杨梅果实挥发油的气-质联用分析  

GC-MS analysis of volatile components in bayberry(Myrica rubra) fruit

作　　者：杨晓东[1] 肖珊美[1] 韩铮[2] 吴永江[2] 

机构地区：[1]金华职业技术学院,浙江金华321007 [2]浙江大学现代中药研究所,杭州310058

出　　处：《果树学报》2008年第2期244-249,共6页Journal of Fruit Science

基　　金：浙江省科技厅重点资助项目(2006C22066)

摘　　要：首次对新鲜和贮藏的木叶杨梅(Myrica rubra Sieb.et Zucc.)果实挥发油(volatile oils)进行了GC-MS联用分析比较。新鲜果实挥发油分离得到58个色谱峰,从中鉴定出49种成分,占挥发油相对含量的96.03%;3～5℃贮藏5 d后的果实挥发油分离得到66个色谱峰,从中鉴定出57种成分,占挥发油相对含量的87.17%。木叶杨梅果实中因含大量单萜及倍半萜而带有浓郁的甜香、花香和木香。杨梅贮藏过程中挥发油萜类化合物种类和含量变化明显,使杨梅的香气、口感发生改变,新鲜度降低。贮藏过程中具有抗菌作用化合物的消失和含量的减少,使杨梅果实抗菌防腐能力降低。研究结果为杨梅果实的保鲜、加工和开发提供了参考依据。The volatile oils of fresh or stored bayberry fruit of Muye （Myrica rubra Sieb. et Zucc.） cultivar were analyzed by GC-MS. 58 chromatogram peaks were separated from fresh fruit and 49 volatile compositions were identified, accounted for the volatile oils relative content of 96.03%; 66 peaks were separated from the fruit which were stored 5 d. At 3 to 5℃ and 57 volatile compositions were identified, accounted for 87.17% in relative content of the volatile oils. Due to much monoterpene and sesquiterpene in the fruit, it smelled very fragrant, like flower and woody fragrance. In the process of storage, the category and content of terpenoids in bayberry volatile oil changed obviously, and make the aroma changed and freshness degraded. In the bayberry fruit, the antibacterial compounds disappeared or the content decreased, made the antibacterial effect and the anti-rot capacity reduced.

关 键 词：杨梅 挥发油 气相色谱-质谱联用 香气物质 萜 

分 类 号：S667.6[农业科学—果树学]