 mL超声提取（功率400 W，频率40 kHz）提取30 min，提取2次，过滤合并滤液，将滤液旋转蒸发至接近蒸干，再用二氯甲烷定容至10 mL，用0.22 μm有机相滤膜过滤后，即得供试品溶液。
2.2　气相色谱质谱条件
采用HP-5（30 m×0.32 mm，0.25 μm）色谱柱，进样量为1.0 μL，程序升温（初温为60 ℃，以10 ℃ · min-1的速率升温至250 ℃，保持33 min），进样口温度为280 ℃，载气为氦气，载气流速为1.0 mL · min-1，进样分流比为10 ∶ 1。
电子轰击离子源（EI），离子源温度为230 ℃，四极杆温度为180 ℃，传输线温度为180 ℃，溶剂延迟时间为3 min。
2.3　数据处理
基于NIST 20.L数据库，对样品进行质谱定性。采用内标法，以内标物柠檬酸三乙酯来定量各挥发性成分的含量。IBM SPSS Statistics 27计算平均值和标准差，Origin 2021绘制点线图，SIMCA 14.1软件进行正交偏最小二乘判别分析。
3　结果与讨论
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3.1　不同生长期山楂挥发性成分鉴定
利用GC-MS对8批山楂果实样品的56个挥发性成分进行定性定量分析（总离子流图见图1）。微量挥发性成分本文暂不考察，因此本文针对的是峰面积在200 000以上的成分。以每批7棵树90%以上果实含有的挥发性成分作为本批果实含有的成分，8批样品共检测出57个代表性挥发性成分，其中醇类化合物7个，酸类化合物4个，烯烃类化合物6个，烷烃类化合物9个，酯类化合物10个，酚类化合物4个，醛类化合物3个，酮类化合物4个，炔烃类化合物1个，其他化合物9个（表1）。
3.2　不同生长期山楂挥发性成分的相对含量测定
本实验以柠檬酸三乙酯计，对山楂果实中挥发性成分进行相对含量测定。首先以C1、Q3、内标、X3和W9为考察指标，对测定方法的精密度、稳定性以及重复性进行了考察。连续进样供试品溶液6次，上述5个成分峰面积的RSD在1.0%~3.2%，说明方法精密度良好。供试品溶液在放置0、1.0、2.0、4.0、8.0 h分别测定，上述5个成分峰面积的RSD在2.7%~4.5%，说明稳定性良好。同时制备5份供试品溶液进行测定，上述5个成分峰面积的RSD在2.3%~5.6%，说明方法的重复性良好。
在57个代表性成分中，有29个成分在生长阶段一直存在（以*标出）；有16个成分在生长前期存在，后期消失（以**标出）；有12个成分在生长前期不存在，后期出现（以***标出），见表2。VIP可进一步直观反映化合物对模型的贡献度，VIP>1.0的化合物对模型的贡献度高于平均水平，即对样本分类的影响具有统计学意义，为差异标志物[15]。通过SIMCA计算，VIP>1的成分一共有27个（以_标出，见表2），实验结果表明，27个成分在生长过程中含量差异较大。
3.3　山楂果实代表性挥发性成分的统计分析
以57个代表性成分作为因变量，不同采摘时间作为自变量，通过正交偏最小二乘判别分析（图2-A），可以实现不同生长期的山楂果实样品有效区分。本次分析中的自变量拟合指数（）为0.774，因变量拟合指数（）为0.681，模型预测指数（Q2）为0.523，R2和Q2超过0.5表示模型拟合结果可接受[16]。其中，G1时期采摘的山楂果实分布在横轴的正半轴，G8时期采摘的山楂果实分布在横轴的负半轴。其他时期采摘的山楂分布也有明显区别，且同一时期采摘的山楂重复性良好，说明不同生长期的山楂挥发性成分存在一定差异。经过200次置换检验，如图2-B所示，R2在Y轴的截距小于0.4，Q2回归线与纵轴的相交点小于0，说明模型不存在过拟合，模型验证有效，认为该结果可用于山楂果实生长期挥发性成分的分析。
对VIP>1的27个成分按类做其生长期-含量折线图（图3）。从图3明显发现，大部分有机酸在9月中旬含量达到最高，后期消失；大部分烷烃类呈先降低后增高趋势，9月上旬含量最低；小部分烯烃类先升高后降低，在8月末含量最高，大部分烯烃在后期出现；醛类只阶段性存在；酚类在后期含量较多；醇类在前期存在较多；大部分酮类和酯类先降低后增高，9月中旬左右含量最低；其他物质含量也有相应变化，如QT1、QT3、QT6、QT8只在前期存在；QT7、QT2只在后期存在；QT4、QT5先降低后升高，QT9先升高后降低。
4　结论
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采用GC-MC技术，对不同生长阶段山楂的挥发性成分进行比较分析，结果表明同生长期山楂的挥发性成分含量差异显著。生长期山楂中共检测出57个代表性挥发性成分，从含量上明显看出，11-癸基-二十四烷（W9）含量最高且逐渐升高；丙烯酸十六酯（Z3）含量逐渐降低；（Z）-3-苯基丙烯醛（Q3）、4-烯丙基苯酚（F4）、7-十四碳烯（X2）、17-正戊二烯（X3）等12个成分在将近成熟至成熟存在，这可能是山楂成熟时散发果香的原因；油酸、（3E）-3-丙-2-烯亚基环丁烯（X1）、1，7-二异丙基萘（QT1）等15个成分随着山楂的生长逐渐消失，而生长过程中大部分酸性成分的消失可能是山楂在未成熟到成熟酸味减弱的原因。基于VIP值进一步筛选出在生长过程中差异较大的27个成分，该27个成分都有明显的升高和降低趋势。
本文对在生长过程中山楂果实的挥发性成分动态变化进行了统计分析，为山楂果实进一步的开发和利用提供了理论参考。由于不同生长期山楂果实的挥发性成分含量可能受到其他因素影响，还需进一步控制变量并增加实验样本。
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doi: 10.16155/j.0254-1793.2024-0238
  • 接收时间：2024-04-15
  • 首发时间：2026-03-17
  • 出版时间：2025-03-31
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  • 收稿日期：2024-04-15
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    1.河北科技大学河北省分析测试研究中心，石家庄 050018
    2.河北科技大学理学院，石家庄 050018

通讯作者:

*李存满　Tel：（0311）81669045；E-mail：;
王玉春　Tel：（0311）81669049；E-mail：
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genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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