两个品种苹果果皮和果肉中香气成分的比较  

Comparison of aroma components in peel and pulp of two apple cultivars

作　　者：靳兰[1] 陈佰鸿[1] 毛娟[1] 王振华[1] 赵鑫[1] 

机构地区：[1]甘肃农业大学农学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2010年第6期149-154,共6页Journal of Gansu Agricultural University

基　　金：甘肃省自然基金资助项目(0710RJZA093)

摘　　要：采用顶空固相微萃取法和气相色谱质谱联用仪对‘元帅’和‘长富2号’苹果果皮和果肉的香气成分进行了分析.结果表明:‘元帅’苹果主要香气成分为2-己烯醛、己醛、乙酸-2-甲基-1-丁酯、乙酸乙酯、乙酸己酯、1-己醇、2-甲基-1-丁醇、(E)-乙酸-2-己烯-1-醇酯、(E,E)-2,4-己二烯醛、乙酸丁酯和1-丁醇;‘长富2号’苹果主要香气成分为乙酸-2-甲基-1-丁酯、2-己烯醛、己醛、乙酸己酯、2-甲基-1-丁醇、(E,E)-2,4-己二烯醛、1-己醇、2-甲基丁酸己酯和5-乙基-2(5H)-呋喃酮;根据香气成分的种类及含量,可将‘元帅’和‘长富2号’划为‘酯香型’苹果中的‘乙酸酯型’;2个品种苹果果皮中的香气成分种类多于果肉中的香气成分种类.The aroma components in peel and pulp of two apple cultivars （Delicious and Nagafu No.2） were determined by head-space solid phase microextraction （HS-SPME） and analyzed by gas chromatograph-mass spectrophotometer （GC-MS）.Results showed that the main aroma components of Delicious were 2-hexenal,hexanal,2-methyl-1-butanol acetate,ethyl acetate,hexyl acetate,1-hexanol,2-methyl-1-butanol,（E）-2-hexen-1-ol acetate,（E,E）-2,4-hexadienal,butyl acetate,1-butanol.Meanwhile,the main aroma components of Nagafu No.2 were 2-methyl-1-butanol acetate,2-hexenal,hexanal,hexyl acetate,2-methyl-1-butanol,（E,E）-2,4-hexadienal,1-hexanol,hexyl 2-methylbutanoate,5-ethyl-2（5H）-furanone.According to categories and relative contents of aromatic components,two apple cultivars could be classified as the acetate-type of ester-type apple.The categories of aroma components in peel were significantly higher than those observed in pulp.

关 键 词：苹果 果皮 果肉 香气成分 固相微萃取-气质联用 

分 类 号：S661.1[农业科学—果树学]