红富士苹果果皮和果肉香气成分比较  

Aroma Components in Red Fuji Apple's Peel and Pulp

作　　者：赵智渊[1] 

机构地区：[1]西安理工大学机械与精密仪器工程学院,陕西西安710048

出　　处：《农产品加工（下）》2011年第11期82-85,90,共5页Farm Products Processing

基　　金：农业部"948"农产品专项(2006-G28)

摘　　要：研究红富士苹果果皮和果肉香气成分的组成及差异。采用顶空固相微萃取结合气质联用(HS-SPME-GC-MS)检测分析香气成分。红富士苹果香气成分共检测到45种,主要成分为酯类、醛类、醇类、酮类、烯烃类。该品种香气属于果香型,己醛、乙酸丁酯、反-2-己烯醛、乙酸己酯为该品种特征香气成分。果皮香气成分种类更丰富和浓郁,其中乙酸己酯和己酸己酯主要由果皮产生。果肉香气较淡,主要提供酯类背景香气。This paper is to study the difference of aroma components in Red Fuji apple＇s peel and pulp.Aroma components are collected using head-space solid phase microextraction（HS-SPME）,and analyzed by gas chromatograph-mass spectrophotometer（GC-MS）.A total 45 components are identified from the sample extracts.Esters aldehydes,alcohols, ketones,and olefins are the major constituents in Red Fuji apples.Red Fuji apple aroma belongs to Fruit aroma type.Hexanal, butyl acetate,E-2-hexenal,and hexyl acetate are characteristic aroma components of Fuji apple.The peel＇s aroma components are much richer and stronger than the pulp,and hexyl acetate and hexyl acetate are mainly produced by the pulp.Meanwhile, the pulp＇s aroma components are lighter than the peel＇s,which mainly provided esters background components.

关 键 词：红富士苹果 果皮 果肉 香气 HS-SPME-GC-MS 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]