采用固相微萃取法(SPME)和气质联用(GC-MS)技术对不同发育阶段的番石榴果实的挥发性物质进行定性和定量分析.结果表明,挥发物的主要成分包括萜烯类、酯类、醇类和醛类四大类,其中萜烯类和醇类物质的相对含量随着果实的成熟而减少,酯类和醛类物质则随着果实的成熟而增加.总共分析出35种挥发性物质,青果、成熟果和完熟果中的共同挥发物有9种,分别是己醛、反-2-已烯醛、叶醇、正己醇、β-石竹烯、乙酸叶醇酯、乙酸己酯、α-古巴烯、2-正戊基呋喃,其总的相对含量分别为81.61%、76.36%和85.57%.%Qualitative and quantitative analysis of the volatiles from different developmental stages of guava fruit were identified by solid phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS) . The results indicated that the major volatile components included terpene compounds, esters, alcohols and aldehydes. The relative content of terpene compounds and alcohols decreased, and those of esters and aldehydes increased with the fruit ripening. Thirty-five volatiles were detected in total in guava fruit during the three developmental stages, but only nine of them were observed in green fruit, mature fruit and ripe fmit. The common volatiles were hexanal, (E)-2-Hexenal, 3-Hexen-l-ol, 1-Hexanol, β-caryophyllene, (Z)-3-Hexan-l-ol acetate, Hexyl acetate, α-Copane and 2-pentyl furan. The relative content of the nine components in the three kinds of fruits volatlies were 81.61％, 76.36％ and 85.57％, respectively.
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