采收期对南果梨完熟果实香气组成的影响  

Effect of Harvest Time on Aromatic Components of Fully Ripe Nanguo Pear Fruits

作　　者：秦改花[1,2] 黄文江[1] 张虎平[1] 陶书田[1] 李俊才 张绍铃[1] 

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]安徽科技学院生命科学学院,安徽凤阳233100 [3]辽宁省果树研究所,辽宁熊岳115009

出　　处：《食品科学》2012年第2期248-252,共5页Food Science

基　　金：国家梨产业技术体系项目(nytx-29)

摘　　要：以不同采收期的南果梨为材料,用顶空固相微萃取(headspace-solid phase microextraction,HS-SPME)结合气质联用(gas chromatogaphy-mass spectrometry,GC-MS)技术对完熟果实的香气进行研究。结果表明,不同采收期果实的香气组成和含量均有一定差异,尤以特征香气的差别较大。早采果实的特征香气主要有丁酸乙酯、2-甲基-丁酸乙酯、己酸乙酯、乙酸己酯、己醛和癸醛,而晚采果实比早采收果实多了乙酸丁酯和2-己烯醛两种特征香气。晚采果实表现出较浓的果香味,而早采果实中除果香味外,还有一定的青香味。The aroma composition of fully ripe Nanguo pear fruits harvested at different times were determined by headspacesolid phase microextraction gas chromatogaphy-mass spectrometry（HS-SPME-GC-MS）.The results showed that the composition and contents of aromatic compounds in fruits harvested at different times were different,especially for characteristic aroma.Early harvested fruits had characteristic aroma components including ethyl butyrate,2-methyl ethyl butyrate,ethyl hexanoate,hexyl acetate,hexanal and decanal;in contrast,late harvested fruits had butyl acetate and 2-hexenal as additional characteristic aroma components.Moreover,late harvested fruits had strong fruity aroma,however,early harvested fruits had fruity aroma coupled with little grassy aroma.

关 键 词：南果梨 采收期 香气 完熟果实 

分 类 号：TS202.553[轻工技术与工程—食品科学]