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当前位置: 首页 > 文章 > 金魁猕猴桃发育过程中香气成分的动态变化 果树学报 2006,23 (2) 205-208
Position: Home > Articles > Dynamic changes of aroma components of Jinkui kiwifruit during fruit development Journal of Fruit Science 2006,23 (2) 205-208

金魁猕猴桃发育过程中香气成分的动态变化

作  者：
谭皓;廖康;涂正顺
单  位：
山东农业大学园艺科学与工程学院;新疆农业大学园艺学院
关键词：
金魁猕猴桃;发育;香气成分
摘  要：
采用顶空固相微萃取法(HeadspaceSolid-PhaseMicro-Extractions,HS-SPME),提取美味猕猴桃品种金魁发育过程中的香气成分,经气相色谱/质谱(GasChromatography/MassSpectrometry,GC/MS)联机分析,在6、7、8、9、10月份的果实中,分别检测出55、48、47、51、47种香气成分,占各自总峰面积的99.07%、96.33%、99.96%、99.99%、99.96%。分类分析表明,果实香气成分主要以酯类、醇类、醛类为主。其中,酯类物质相对含量在果实发育过程中呈现出降-升-降的变化规律,最高值出现在9月份,为73.26%;而醇类和醛类物质均呈升-降-升的变化规律,最高值分别出现在7月份和8月份,为56.5%和27.95%。此外,还检测出乙酸乙酯、丁酸乙酯、己酸乙酯等猕猴桃特征香气成分。
译  名：
Dynamic changes of aroma components of Jinkui kiwifruit during fruit development
作  者：
TAN Hao, LIAO Kang, TU Zheng-shun(College of Horticulture, Xinjiang Agricultural University, Urumqi,Xinjiang 830052 China; College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an ,Shandong 271018 China)
关键词：
Jinkui kiwifruit; Fruit development; Aroma component
摘  要：
The aroma components of Actinidia deliciosa cv. Jinkui were studied by using HS SPME (Headspace Solid-Phase Micro-Extractions) during fruit development. According to the analysis of GC/MS (gas chromatography/mass spectrometry), 55, 48, 47, 51 and 47 components were identified in June, July, August, September and October, respectively. They represented 99.07%, 96.33%, 99.96%, 99.99% and 99.96% of the total peak area. The main aroma components were esters, alcohols and aldehydes, indicated by classification analysis. Among of them, the change regularity of relative content of esters was decreased-increased-decreased during fruit development, and the maximum appeared in September, which was 73.26%. But the change regularity of relative content of both alcohols and aldehydes were increased-decreased-increased. The maximums appeared at July and August, which were 56.5% and 27.95% respectively. And some characteristics of aroma components of kiwifruit were detected such as ethyl acetate; butanoic acid, ethyl ester and hexanoic acid, ethyl ester etc.

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