蔷薇科水果香气物质的研究进展  

Advances in Research on Aroma Compounds of Rosaceae Fruits

作　　者：徐廷 马琼 田成 周志 XU Ting;MA Qiong;TIAN Cheng;ZHOU Zhi(Key Laboratory of Biological Resources Protection and Utilization of Hubei Province, School of Biological Science and Technology,Hubei University for Nationalities,Enshi 445000,Chin)

机构地区：[1]湖北民族学院生物科学与技术学院生物资源保护与利用湖北省重点实验室,湖北恩施445000

出　　处：《湖北民族学院学报（自然科学版）》2017年第3期265-269,277,共6页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：国家自然科学基金地区科学基金项目(31460442);生物资源保护与利用湖北省重点实验室开放基金项目(PKLHB1307);湖北省教育厅自然科学重点项目(D20122902);湖北民族学院博士基金项目(MY2012B)

摘　　要：香气成分是水果加工制品的典型风味,是影响其整体品质的重要因子,研究水果中香气物质,对调控和改善水果加工制品香气品质具有重要意义.概述了国内外部分蔷薇科水果游离态和键合态香气化合物的研究现状,并对水果中游离态香气化合物的提取方法和键合态香气化合物的释放方法进行了论述,指出了蔷薇科水果中香气物质研究中存在的问题及今后研究重点,为深入探究蔷薇科水果及其加工制品香气品质的调控提供参考.The aroma components are typical flavors of fruit processing products and they are important factors affecting the overall quality.Study on the aroma compounds of fruit is important to control and improve the aroma quality of fruit processing.In this paper,we summarized the progress of aroma components in free and bonding states of Rosaceae fruits,discussed the extraction methods of free aroma components and the releasing methods of bonding aroma components,and analyzed the problems existing in the research of aroma compounds in Rosaceae fruits and the research focus in the future.The study will provide reference to further explore the aroma compounds of Rosaceae fruits and to control the products flavor quality of Rosaceae fruits.

关 键 词：蔷薇科 水果 香气物质 提取方法 

分 类 号：S661.1[农业科学—果树学]