3个苹果品种果实香气物质研究

doi:10.6048/j.issn.1001-4330.2017.10.004

摘要/Abstract

摘要： 【目的】研究新富1号、早富1号和长富2号果实香气成分差异。【方法】利用顶空固相微萃取和气相色谱－质谱联用技术分别测定3个苹果品种香气成分。【结果】3个品种富士苹果果实香气成分主要由酯类和醇类物质组成，新富1号、早富1号和长富2号相对含量大于1%的香气成分种类分别为15、14和20种，是新富1号、早富1号和长富2号的主要香气成分，三者有乙酸乙酯、乙酸丁酯、乙酸己酯、丁酸乙酯、正戊酸己酯等10种共有主要香气成分，但在不同品种间含量差异较大，且三者均含有独有的香气成分。【结论】3个苹果品种果实主要香气成分基本一致。根据香气成分种类及含量，将3个苹果品种划分为“酯香型”，其中新富1号、早富1号属于“酯香型”苹果中的“乙酸酯型”，长富2号属于“酯香型”苹果中的“丁酸酯型”。

关键词: 苹果; 香气成分; 气相色谱—质谱法

Abstract: 【Objective】 This paper aims to study the difference of aroma components in Malus Xinfu 1, Malus Zaofu 1 and Nagafy 2 apple fruits.【Method】The aromatic components of three apple cultivars were reexamined by HSSPME and analyzed by GC-MS.【Result】Esters aldehydes and alcohols were the constituents in three Fuji apples. The aroma components with relative content of more than one percent were respectively 15,14 and 20 from Malus xinfu 1, Malus zaofu 1 and Nagafy 2 apple. The main 10 aromatic components were ethyl acetate, acetic acid, butyl ester, acetic acid, hexyl ester, butanoic acid, ethyl ester and Hexyl n-valerate, etc. but there were differences in relative contents among the three apple cultivars,each of which had the unique aroma components.【Conclusion】The main aroma components of three apple varieties were basically the same. According to the different categories and relative contents of aromatic components, three apple cultivars could be classified as ester-type. Malus Xinfu 1 and Malus Zaofu 1 could be classified as the acetate-type of ester-type apple and Nagafy 2 apple as the butanoic-type of ester-type apple.

Key words: apple; aromatic components; GC-MS

中图分类号:

S661.2

卢明艳, 刘珩, 孙守文, 张东亚, 赵蕾, 陶秀冬, 古丽米热. 3个苹果品种果实香气物质研究[J]. 新疆农业科学, 2017, 54(10): 1796-1803.

LU Ming-yan, LIU Heng, SUN Shou-wen, ZHONG Dong-yan, ZHAO Lei, TAO Xiu-dong, GU Li-mire. Comparison of Aroma Components in Three Apple Cultivars[J]. Xinjiang Agricultural Sciences, 2017, 54(10): 1796-1803.

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