套袋对鸭梨果实香气及糖酸组分的影响  

Effects of Bagging on the Flavor Compounds Fruit sugar and Acid Constituents of Yali Pear

作　　者：王少敏[1] 魏树伟[1] 

机构地区：[1]山东省果树研究所,山东泰安271000

出　　处：《青岛农业大学学报（自然科学版）》2011年第2期115-117,共3页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家科技支撑计划项目(2008BAD92B08-7-2);国家梨产业技术体系建设(nycytx-29-35)

摘　　要：采用静态顶空和气相色谱-质谱联用技术、高效液相色谱技术,研究了生长期套袋对鸭梨果实挥发性成分、糖酸组分等风味物质的组成和含量的影响。结果表明:套袋导致鸭梨香气物质种类减少和相对百分含量降低。套袋鸭梨采收时测定的香气成分有3类18种,其中酯类15种、烯类2种、醇类1种;不套袋鸭梨采收时测定的香气成分有3类26种,其中酯类23种、烯类2种、醇类1种。鸭梨的主要香气成分是乙酸己酯、己酸乙酯、丁酸乙酯。套袋和不套袋鸭梨均检测到3种糖、4种有机酸组分,其中糖组分主要为果糖,其次为蔗糖、葡萄糖,有机酸组分主要为苹果酸,其次为乙酸、柠檬酸、草酸,但不同处理间含量存在差异。The volatile compounds, sugars, organic acids of the fruits tested were identified and quantified using static headspace and gas chromatography -mass spectrometry （GC -MS） and high -performance liquid chromatography （HPLC）. Results showed that： Bagging reduced volatiles varieties and relative contents of Yali Pear fruit. There were 3 categories and 18 kinds of volatiles in bagged Yali Pear; and 3 categories and 26 kinds of volatiles in non -bagged Yali Pear fruit. The major volatile compounds of Yali Pear were： Acetic acid hexyl ester, Hexanoic acid ethyl ester,Butanoic acid ethyl ester. 3 sugars and 4 organic acids were detected from the samples. Fructose was the most dominant sugar, followed by sucrose and glucose, while malic acid was the principal organic acid, followed by acetic, citric and oxalic. The contents of sugars and organic acids among samples were different.

关 键 词：鸭梨 套袋 香气 糖酸 GC—MS HPLC 

分 类 号：S661.2[农业科学—果树学]