GC-MS法研究成熟度对欧李果香气成分的影响  

Effect of Harvest Maturity on Aroma Components of Chinese Dwarf Cherry with GC-MS

作　　者：刘俊英[1,2] 李双石 闫征[1,2] 李卫东 LIU Jun-ying, LI Shuang-shi, YAN Zheng, LI Wei-dong(1. College of Biotechnology, Beijing Polytechnic, Beijing 100176, China; 2. School of Chinese MateriaMedica, Beijing University of Chinese Medicine, Beijing 100102, Chin)

机构地区：[1]北京电子科技职业学院生物工程学院,北京100176 [2]中国中医药大学中药学院,北京100102

出　　处：《食品研究与开发》2018年第14期148-152,共5页Food Research and Development

基　　金：北京市教委面上项目(KM201710858002)

摘　　要：以3种成熟度的欧李果为研究对象,应用顶空固相微萃取结合气相色谱-质谱联用仪(gas chromatographymass spectrometry,GC-MS)对"京欧Ⅱ"欧李果成熟过程中香气成分的变化进行研究。结果表明,3种成熟度欧李果中共检出75种香气成分,脂类47种、醇类5种、醛类3种、酸3种、萜烯类12种,烷烃和萘5种。随着欧李果成熟度增加,醇类、醛类、酸、萜烯类相对含量增加,脂类相对含量降低。其中,在成熟过程中相对含量增幅较大的萜烯类香气成分为香叶醇、里哪醇,增幅较大醇类是(E)-2-己烯-1-醇和叶醇。香叶醇、里哪醇、(E)-2-己烯-1-醇和叶醇对欧李果香气贡献较大,其次是月桂烯、柠檬醛、香茅醇、橙花醇。Three kinds of Chinese Dwarf Cherry at different development stage were analyzed in this study. The fruits with different harvest maturities were subjected to solid-phase micro-extraction and evaluated by gas chromatography-mass spectrometry（GC-MS） for aroma components. The results showed that 75 aroma components were detected,including 47 kinds of esters,5 kinds of alcohols,3 kinds of aldehydes,3 kinds of acids,12 kinds of terpenes,5 kinds of alkanes and naphthalenes. It was found that the relative contents of alcohols,aldehydes,acids and terpenes were increased,but the relative content of esters were decreased during ripening process. Geraniol and Linalool were dominant terpenes,trans-2-hexen-1-ol,and cis-3-hexen-1-ol were dominant alcohols in Chinese Dwarf Cherry during ripening process. Geraniol,Linalool,trans-2-hexen-1-ol,and cis-3-hexen-1-ol contribute to aroma aomponents of Chinese Dwarf Cherry,followed by myrcene,citral,geraniol,and nerol.

关 键 词：欧李 香气成分 萜烯类 成熟度 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]