赵玉华;赵浩均;熊苗;常学东;

• 1:河北科技师范学院

摘要(Abstract)：

【目的】以9个燕山板栗品种为材料,分析燕山板栗在成熟时的果实香气构成特点及品种间差异,探索影响板栗香气的主要挥发性物质,为育种和贮藏研究提供理论依据。【方法】使用顶空固相微萃取结合气质联用技术(HSSPME/GC-MS)对板栗果实的香气成分进行了测定,并结合主成分分析法(PCA)对检测结果进行分析。【结果】9个品种共检测到36种化合物,其中酚类物质7种,醇类、烷烃类和酯类物质各5种,酸类4种,酚类3种,醚类和酮类物质各1种,其他物质5种,9个品种都是以醛类物质为主。确定了每个品种主要香气物质,9个燕山板栗品种的特征香气成分构成存在一定的差异。【结论】燕山板栗成熟时的特征香气物质以醛类为主,然后是醇类和酯类。癸醛是9个品种都含有的香气物质,而且相对含量均较高。9个燕山板栗品种成熟时的主要特征香气物质是癸醛、壬醛、棕榈酸甲酯和肉豆蔻酸异丙酯。

关键词(KeyWords)： 燕山板栗;成熟;主要香气物质;HS-SPME/GC-MS;PCA

Abstract:

Keywords:

基金项目(Foundation): 河北省协同创新中心——板栗产业(2018);; 燕山板栗近自然生产技术创新与示范(18236328D);; 河北省燕山农业特色产业技术研究院建设补助经费项目(159676221D)

作者(Author): 赵玉华;赵浩均;熊苗;常学东;

Email:

DOI: 10.13925/j.cnki.gsxb.20180504

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