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Position: Home > Articles > Effect of bagging on the content of aromatic substances of Red Fuji apple Journal of Fruit Science 2006,23 (3) 322-325

套袋对红富士苹果果实芳香成分的影响

作  者:
赵峰;王少敏;高华君;孙山
单  位:
山东省果树研究所
关键词:
红富士苹果;顶空固相微萃取;气相色谱-质谱联用;芳香物质;芳香前体
摘  要:
以短枝红富士苹果(Malusdomesticacv.RedFujiSpur)为试材,顶空固相微萃取法(HS-SPME)提取芳香成分,GC-MS定性、定量分析,研究套袋对红富士苹果果实芳香成分的影响。结果表明,未套袋红富士苹果的芳香成分中酯类、醛类和醇类化合物的相对含量均较高,分别为42.18%、29.65%和17.75%,但以酯类化合物含量最高,可将其划为“酯香型”苹果品种。套袋后红富士苹果果实风味变淡,芳香成分总量仅相当于未套袋果的91.38%;而且由于酯类和醇类物质均有不同程度地降低,分别相当于未套袋果的42.75%和82.98%,醛类为未套袋果的1.77倍,使红富士苹果的特有风味有所改变。
译  名:
Effect of bagging on the content of aromatic substances of Red Fuji apple
作  者:
ZHAO Feng, WANG Shao-min, GAO Hua-jun,SUN Shan (Shandong Fruit Research Institute, Tai'an, Shandong 271000 China)
关键词:
Red Fuji apple; HS-SPME; GC-MS; Aromatic substances; Precursor for aroma
摘  要:
The aromatic substances in the fruit of Red Fuji apple cultivar were determined by using headspace solid phase microextraction (HS-SPME) and GC/MS. Results showed 58 and 53 kinds of substances were identified. The total content of aromatic substances in bagged apples was corresponded to 91.38% of un-bagged apples and the contents of esters and alcohols were reduced to 42.75% and 82.98% of un-bagged ones; but the content of aldehydes was 1.77 times of the un-bagged apples; so the flavor of the bagged fruit is reduced and the characteristic flavor of Red Fuji is changed. The relative contents of esters (42.18%), aldehydes (29.65%) and alcohols (17.75%) of un-bagged fruit were higher than those of bagged ones, so Red Fuji-could be classified as an ester-type cultivar.

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