[1]许宝峰,张鹤,李成,等.冷藏对“王林”苹果香气成分的影响[J].北方园艺,2014,38(22):132-136.
　XU Bao-feng,ZHANG He,LI Cheng,et al.Effect of Refrigeration on Aroma Components of ‘Orin’ Apple[J].Northern Horticulture,2014,38(22):132-136.
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冷藏对“王林”苹果香气成分的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷 期数: 2014年22期 页码: 132-136 栏目: 出版日期: 2014-11-30
Title:
Effect of Refrigeration on Aroma Components of ‘Orin’ Apple
文章编号:
1001-0009（2014）22-0132-05
作者:
许宝峰1; 张鹤1; 李成2; 孙建设1; 邵建柱1; 乜兰春1
1.河北农业大学 园艺学院，河北 保定 071000；
2.河北农业大学 科技处，河北 保定 071000
Author(s):
XU Bao-feng1; ZHANG He1; LI Cheng2; SUN Jian-she1; SHAO Jian-zhu1; NIE Lan-chun1
1.College of Horticulture,Agricultural University of Hebei,Baoding,Hebei 071000;
2.Department of Science and Technology Management,Agricultural University of Hebei,Baoding,Hebei 071000
关键词:
“王林”苹果; 贮藏温度; 香气成分
Keywords:
‘Orin’ apple; temperature of storage; aroma components
分类号:
S 661.109+.3
文献标志码:
A
摘要:
以“王林”苹果为试材，采用顶空固相微萃取和气相色谱-质谱联用技术，测定了常温（20℃）、低温（0~2℃）2种贮藏温度下果实的香气成分动态变化。结果表明：“王林”苹果的香气成分主要为醛类、醇类和酯类物质。不同贮藏温度下“王林”苹果香气物质组分不同，常温贮藏下“王林”苹果的主要香气成分是己醛、2-己烯醛、1-己醇、丁酸乙酯、己酸乙酯、2-甲基丁酸乙酯；低温贮藏下“王林”苹果的主要香气成分是己醛、2-己烯醛、1-己醇、6-甲基-5-庚烯-2-醇、己酸-2-甲基丁酯、乙酸己酯、丁酸乙酯；随着贮藏时间的延长，2种贮藏温度下“王林”苹果香气成分均表现出醛类物质相对百分含量下降，醇类、酯类物质含量上升的规律，但低温贮藏抑制了醛类物质含量的下降及醇类、酯类物质的生成，变化幅度小。
Abstract:
Taking ‘Orin’ apple as material,the effect of storage temperature on the aroma components of ‘Orin’ apple，and the dynamic change of fruit aroma were examined by HS-SPME and analyzed by GC-MS methods.The results showed that aldehydes,alcohols and esters were the main aroma components of ‘Orin’ apple,which different under the different storage temperatures.Hexanal,2-hexenal,1-hexanol,ethyl butanoate,ethyl hexanoate and ethyl-2-methyl-butanoate were main aroma components of ‘Orin’ apple under room temperature；main chemical constituents storage under low temperature were hexanal,2-hexanal,1-hexanol,6-methyl-5-heptene-2-ol,2-methyl-butyl acetate,hexyl acetate and ethyl butanoate.As the extension of storage time,both the two storage temperatures showed alcohols and esters matter increased and aldehyde material decreased,refrigeration delayed the drop in aldehyde proportion and restrained the production of alcohols and esters.

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备注/Memo

第一作者简介：许宝峰（1987-），男，硕士研究生，研究方向为果品质量与安全研究。E-mail：xubaofeng11@126.com.

责任作者：孙建设（1957-），男，博士，教授，博士生导师，现主要从事苹果栽培生理与生物技术等研究工作。E-mail：jiansheapple@163.com.
基金项目：国家现代农业产业技术体系专项资助项目（CARS-28）。
收稿日期：2014-07-16

更新日期/Last Update: 2014-12-13