无刺卡因菠萝果实发育期间香气物质的变化  

The Variation of Aroma Components of Smooth Cayenne Pineapple during Fruit Development

作　　者：张钰乾[1] 魏长宾[2] 刘胜辉[2] 何新华[1] 孙光明[2] 孙伟生[2] 

机构地区：[1]广西大学农学院,广西南宁530004 [2]中国热带农业科学院南亚热带作物研究所农业部热带果树生物学重点实验室农业部湛江菠萝种质资源圃,广东湛江524091

出　　处：《热带作物学报》2013年第6期1170-1175,共6页Chinese Journal of Tropical Crops

基　　金：公益性行业科研专项(No.201203021);海南省自然科学基金项目(No.310099);中央级公益性科研院所基本科研业务费专项(No.1630062013006);广东省产学研项目(No.2012B091100117);湛江市财政专项非竞争性分配项目(No.2011B0201)

摘　　要：采用顶空固相微萃取技术和气质联用仪测定不同发育期卡因菠萝果实的香气成分,以了解果实发育期间香气物质的变化。结果表明,无刺卡因果实在成熟的4个阶段共有香气成分69种,主要为酯类和烯类,其中己酸甲酯、辛酸甲酯、正己酸乙酯等成分是卡因菠萝的主要香气成分。卡因菠萝不同发育时期果实香气物质的种类和相对含量均有明显差异。Aroma component is one of the factors which play a full role in fruit quality. Based on the techniques of solid phase micro-extraction and GC-MS, the aroma profiles during fruit development of Smooth Cayenne pineapple were studied. The results showed that there were 69 kinds of components during this process, and most of which were esters and alkenes; methyl hexanoate, methyl octanoate, ethyl caproate were the specific aromatic components of Smooth Cayenne pineapple fruits; the types and quantities of the aroma components were evidently different in different development periods.

关 键 词：卡因菠萝 香气物质 发育期 

分 类 号：S668.3[农业科学—果树学]