西番莲香味及主要糖酸物质含量的季节性变化规律研究  

Studies on Seasonal Variability of Aroma Components and Principle Sugar Acids Contents in Passion Fruit

作　　者：黄苇[1] 黄琼[1] 罗汝南[1] 吴锦铸[1] 陈永泉[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《华南农业大学学报》2003年第4期84-87,共4页Journal of South China Agricultural University

摘　　要：用改良的"Likens Nickerson"装置抽提出"华杨1号"黄果西番莲(Passifloraedulisf.flavicarpaDegener)果汁香精油,该香精油经GC MS分离鉴定出50种成分,包括脂肪族酯类16种,脂肪醇类6种,醛类5种,酮类5种,萜烯类13种,其他成分5种.丁酸乙酯、丁酸己酯、β 紫罗兰酮对西番莲果汁的香味贡献较大.西番莲果汁香味及主要糖酸物质含量存在显著的季节性差异.夏末初秋成熟的果实品质最佳:香味好,糖酸比高,丁酸乙酯、丁酸己酯和β 紫罗兰酮的含量高;冬季成熟的果实品质较差,但L-抗坏血酸含量较高.The essential oil of 'Hua Yang No.1' yellow passion fruit(Passiflora edulis f. flavicarpa Degener) juice was extracted by 'Likens-Nickerson' extractor, in which 50 components is identified by GC-MS, including 16 aliphatic esters, 6 aliphatic alcohols, 5 aldehydes, 5 ketones, 13 terpeniod compounds and 5 others. Ethyl butanoate, hexyl butanoate and β-ionone contribute most to the aroma of the passion fruit. There exists a significant seasonal variability in content of aroma components and sugar acids of passion fruit juice. Fruits maturing in late summer and early autumn had better quality with stronger aroma , higher sugar-acid ratio and content of ethyl butanoate, hexyl butanoate and β-ionone. Fruits maturing in winter were of poorer quality, but had higher content of L-ascorbic acid.

关 键 词：西番莲 脂肪醇 醛 酮 萜烯 酯 糖酸物质 

分 类 号：S667[农业科学—果树学]