不同栽培条件下凯特杏果实发育过程中香气成分的GC/MS分析  

GC /MS Analysis of Aromatic Components in Katy Apricot Fruit in Various Developmental Periods under Different Cultivation Condition

作　　者：尹燕雷[1] 苑兆和[1] 冯立娟[1] 招雪晴[1] 王金政[1] 王超[2] 

机构地区：[1]山东省果树研究所,泰安271000 [2]山东农业大学园艺科学与工程学院,泰安271018

出　　处：《林业科学》2010年第7期92-98,共7页Scientia Silvae Sinicae

基　　金：国家科技支撑项目"核果类主要果树新品种选育研究"(2008BAD92B02)

摘　　要：采用带捕集肼的静态顶空和气相色谱-质谱联用技术研究设施和露地2种栽培条件下凯特杏果实发育过程中香气成分的组成及其变化。结果表明:不同栽培条件下,凯特杏在绿熟期、商熟期和完熟期共检测到61种香气成分,主要成分为醇类和酯类;在果实的不同发育时期,香气成分及其含量差异较大,绿熟期以醇类为主,商熟期和完熟期以酯类为主;露地栽培的香气成分含量明显高于设施栽培;凯特杏酯类化合物含量较高,包括乙酸乙酯、(Z)-丁酸-3-己烯酯、丁酸乙酯等,其含量随着果实的成熟逐渐升高;乙酸丁酯、乙酸己酯、丁酸乙酯、丁酸丁酯、己酸乙酯、2-甲基丙酸己酯、1-己醇、3-己烯-1-醇是凯特杏果实的特征香气成分。Aromatic components and their changes in katy apricot fruit were analyzed in various developmental period under different cultivation condition by a static headspace and gas chromatography-mass spectrometry（ GC /MS）. Results showed that sixty-two kinds of aromatic components were detected in katy apricot fruit in the green ripen period,the commercial ripen period and the full ripen period under different condition. The main aromatic components were alcohols and esters. Species and contents of the aromatic components were significantly different in fruit various developmental period. The main components were alcohols in green ripen period,however were esters in commercial ripen and full ripen periods. The field-cultured katy apricot fruit had higher aromatic contents than the greenhouse-cultured one. Katy apricot fruit had relative high esters contents,which included acetic acid,hexyl ester,（ Z）-butanoic acid,3-hexenyl ester and butanoic acid,hexyl ester,etc. The esters contents gradually increased with fruit maturation. The character impact components of katy fruit were acetic acid,butyl ester,acetic acid,hexyl ester,butanoic acid,ethyl ester,butanoic acid, butyl ester,hexanoic acid,ethyl ester,propanoic acid,2-methyl-,hexyl ester,1-hexanol and 3-hexen-1-ol.

关 键 词：凯特杏 果实发育 香气成分 GC/MS 

分 类 号：S718.43[农业科学—林学] S662.2