夏橙果实成熟期内香气成分动态变化分析  

Dynamic Analysis of Aroma Components of Valencia Sweet Orange

作　　者：米兰芳 伊华林[2] 

机构地区：[1]赣南师范学院生命与环境科学学院江西省脐橙工程技术研究中心,江西赣州341000 [2]华中农业大学园艺林学学院,武汉430070

出　　处：《赣南师范学院学报》2011年第6期103-108,共6页Journal of Gannan Teachers' College(Social Science(2))

基　　金：国家科技支撑计划资助(2006BAD01A1702;2007BAD61B04;2007BAD47B01;2008BAD92B05)

摘　　要：本研究采用顶空固相微萃取结合气-质联用技术对6个夏橙(Citrus sinensis(L.)Osbeck cv.Valencia)品系果实成熟期内的香气成分进行动态分析测定.结果表明,Olinda和Delta中酯类物质总含量相对较高,分别占1.88%和2.22%,且6月下旬香气物质丰富;Rhode Red和Campbell中醇类物质总含量相对较高,分别在6月下旬占10.25%和4月下旬占7.78%,此时期香气物质丰富;6月中旬Frost中醛类物质总含量相对较高达15.56%,但4月下旬香气物质最丰富;5月中旬Cutter中香气物质最丰富,总萜类物质相对含量占92.12%.The aroma components of Valencia Sweet Orange （Citrus sinensis（ L. ） Osbeck cv. Valencia） fruits were dynamically determined by solid phase microextraction （SPME） couples with gas chromatography-mass spectrometry （GC-MS） in maturing. The results showed that total relative content of esters were higher in Olinda （ 1.88 % ） and Delta （2.22 % ） Valencia Sweet Orange fruits respectively, as well as they were rich-aroma in late June; In Rhode Red and Campbell Valencia Sweet Orange fruits, total relative content of alcohols were higher （ containing 10.25 % and 7.78 % , each one） and the two cultivars had more aroma components in late June and late April respectively; In mid-June, total relative content of aldehydes were higher （15.56 % ） in Frost Valencia Sweet Orange fruits but it was full-aroma in late April; Cutter Valencia Sweet Orange had the most aroma components in mid-May, the relative content of total terpenoids were 92.12 %.

关 键 词：夏橙 成熟期 香气物质 固相微萃取-气质联用 

分 类 号：S666.4[农业科学—果树学]