套袋对早富1号苹果果实香气成分的影响  

Effects of Bagging on Aroma Compounds of Zaofu 1 Apple

作　　者：刘珩[1] 卢明艳[1] 王涛[1] 孙守文[1] 赵蕾[1] 张东亚[1] 

机构地区：[1]新疆林业科学院,新疆乌鲁木齐830063

出　　处：《黑龙江农业科学》2017年第5期70-73,共4页Heilongjiang Agricultural Sciences

基　　金：新疆科技兴农资助项目;新疆维吾尔自治区公益性科研院所基本科研业务经费资助项目

摘　　要：为了解套袋对早富1号苹果果实香气成分的影响。利用顶空固相微萃取和气相色谱-质谱联用技术分别测定了套袋和未套袋果实香气成分,并进行了探讨。结果表明:早富1号苹果果实套袋与未套袋香气成分均以酯类物质为主,属于"酯香型"。酯类化合物相对含量为未套袋果实>套袋果实;醇类化合物相对含量为套袋果实>未套袋果实。早富1号果实主要香气成分均以乙酸乙酯、乙酸丁酯、2-甲基乙酸丁酯等物质为主。早富1号苹果果实套袋与未套袋香气成分基本一致,相对含量呈现差异。In order to understand the effect of bagging on the aroma components of apples. The aroma components of bagged and unsealed fruits were determined by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry and the results are discussed. The results showed that main aroma components of both bagged and non-bagged Zaofu 1 apples were ester-based substances,which belonged to ＂ester flavor＂. In terms of the contents of ester compound,non-bagged apples〉bagged apples; in terms of the contents of alcohol compounds, bagged apples 〉 non-bagged apples. The main aroma components of Zaofu 1 apples were ethyl ester,acetic acid arnd 2-methyl acetate. Aroma components of Zaofu 1 apples were basically the same for both bagged apples and non-bagged apples with relative difference in Contents.

关 键 词：苹果 套袋 香气成分 

分 类 号：S661.1[农业科学—果树学]