桃品种间香气成分的固相微萃取-气质联用分析  

Solid Phase Microextraction-GC-MS Analysis of Fruit Aroma Components of Five Peach Cultivars

作　　者：杨敏[1] 周围[1] 魏玉梅[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院

出　　处：《食品科学》2008年第5期389-392,共4页Food Science

摘　　要：采用固相微萃取-气质联用仪分析了甘肃5个桃品种"白粉桃"、"大九保"、"仓芳早生"、"刚沙白"、"北京七号"果实的香气成分,分别检测出33、35、43、44、47种物质。主要成分为酯类、醇类、醛类、酮类、烷烃类、烯烃类化合物。各品种特有的成分,白粉桃、大九保、仓芳早生有4种,刚沙白有7种,北京七号有6种。共有的成分有15种。The fruit aroma compoenents in five peach cultivars in Gansu Province, ＂Baifen peach＂, ＂Dajiubao＂, ＂Cangfangzaosheng＂, ＂Gangshabai＂ and ＂Beijing No.7＂ were extracted by SPME combined with GC-MS. The results showed that there were 33, 35, 43, 44 and 47 aroma components respectively in five cultivars. Esters, alcohols,aldehydes, aldoketenes, alkane and alkene were the major constituents. It also was found that ＂Baifen peach＂, ＂Dajiubao＂, ＂Cangfangzaosheng＂ ,＂Gangshabai＂ and ＂Beijing No.7＂ had 4, 4, 4, 7 and 6 unique components, respectively. There were 15 common aroma components in five cultivars.

关 键 词：桃果实 香气成分 固相微萃取-气质联用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]