不同贮藏期“寒香”梨果实香气成分的GC-MS分析  

Analysis of GC-MS on Fruit Aroma Components of ‘Hanxiang' Pear During Different Storage Periods

作　　者：王强[1] 张茂君[1] 闫兴凯[1] 李红莲[1] 丁丽华[1] 邢国杰[2] 

机构地区：[1]吉林省农业科学院果树研究所,农业部东北地区(吉林)果树科学观测实验站,吉林公主岭136100 [2]吉林省农业科学院生物技术研究中心,吉林长春130033

出　　处：《北方园艺》2013年第22期32-35,共4页Northern Horticulture

基　　金：国家现代农业产业技术体系资助项目(CARS-29-06)

摘　　要：以"寒香"梨果实为试材,采用气相色谱-质谱联用(GC-MS)技术对不同贮藏期"寒香"梨果实挥发物质成分及其相对含量进行了分析研究。结果表明:"寒香"梨成熟果实中共检测到7类32种香气成分,19种酯类物质,3种醇类物质,3种醛类物质,3种烷类物质,2种烯烃类物质,1种酮类物质,1种其它杂环类物质。随着果实贮藏期的延长,果肉变软后,果实香气物质中的醇类物质、醛类物质、烷类物质、烯烃类物质及酮类物质均向酯类物质转化;己酸乙酯、乙酸己酯、2-甲基丁酸乙酯、(E)-2-己烯-1-醇乙酸酯、辛酸乙酯等5种酯类物质是"寒香"梨果实中的主要香气物质。Taking ＇ Hanxiang~ pear {ruit as test material,the technique on the aroma components during different storage periods and their relative content were analyzed by gas chromatography-mass spectrometry （GC-MS）. The results showed that ＇ Hanxiang~ pear fruit had 32 aromatic substances of 7 types,including 19 kinds of esters,3 kinds of alcohols,3 kinds of aldehydes,3 kinds of alkanes,2 kinds of olefin, 1 kind of ketones and 1 kind of heterocyclic substance. As the storage period extend to fruit pulp softening, fruit aroma substances of alcohols,aldehydes,alkanes, alkenes and ketones convert to esters. The esters play a leading role in the fruit aroma of ＇Hanxiang＇ pear, which including hexanoate, Hexyl acetate, Ethyl-2-Methylbutyrate, （E）-2-hexene-l-alcohol acetate and Ethyl caprylate.

关 键 词：“寒香”梨 果实 气相色谱-质谱联用(GC-MS) 香气成分 

分 类 号：S661.2[农业科学—果树学]