早熟梨果实不同成熟阶段的香气组成  

Aromatic Composition of Early-maturity Pears in Different Maturity Stages

作　　者：秦改花[1,2] 张虎平[1] 陶书田[1] 黄文江[1] 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

出　　处：《食品科学》2012年第6期220-224,共5页Food Science

基　　金：国家梨产业技术体系建设项目(CARS-29)

摘　　要：以早熟梨——翠冠、爱甘水、中梨1号为材料,用顶空固相微萃取结合气质联用技术对果实不同成熟阶段的香气组成和含量进行研究。结果表明:3个早熟梨品种不同成熟阶段的果实中醛、醇、酯、酮和烯烃类物质均有检出,但主要香气成分是己醛、2-己烯醛、壬醛、1-己醇和3-己烯-1-醇等醛和醇类物质;果实发育成熟过程中,随着成熟度增加,各品种的香气物质总量均有增加,但各香气成分间存在差异,醛的含量随成熟度的提高而增加,醇的含量除翠冠外均有减少;果实成熟早期爱甘水的香气物质含量最高,成熟后期翠冠的香气物质含量最高,约为其他两品种的2倍。各品种在不同成熟阶段的香气组成和含量表现出各自不同的特点。Aromatic compounds in early-maturity pears Cuiguan,,Aiganshui,and Zhongli 1,at different maturity stages were studied by HS-SPME combined with GC-MS.Results showed：aldehydes,alcohols,esters,ketons and hydrocarbones were all detected in three pear cultivars at different maturity stages.The dominant aromatic compounds were aldehydes and alcohols,mainly including hexanal,2-hexenal,nonanal,1-hexanol and 3-hexen-1-ol.During the maturity of fruit,the total content of aromatic compounds in different cultivars were increased.However,it varied by the category of aromatic compounds,where aldehydes were increased in all cultivars and alcohols were decreased in all cultivars besides Cuiguan,with the increase of maturity.The aroma quantity in Aiguanshui,was highest at the earlier stage.However it was highest in Cuiguan,at the later stage,which was about two folds of the other two cultivars.Overall,the characteristics of aromatic component and content were varied by the cultivars and maturity stages.

关 键 词：早熟梨 成熟阶段 香气 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]