‘金凯特’杏果实发育期间香气成分分析

摘要

采用顶空固相微萃取技术，对‘金凯特’杏绿熟期、商熟期和完熟期3个不同发育阶段的果实香气组分及含量进行了分析。结果表明，‘金凯特’杏的香气成分共46种，主要为酯类、醇类、烃类和醛类。果实不同发育阶段香气组分及其含量差异较大，其中绿熟期检出31种香气成分，商熟期检出32种，完熟期检出24种，都以酯类化合物含量最高，3个阶段酯类化合物百分含量分别为61．14％、70．02％和61．48％。乙酸己酯、己酸乙酯、2－甲基－丙酸己酯和1－己醇是金凯特杏的特征香气成分，完熟期其香气值分别为448．50、29．86、7．85和3．54。%The aromatic components and contents of apricot cultivar Jinkaite were analyzed in green ripe period,commercial ripe period and full ripe period by static headspace and gas chromatography -mass spec-trometry.The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruits.The main aromatic components were esters,alcohols,hydrocarbons and aldehydes.The aromatic com-ponents and contents had significant differences among different fruit developmental periods.Among which, 31,32 and 24 kinds of aromatic components were detected in green ripe period,commercial ripe period and full ripe period respectively.The esters contents were all the highest in three developmental stages with the percentages of 61.14%,70.02% and 61.48% respectively.Acetic acid hexyl ester,ethyl hexanoate,pro-panoic acid 2 -methyl -hesyl ester and 1 -hexanol were the characteristic aroma components of Jinkaite apri-cot fruits,and their aromatic values in full ripen period were 448.50,29.86,7.85 and 3.54 respectively.