金丝4号枣成熟过程中香气成分的变化及分析  

Variation and Analysis of Aroma Components in Ziziphus jujube Mill. cv. Jinsi 4 at Different Ripe Stages

作　　者：赵峰[1] 张雪丹[1] 祝恩元[2] 孟庆峰[3] 王淑贞[1] 

机构地区：[1]山东省果树研究所,山东泰安271000 [2]山东省科技厅,山东济南250011 [3]济宁市农业科学研究院,山东济宁272031

出　　处：《山东农业科学》2010年第6期29-34,共6页Shandong Agricultural Sciences

基　　金：山东省自然科学基金项目(编号Y2007D04)资助

摘　　要：采用超临界二氧化碳(SFE-CO2)萃取法,对白熟期、半红熟期及全红熟期的金丝4号枣果实提取挥发性风味组分,并用气相色谱—质谱(GC—MS)技术进行检测。结果表明,金丝4号枣成熟过程中的香气成分共53种,主要为酯类、酸类和酮类,但在果实不同成熟期,香气组分及含量差异很大。金丝4号白熟期枣样品共检测出13种香气成分,半红熟期38种,全红熟期27种,酯类物质在3个成熟期的含量分别占香气成分总含量的7.92%、25.21%和16.32%,酸类物质分别占香气成分的6.45%、21.16%和21.88%,酮类物质种类较少,其含量随着果实的成熟而减少。The fruit aroma components were extracted from Ziziphus Jujube Mill. cv. Jinsi 4 at white - mature stage, half- red stage and full - red stage by SFE - CO2. According to the analysis of GC - MS, 53 components were identified, and the major components were esters, acids and ketones. The aroma components and their contents were found to be influenced by their ripe stages. There were 13, 38 and 27 kinds of aroma components in the fruits at white - mature stage, half - red stage and full - red stage respectively. The ester at the three ripe stages accounted for 7.92%, 25.21% and 16. 32% of the total contents of aroma components respectively, and the acid components accounted for 6. 45%, 21.16% and 21.88% respectively; the kinds of ketones were very less, and their contents decreased with the maturity of fruits.

关 键 词：金丝4号枣 香气成分 白熟期 半红熟期 全红熟期 

分 类 号：S665.101[农业科学—果树学]