采后不同贮藏期对“仓芳早生”桃果实香气成分的影响  

Effect of different storage times on aroma components of "cangfangzaosheng" peach fruit after harvest

作　　者：周围[1,2] 杨敏[1,3] 魏玉梅[4] 

机构地区：[1]甘肃农业大学食品科学与工程学院 [2]甘肃出入境检验检疫局中心实验室,兰州730020 [3]甘肃农业大学理学院,兰州730070 [4]甘肃出入境检验检疫局中心实验室

出　　处：《食品科技》2008年第9期257-261,共5页Food Science and Technology

摘　　要：采用固相微萃取-气质联用分析采后不同贮藏期"仓芳早生"桃果实的香气成分,共准确检测出37种主要芳香物质。随着贮藏期的延长,酯类、醇类、醛类物质相对含量呈不规则变化;烷烃类物质变化较小;提供果香和清香的烯醇、烯醛类物质在采摘后2～4d时含量最高。该研究为我国"仓芳早生"桃果业发展,果品加工利用提供科学依据。The ＂cangfangzaosheng＂ peach cultivar aroma compoenents were extracted and analysed by SPME combined with GC-MS during different storage times after harvest, 37 aroma components were identified exactly. The esters, a Icohols and aldehydes changed irregularly during different storage times, while the change of alkanes was not obvious. The relative content of major aroma components, Enol and olefine aldehyde, reached maximum during 2 to 4 days after harvest. This study will provide scientific data for developing and using of ＂cangfangzaosheng＂ peach fruit.

关 键 词：“仓芳早生”桃果实 不同贮藏期 香气成分 固相微萃取-气质联用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]