知识与财富的链接
以皮胎果为试材,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术测定皮胎果果实后熟过程中挥发性芳香物质种类及其相对含量的变化。结果表明,在皮胎果后熟过程中,共计采集到酯类、醇类、酮类、醛类、醚类、酸类、酚类、烯烃类和烷烃类9大类132种挥发性芳香物质;皮胎果在绿果期(0 d)、转黄期(4 d)、软化期(8 d)、成熟期(12 d)的主要挥发性芳香物质种类和相对含量差别很大,酯类物质相对含量在果实软化即将成熟时积累达到最高峰值,醇类物质较酯类变化小,在果实成熟期相对含量下降到最低值,酯类和醇类物质种类在成熟期均小于绿果期,醇类物质较酯类种类变化较大,说明每个时期皮胎果都含有独特的挥发性物质,提供不同的嗅觉感官特征。
With Pyrus sinkjorgensis Yü as experimental materials, the solid-phase microextraction and gas chromatography- mass spectrometry(SPME-GC-MS) were used to identify and quantify the volatile aroma components of Pyrus sinkjorgensis Yü during ripening stage. The results showed that, 9 major categories of 132 kinds of volatile aroma compounds including esters, alcohols, ketones, aldehydes, ethers, acids, phenols, olefins and alkanes were determined during fruit ripening. There were significant differences in types and relative contents of volatile compounds of the fruits among green fruiting stage(0 d), yellowing stage(4 d), softening stage(8 d) and maturing stage (12 d). The relative contents of ester components reached to the highest in the later softening stage, the change of alcohols was less than esters, the relative contents of alcohols dropped to the lowest in maturing stage, both esters and alcohols species in maturing period were less than in green fruiting stage, alcohols types changes were more than esters, which indicated that, Pyrus sinkjorgensis Yü had different olfactory sensory characteristics endowed by unique volatile compounds in each period.
