尹燕雷;苑兆和;冯立娟;招雪晴;王金政;王超;

• 1:山东省果树研究所
• 2:山东农业大学园艺科学与工程学院

摘要(Abstract)：

采用带捕集阱的静态顶空和气相色谱—质谱联用(GC-MS)技术研究凯特、金太阳和魁金杏果实发育过程中香气成分的组成及变化。结果表明,在3个杏品种绿熟期、商熟期和完熟期共检测到香气成分56种,主要为醇类和酯类。果实的不同发育阶段,香味组分及其含量差异较大。其中绿熟期以醇类为主,商熟期和完熟期均以酯类为主。魁金杏的香气成分总含量明显高于金太阳、凯特。3个品种的酯类化合物含量较高,包括乙酸已酯、2-甲基丙酸己酯等,其含量随着果实的成熟逐渐升高。丁酸乙酯、己酸乙酯、2-甲基丙酸己酯、癸醛是杏果实的特征香气成分。

关键词(KeyWords)： 杏;果实发育;香气成分;GC-MS

Abstract:

Keywords:

基金项目(Foundation): 国家科技支撑项目(2008BAD92B02-7)

作者(Author): 尹燕雷;苑兆和;冯立娟;招雪晴;王金政;王超;

Email:

DOI: 10.13925/j.cnki.gsxb.2010.03.033

参考文献(References)：

• [1]CHEN Xue-sen,GAO Dong-sheng,LI Xian-li,ZHANG Yan-min,ZHANG Lian-zhong.Xinshiji—a new early ripening apricot varietyobtainedbyembryo culture[J].Acta Horticulturae Sinica,2001,28(5):475.陈学森,高东升,李宪利,张艳敏,张连忠.胚培早熟杏新品种—新世纪[J].园艺学报,2001,28(5):475.
• [2]CHEN Xue-sen,SHU Huai-rui,LI Xian-li,GAO Dong-sheng,ZHANG Yan-min,SHEN Xiang,CHEN Xiao-liu,HE Tian-ming.Shannongkaixin1—a new apricot variety obtained by embryo culture[J].Acta Horticulturae Sinica,2005,32(1):176.陈学森,束怀瑞,李宪利,高东升,张艳敏,沈向,陈晓流,何天明.胚培杏新品种—山农凯新1号[J].园艺学报,2005,32(1):176.
• [3]TANG C,JENNINGS W.Volatile compound of apricot[J].Journal of Agricultural and Food Chemistry,1967,15:24-28.
• [4]GOMEZ E,LEDBETTER C.Volatile compounds in apricot plum and their interspecific hybrids[J].Journal of Agricultural and Food Chem-istry,1993,41:1669-1676.
• [5]TAKEOKA G,FLATH R,MON T,TERANISHI R,GUENTERT M.Volatile constituents of apricot(Prunus armeniaca)[J].Journal of A-gricultural and Food Chemistry,1990,38:471-477.
• [6]GOMEZ E,LEDBETTER C.Development of volatile compounds dur-ing fruit maturation characterization of apricot and plum×apricot hy-brids[J].Food Agric,1997,74(4):541-546.
• [7]CHEN Mei-xia,CHEN Xue-sen,FENG Bao-chun.GC-MS analysis of fruit aroma components of two apricot cultivars[J].Acta Horticul-turae Sinica,2004,31(5):663-665.陈美霞,陈学森,冯宝春.杏品种间果香成分的气相色谱-质谱分析[J].园艺学报,2004,31(5):663-665.
• [8]ECHEVERRIA G,FUENTES T,GRAELL J,LARA I,LOPEZM L.Aroma volatile compounds of Fuji apples in relation to harvest date and cold storage technology A comparison of two seasons[J].Posthar-vest Biology and Technology,2004,32:29-44.
• [9]LOPEZM L,VILLATORO C,FUENTES T,GRAELL J,LARA I,ECHEVERRIA G.Volatile compounds quality parameters and con-sumer acceptance of Pink Lady apples stored in different conditions[J].Postharvest Biology and Technology,2007,43:55-66.
• [10]FENG Tao,CHEN Xue-sen,ZHANG Yan-min,HE Tian-ming,ZHANG Chun-yu,WANG Li-ping,LIU Yang-min.Comparison study of volati components on Malus sieversii and in Malus domesti-ca[J].Acta Horticulturae Sinica,2006,33(6):1295-1298.冯涛,陈学森,张艳敏,何天明,张春雨,王利平,刘扬岷.新疆野苹果与栽培苹果香气成分的比较[J].园艺学报,2006,33(6):1295-1298.
• [11]CHEN Mei-xia,CHEN Xue-sen,ZHOU Jie,LIU Yang-min,CI Zhi-juan,WU Yan.Changes of aroma constituents in apricot during fruit development[J].Scientia Agricultura Sinica,2005,38(6):1244-1249.陈美霞,陈学森,周杰,刘扬岷,慈志娟,吴燕.杏果实不同发育阶段的香味组分及其变化[J].中国农业科学,2005,38(6):1244-1249.
• [12]AABY K,HAFFNER K,SKREDE G.Aroma quality of gravenstein apples influenced by regular and controlled atmosphere storage[J].Lebensmittel Wissenschaft Und Technologie,2002,35:254-259.
• [13]YANG Rong-hua.Characteristic flavor compounds in peel oil of lime[J].Food and Fermentation Industries,2000,3:31-34.杨荣华.白柠檬果皮油特征香气成分的评价[J].食品与发酵工业,2000,3:31-34.
• [14]GUICHARD E,SCHLICH P,ISSANCHOU S.Composition of apricot aroma correlation between sensory and instrumental data[J].J Food Sci,1990,55(3):735-738.
• [15]GUICHARD E,SOUTY M.Comparison of the relative quantities of aroma compounds found in fresh apricot(Prunus armeniaca)from six different varieties[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1988,186:301-307.
• [16]YUAN Zhao-he,CHEN Xue-sen,ZHANG Chun-yu,YIN Yan-lei,ZHANG Yuan-jun,ZHU Li-qin,FENG Tao.GC-MS analysis of aromatic components in different chaenomeles cultivars in Yizhou[J].Journal of Fruit Science,2008,25(2):269-273.苑兆和,陈学森,张春雨,尹燕雷,张元俊,朱丽琴,冯涛.沂州木瓜不用品种果实香气物质GC-MS分析[J].果树学报,2008,25(2):269-273.
• [17]ZHANG Xu,JIANG Yuan-mao,PENG Fu-tian,HE Nai-bo,LI Yan-ju,ZHAO Deng-chao.Changes of aroma components in Hong-deng sweet cherry during fruit development[J].Scientia Agricultura Sinica,2007,40(6):1222-1228.张序,姜远茂,彭福田,何乃波,李延菊,赵登超.红灯甜樱桃果实发育进程中香气成分的组成及其变化[J].中国农业科学,2007,40(6):1222-1228.
• [18]TU Zheng-shun,LI Hua,WANG Hua,LI Ke-chang,LU Jia-lan.The changes of aroma compounds in kiwifruit after harvest[J].Acta Horti-culturae Sinica,2001,28(6):512-516.涂正顺,李华,王华,李可昌,卢家烂.猕猴桃果实采后香气成分的变化[J].园艺学报,2001,28(6):512-516.
• [19]NIE Lan-chun,SUN Jian-she,HUANG Rui-hong.The biosynthesis and affecting factors of aroma in some fruits[J].Chinese Bulletin of Botany,2004,21:631-637.乜兰春,孙建设,黄瑞红.果实香气形成及其影响因素[J].植物学通报,2004,21:631-637.
• [20]GUADAGNID G,BUTTERYR G,HARRIS J.Odour intensities of hop oil constituents[J].Journal of Agricultural and Food Chemistry,1966,17:142-144.