WANG Qiang,ZHANG Mao-jun,YAN Xing-kai,et al.Analysis of GC-MS on Fruit Aroma Components of ‘Hanxiang’ Pear During Different Storage Periods[J].Northern Horticulture,2013,37(22):32-35.
不同贮藏期“寒香”梨果实香气成分的GC-MS分析
- Title:
- Analysis of GC-MS on Fruit Aroma Components of ‘Hanxiang’ Pear During Different Storage Periods
- 文章编号:
- 1001-0009(2013)22-0032-04
- 关键词:
- “寒香”梨; 果实; 气相色谱-质谱联用(GC-MS); 香气成分
- Keywords:
- ’Hanxiang’ pear; fruit; GC-MS; aromatic components
- 分类号:
- S 661.2
- 文献标志码:
- A
- 摘要:
- 以“寒香”梨果实为试材,采用气相色谱-质谱联用(GC-MS)技术对不同贮藏期“寒香”梨果实挥发物质成分及其相对含量进行了分析研究。结果表明:“寒香”梨成熟果实中共检测到7类32种香气成分,19种酯类物质,3种醇类物质,3种醛类物质,3种烷类物质,2种烯烃类物质,1种酮类物质,1种其它杂环类物质。随着果实贮藏期的延长,果肉变软后,果实香气物质中的醇类物质、醛类物质、烷类物质、烯烃类物质及酮类物质均向酯类物质转化;己酸乙酯、乙酸己酯、2-甲基丁酸乙酯、(E)-2-己烯-1-醇乙酸酯、辛酸乙酯等5种酯类物质是“寒香”梨果实中的主要香气物质。
- Abstract:
- Taking‘Hanxiang’pear fruit as test material,the technique on the aroma components during different storage periods and their relative content were analyzed by gas chromatography-mass spectrometry (GC-MS).The results showed that‘Hanxiang’pear fruit had 32 aromatic substances of 7 types,including 19 kinds of esters,3 kinds of alcohols,3 kinds of aldehydes,3 kinds of alkanes,2 kinds of olefin,1 kind of ketones and 1 kind of heterocyclic substance.As the storage period extend to fruit pulp softening,fruit aroma substances of alcohols,aldehydes,alkanes,alkenes and ketones convert to esters.The esters play a leading role in the fruit aroma of‘Hanxiang’pear,which including hexanoate,Hexyl acetate,Ethyl-2-Methylbutyrate,(E)-2-hexene-1-alcohol acetate and Ethyl caprylate.
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备注/Memo
第一作者简介:王强(1975-),男,硕士,副研究员,现主要从事秋子梨新品种选育及配套栽培技术等研究工作。E-mail:wangq7505@163.com.
责任作者:张茂君(1963-),男,博士,研究员,国家梨产业技术体系秋子梨育种岗位科学家,现主要从事秋子梨新品种选育工作。E-mail:maojunzhang@yahoo.com.cn.
基金项目:国家现代农业产业技术体系资助项目(CARS-29-06)。
收稿日期:2013-07-24