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当前位置: 首页 > 文章 > 梨不同品种果实香气成分的GC-MS分析 果树学报 2009,26 (3) 294-299
Position: Home > Articles > GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus Journal of Fruit Science 2009,26 (3) 294-299

梨不同品种果实香气成分的GC-MS分析

作  者：
田长平;魏景利;刘晓静;王娜;王海波
单  位：
中国农业科学院果树研究所;山东农业大学园艺科学与工程学院作物生物学国家重点实验室;山东农业大学作物生物学国家重点实验室山东省冠县国有毛白杨林场临清市林业局;山东农业大学作物生物学国家重点实验室;山东农业大学科技学院
关键词：
梨;香气成分;GC-MS
摘  要：
采用顶空萃取和气相色谱质谱联用技术分析了3个白梨品种与3个砂梨品种商熟期果实香气成分。结果表明,参试的6个梨品种主要香气成分种类数及其质量分数、主要香气类别质量分数与香气总量均存在一定差异,其中3个白梨品种香气总量、醛类物质质量分数及其在香气总量中的比例均明显高于3个砂梨品种;己醛为6个参试梨品种共有的质量分数均为最高的香气成分;己醛、1-己醇及乙酸己酯是6个梨品种共有的特征香气成分,参试的6个梨品种特征香气成分及其香气值均存在一定差异,其中3个白梨品种己醛和乙酸己酯的香气值均明显高于3个砂梨品种。
译  名：
GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus
作  者：
TIAN Chang-ping1,WEI Jing-li2,LIU Xiao-jing1,WANG Na1,WANG Hai-bo1,SUN Jia-zheng1,LI Deng-tao3,CHEN Xue-sen1(1State Key Laboratory of Crop Biology,Shandong Agricultural University,Tai’an,Shandong 271018,China;2Guanxian State Forest Farm of Populas Tomentosa,Guanxian,Shandong 252500 China;3Department of Forestry,Linqing Municipality,Linqing,Shandong 252600 China)
关键词：
Pear(Pyrus spp.);Aromatic components;GC-MS
摘  要：
The aromatic components of 3 pear cultivars belonging to Pyrus bretschneideri Rehd.and 3 cultivars belonging to P.pyrifolia Nakai were extracted by Head-Space and analyzed by Gas Chromatography-Mass Spectrometric(GC-MS).The results showed that the numbers and contents of main aromatic compounds,contents of main aromatic categories and total aromatic components had some difference among these cultivars.The total aromatic components,the content of aldehydes and its proportion in the total aromatic components in 3 cultivars of P.bretschneideri were higher significantly than those of other 3 cultivars of P.pyrifolia.The hexanal was the common component and the highest one in these 6 cultivars.Compared with 3 cultivars of P.pyrifolia,the content of hexanal in the 3 cultivars of P.bretschneideri was higher significantly.Hexanal,1-hex-anol and acetic acid and hexyl ester were the characteristic flavor compounds of these 6 cultivars.Both the characteristic flavor compounds and odor units existed some difference in these 6 cultivars.Odor units of hexanal and acetic acid,hexyl ester in 3 cultivars of P.bretschneideri were higher than those of the 3 cultivars of P.pyrifolia significantly.

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