作　　者： ; ; ; ; ; ; ; ;

机构地区： 新疆大学化学化工学院

出　　处： 《新疆农业科学》 2012年第10期1824-1833,共10页

摘　　要： 【目的】分析研究采后新疆蟠桃在贮藏前后期果实香气成分的变化。【方法】采用顶空-固相微萃取(HS-SPME)与气-质联用(GC-MS)技术对蟠桃果实香气成分进行提取和分析;比较溶剂萃取(LLE)、水蒸气蒸馏(SDE)和HS-SPME 3种提取方法对蟠桃香气成分分析的影响。【结果】HS-SPME最佳萃取条件为萃取头50/30μm DVB/CAR/PDMS灰色,萃取时间40 min,萃取温度50℃;HS-SPME-GC-MS在蟠桃果实贮藏前后期分别检测出53和44种挥发性物质。【结论】贮藏前后期蟠桃果实所含的挥发性成分有较大的差异,作为蟠桃香气的特征组分酯类和内酯类物质在贮藏第4周后含量显著减少。 [Objective] The purpose of this study was to study and analyze the changes of aroma of oblate- peach fruit at pre -and post -harvest. [ Method] Three analytical methods, including headspace solid - phase micro extraction （ HS - SPME）, liquid - liquid extraction （LLE） and steam distillation extraction （SDE） were utilized to investigate the aroma profile characteristics of oblate - peach fruit during storage, and the compounds were detected by gas chromatography mass spectrometric （GC -MS）. [ Result ] Silica fiber coated with （DVB -CAR -PDMS） was found to be more efficient for collecting the SPME headspace volatile compounds, and the extraction time of 40 min, extraction temperature of 50℃ were preferred in this study. The results also show that the volatile compounds displayed different composition during storage, a total of 53 volatiles were identified prior to storage and 44 after storage by HS - SPME - GC - MS. [ Conclusion ] The compounds of peach aroma had great difference between pre - harvest and postharvest storage. The content of lactones and esters, characteristic compounds of peach aroma, were much lower after 4 weeks of storage.

关 键 词： 蟠桃 香气成分 顶空 固相微萃取

领　　域： [农业科学] [农业科学]