巴厘菠萝果实发育期间香气成分的变化  

Changes of aroma components in Yellow Mauritius pineapple during fruit development

作　　者：张秀梅[1] 杜丽清[1] 孙光明[1] 魏长宾[1] 刘胜辉[1] 谢江辉[1] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所,广东湛江524091

出　　处：《果树学报》2009年第2期245-249,共5页Journal of Fruit Science

基　　金："948"项目(2006-G34(A);农业部行业计划(nyhyzx07-030);中央级公益性科研院所基本科研业务费专项(200701)

摘　　要：采用顶空固相微萃取技术,研究巴厘菠萝果实发育过程中香气成分的组成及变化。结果表明,巴厘菠萝果实发育过程中共检测出48种成分,主要为酯类、烯烃,其中辛酸甲酯、己酸乙酯、辛酸乙酯等成分是菠萝果实的重要香气成分,是菠萝成熟果实的特征香气。巴厘菠萝在果实发育不同阶段,各香气成分的相对含量变化较大。The aroma components in pineapple during fruit development were examined using head-space solid phase mi- croextraction （HS-SPME）, and analyzed by gas chromatograph-mass spectrophotometer （GC-MS）. The results showed that total 48 compounds were identified from the sample extracts. Esters and hydrocarbons were the major constituents. Octenoic acid, methyl ester; hexanoic acid, ethyl ester; octanoic acid, ethyl ester were the specific aromatic components of pineapple fruits. The relative content of volatiles showed a great difference during the fruit developmental period.

关 键 词：巴厘菠萝 果实发育 香气成分 气相色谱/质谱 

分 类 号：S668.3[农业科学—果树学]