“吉禄”芒果果实采后香气成分的组成及其变化  

Changes of Aroma Components in Postharvest ‘Jilu’ Mango

作　　者：邢姗姗[1] 姚全胜[1] 魏长宾[1] 马小卫[1] 王松标[1] 武红霞[1] 詹儒林[1] 周毅刚[1] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所,广东湛江524091

出　　处：《热带作物学报》2012年第10期1877-1881,共5页Chinese Journal of Tropical Crops

基　　金：中央公益性基本科研业务费(No.1630062012003);海南省自然科学基金(No.311068)

摘　　要：为了解芒果果实香气成分采后不同时期的变化特点,采用静态顶空固相微萃取技术提取"吉禄"芒果果实采后第3、6、9 d的香气成分,运用气相色谱-质谱联用仪进行测定分析。结果表明:"吉禄"芒果果实在采后3个时期共检测到36种香气成分,主要成分为单萜烯类和倍半萜烯类。果实采后第3、6、9 d,单萜烯类化合物含量分别为89.47%、88.48%和92.71%,倍半萜烯类化合物含量分别为3.44%、5.86%和4.63%。1R-α-蒎烯是"吉禄"芒果成熟果实的特征香气成分,采后第9天的相对含量达到79.74%。Changes of the aroma components of mango fruits at different post-harvest stages were studied. The aroma components from postharvest ＇Jilu＇ mango fruits at three ripening stages were collected using head-space solid phase microextraction（HS-SPME）, and analyzed by gas chromatograph-mass spectrophotometer（GC-MS）. The results showed that a total of 36 compounds were identified from the sample extracts. Monoterpene and sesquiterpene were the major constituents. At 3, 6 or 9 days after postharvest（DAP）, monoterpene relative content was 89.47%, 88.48% and 92.71%, and sesquiterpene relative content was 3.44%, 5.86% and 4.63%, respectively. 1R-α-pinene was the characteristic aroma components of ＇Jilu＇ mango fruit, and its relative content was 79.74% at 9 DAP.

关 键 词：芒果 采后 香气成分 固相萃取 气相色谱-质谱 

分 类 号：S661.1[农业科学—果树学]