套袋对两个苹果品种果实香气成分的影响  

The Influence of Bagging on the Aroma Components of Two Apple Cultivars

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

机构地区：[1]新疆林业科学院,乌鲁木齐830063

出　　处：《湖北农业科学》2017年第20期3889-3893,共5页Hubei Agricultural Sciences

基　　金：新疆科技兴农项目(xjkjxn2015-11)

摘　　要：为了解套袋对苹果品种新富1号(Malus domestica Borkh.cv.Xinfu No.1)、长富2号(M.domestica cv.Fuji Nagafu No.2)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,分别测定了套袋后2个苹果品种的香气成分。结果表明,2个富士苹果品种果实香气成分均以酯类和醇类化合物为主。在酯类化合物相对含量上,未套袋果实>套袋果实;在醇类化合物相对含量上,套袋果实>未套袋果实。新富1号果实香气成分以乙酸乙酯、乙酸丁酯、2-甲基乙酸丁酯、丁酸乙酯、乙酸己酯为主,长富2号果实香气成分以2-甲基乙酸丁酯、乙酸己酯、正戊酸己酯、2-甲基-1-丁醇、丁酸乙酯、丁酸丙酯、乙酸丁酯、2-甲基丁酸乙酯、丙酸乙酯为主,2个苹果品种的果实主要香气成分基本一致。不过套袋果实乙酸酯型香气成分相对含量均低于未套袋果实。To get to know the influence of bagging on the aroma components of Malus domestica Borkh. cv. Xinfu No.1 and M. domestica cv. Fuji Nagafu No.2 fruits. The aroma components of two apple cultivars after bagging were determined by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry. The result shows,2 varieties of Fuji apple fruit aroma ingredients are based on esters and alcohols,the relative content of ester compounds：non-bagged fruit bagged fruit;alcohol compounds relative to the amount of bagged fruitbagged fruit. M. domestica cv. Xinfu No.1 fruit aroma components were Acetic acid ethyl ester,Acetic acid butyl ester,Butanoic acid,2-methyl-ethyl ester,Butanoic acid,ethyl ester,Acetic acid hexyl ester;M. domestica cv. Fuji Nagafu No.2 fruit aroma ingredients are Butanoic acid,2-methyl-ethyl ester,Acetic acid hexyl ester,Hexyln-valerate,2-Methyl-1-butanol,Butanoic acid ethyl ester,Butanoic acid propyl ester,Acetic acid butyl ester,Butanoic acid,2-methyl-ethyl ester,Propanoic acid ethyl ester. The main aroma components of the two apple varieties were basically the same, and the relative content of the acetate type aroma components in the bagged fruit was lower than that of the non-bagged fruits.

关 键 词：苹果(Malus domestica Borkh.) 套袋 香气成分 品种比较 

分 类 号：S661.19[农业科学—果树学]