摘要
采用带捕集阱的静态顶空和气相色谱—质谱联用(GC-MS)技术研究凯特、金太阳和魁金杏果实发育过程中香气成分的组成及变化。结果表明,在3个杏品种绿熟期、商熟期和完熟期共检测到香气成分56种,主要为醇类和酯类。果实的不同发育阶段,香味组分及其含量差异较大。其中绿熟期以醇类为主,商熟期和完熟期均以酯类为主。魁金杏的香气成分总含量明显高于金太阳、凯特。3个品种的酯类化合物含量较高,包括乙酸已酯、2-甲基丙酸己酯等,其含量随着果实的成熟逐渐升高。丁酸乙酯、己酸乙酯、2-甲基丙酸己酯、癸醛是杏果实的特征香气成分。
The aromatic components of Katy, Jintaiyang and Kuijin apricot cultivars were analyzed in different developmental period by static headspace and gas chromatography-mass spectrometry （GC/MS）. Results showed that fifty-six kinds of aromatic components were detected in three apricot cuhivar fruits in green ripen period, commercial ripen period and full ripen period. The main aromatic components were alcohols and esters for three apricot cultivars. The aromatic components and contents had significant differences between various fruit developmental periods. The main components were alcohols in green ripen period but esters in commercial ripen period and full ripen period. The aroma contents of Kuijin apricot fruit were higher than that of Katy and Jintaiyang. The ester contents of different apricot cuhivar fruits were high, which included hexyl acetate, 2-methylhexyl propanoate, etc. The ester contents gradually increased with fruit maturation. The character impact components of apricot fruit were butyl acetate, ethyl hexanoate, ethyl hexanoate, 2-methylhexyl propanoate and deeanal.
出处
《果树学报》
CAS
CSCD
北大核心
2010年第3期337-343,共7页
Journal of Fruit Science
基金
国家科技支撑项目(2008BAD92B02-7)
关键词
杏
果实发育
香气成分
GC—MS
Apricot
Fruit development
Aromatic components
GC-MS
