多菌灵对红富士苹果香气的影响  

Effect of carbendazim-spraying on aroma of Fuji apple

作　　者：李锦运[1] 田兰兰 郭玉蓉[1] 段亮亮[1] 吴少微[1] 仇农学[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2011年第10期121-124,共4页Science and Technology of Food Industry

基　　金：现代苹果产业技术体系建设专项资金(nycytx-08)

摘　　要：田间喷洒稀释400倍的多菌灵,分别于喷药前、喷药后4h和喷药后10d采样,研究多菌灵对苹果香气的影响,通过高效液相色谱仪(HPLC)分析多菌灵残留量,然后采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)对三个处理样品的香气物质进行测定。结果表明:多菌灵残留量测定结果分别为0.217、1.651、0.352mg/kg;多菌灵喷洒使香气物质减少,尤以酯类化合物的减少较显著;三个处理样品测定出17种共有成分,其中5个是红富士苹果特征香气物质,乙酸丁酯、α-法呢烯受多菌灵喷洒影响较显著;喷药后比喷药前少了15种香气化合物,这些化合物不是红富士苹果风味的主要香气物质,10d后又检测出4种化合物。In order to know the influence of carbendazim-spraying to Fuji apple fragrance,the carbendazim with the dilution of 400 times was sprayed onto Fuji apple. Fruits were picked separately before spraying and 4h,10d after spraying. Carbendazim in fruits were detected by high performance liquid chromatography method （HLPC）; aroma of fruit under three different treatment were investigated by headspace solid phase microextraction （HS-SPME） combined with GC-MS. Results showed that： contents of carbendazim were 0.217,1.651,0.352mg/kg,respectively. Carbendazim-spraying had made a reduction to aromatic constituents of Fuji apple,especially to the esters of aroma component. 17 components were detected in samples of all the three treatment,five of which were characteristic fragrance of Fuji,Butyl acetate,a-Farnesene and 2-Hexanol were effected more obviously by the carbendazim-spraying among the five compounds. 15 aromatic compounds were analyzed in fruits 4h after spraying,fewer than that detected before spraying,all of the 15 compounds were not the key aromatic constituents of Fuji apple.

关 键 词：多菌灵 红富士苹果 香气 影响 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]