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不同栽培条件下凯特杏果实发育过程中香气成分的GC/MS分析 总被引：3，自引：0，他引：3
采用带捕集肼的静态顶空和气相色谱-质谱联用技术研究设施和露地2种栽培条件下凯特杏果实发育过程中香气成分的组成及其变化.结果表明:不同栽培条件下,凯特杏在绿熟期、商熟期和完熟期共检测到61种香气成分,主要成分为醇类和酯类;在果实的不同发育时期,香气成分及其含量差异较大,绿熟期以醇类为主,商熟期和完熟期以酯类为主;露地栽培的香气成分含量明显高于设施栽培;凯特杏酯类化合物含量较高,包括乙酸乙酯、(Z)-丁酸-3-己烯酯、丁酸乙酯等,其含量随着果实的成熟逐渐升高;乙酸丁酯、乙酸己酯、丁酸乙酯、丁酸丁酯、己酸乙酯、2-甲基丙酸己酯、1-己醇、3-己烯-1-醇是凯特杏果实的特征香气成分. 相似文献
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《林业科学》2017,(9)
【目的】了解不同品种杏李果实香气成分及含量特征,为杏李果实评价和品种改良提供理论依据。【方法】以3-辛醇为内标,采用顶空固相微萃取-气质联用技术(HS-SPME-GC-MS)分别对杏李品种‘风味玫瑰’、‘味帝’、‘味王’、‘恐龙蛋’、‘味厚’和‘风味皇后’的果实香气进行定性和定量分析,并根据香气阈值确定杏李各品种的香气值和特征香气。【结果】6个品种的果实中共检测出6大类77种化合物,包括9种醇、16种醛、29种酯,9种内酯、4种萜和10种酮。6个杏李品种均含有己醇、甲基庚烯酮、苯乙酮、己醛、辛醛、5-羟甲基糠醛、苯甲醛、γ-癸内酯和芳樟醇,香气种类由多到少依次为:‘风味玫瑰’‘味王’‘恐龙蛋’‘味帝’‘风味皇后’‘味厚’。杏李果实香气相对含量为37.22~277.05μg·kg~(-1)FW,平均含量为114.95μg·kg~(-1)FW,香气含量从高到低依次为‘味王’、‘风味玫瑰’、‘味厚’、‘味帝’、‘风味皇后’、‘恐龙蛋’。6个杏李品种中,醇类和内酯类含量最高的品种为‘风味玫瑰’,醛类和酮类含量最高的品种为‘味厚’,酯类含量最高的品种为‘味王’,萜类含量最高的品种为‘味帝’。‘风味玫瑰’的特征香气成分种类最多,有己醇、癸醛、乙酸丁酯、醋酸辛酯、己酸丁酯、己酸乙酯、γ-己内酯、γ-癸内酯和芳樟醇9种;‘味帝’的特征香气成分有己醛、壬醛、辛醛、乙酸丁酯和芳樟醇;‘味王’有己醇、乙酸丁酯、乙酸己酯、己酸丁酯、己酸乙酯、γ-癸内酯和芳樟醇7种特征香气,其中乙酸丁酯的香气值达到877.72μg·kg-1FW;‘恐龙蛋’的特征香气成分有己醇、己醛和辛醛;‘味厚’的特征香气成分有己醇、己醛、辛醛和芳樟醇;‘风味皇后’的特征香气成分有己醛、辛醛、反式-2-壬醛和芳樟醇。在风味方面,‘风味玫瑰’和‘味王’果实风味以杏香味为主,并伴有少量李香味;‘味帝’以李香味为主,并伴有少量杏香味;‘恐龙蛋’、‘风味皇后’和‘味厚’具有明显的李香味特征。【结论】杏李果实香气资源丰富,不同品种间差异较大。‘风味玫瑰’和‘味王’属于酯香型品种,‘味帝’、‘风味皇后’和‘味厚’为萜醛混合香型品种,‘恐龙蛋’为醛醇混合香型品种。本研究筛选出‘风味玫瑰’和‘味王’2个高酯型品种,1个高萜类品种‘味帝’和2个高醛类品种‘风味皇后’和‘味厚’。 相似文献
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三种桂花在不同开花期头香成分的研究 总被引：10，自引：0，他引：10
采用固相微萃取(SPME)分别吸附富集金桂、银桂和丹桂3个不同品种桂花在不同开花期的头香成分,用气相色谱-质谱(GC-MS)联用分析鉴定,对GC-MS总离子流色谱峰的峰面积进行归一化定量分析其头香成分,并分别考察了3种桂花在不同开花期头香成分的变化。其中金桂鉴定出22种化合物,银桂鉴定出18种化合物,丹桂鉴定出8种化合物,3种桂花均含有反式罗勒烯、乙酸-4-己烯酯、顺式芳樟醇氧化物、反式芳樟醇氧化物、β-芳樟醇、反式香叶醇和τ-癸酸内酯这7种化合物。金桂中α-紫罗酮、β-紫罗酮和τ-癸酸内酯的含量较高,故香气甜润馥郁;银桂中反式罗勒烯含量较高,故香气清幽淡雅;而丹桂中缺少α-紫罗酮、β-紫罗酮和罗勒烯等化合物,故甜香不够,清香不足。结果表明:SPME-GC-MS是一种可用于分析不同品种桂花和不同开花期鲜花头香成分变化的简单可行的分析方法,3个不同品种桂花的花香既具有一定的相似性,又存在着一定的差异性。 相似文献
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不同类型黄皮果实香气成分和特征香气物质分析 总被引：1，自引：0，他引：1
为给黄皮资源的开发利用提供理论支持,以8种黄皮果实为试材,采用顶空固相微萃取-气相色谱-质谱联用技术,对其果实中的香气成分和特征香气物质进行了检测和分析。检测结果表明:从8个黄皮品系的果实中共检测出挥发性成分99种,主要含有单萜烯类、单萜类、倍半萜烯类、类倍半萜类、醇类、酯类、酮类、醛类和其他类物质,其中含量较高的分别为β-水芹烯、D-柠檬烯、石竹烯、α-水芹烯、α-金合欢烯、1H-3a,7-亚甲基薁等成分;8个品系黄皮果实中的香气成分,均以单萜烯类和倍半萜烯类物质为主,二者均占各品系黄皮果实香气成分总含量的80%以上。聚类分析结果显示:大鸡心黄皮单独为一类,其余品系聚为一类。对其香气值(OAV)的分析结果表明:8个品系黄皮果实中均含有β-金合欢烯、α-水芹烯、β-水芹烯、D-柠檬烯、2-辛酮、α-蒎烯和石竹烯等特征香气物质,且α-水芹烯、β-水芹烯、D-柠檬烯对各黄皮品系香气的贡献均较大;8个黄皮品系间果实的香气成分存在明显差异,其中大鸡心和其他品系间的差异最大;α-水芹烯对各黄皮品系中果实香气成分的贡献最大。 相似文献
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为明确蓝莓Vaccinium spp.果实挥发物对黑腹果蝇Drosophila melanogaster的引诱效果，探寻基于寄主植物挥发物的化学生态调控技术。通过色度法判别蓝莓果实成熟程度，采用气相色谱—质谱联用方法分析不同成熟度蓝莓果实浸提液的成分和含量变化，利用Y型嗅觉仪探究蓝莓果实挥发性化合物对黑腹果蝇的引诱效果。结果表明：蓝莓果实成熟度依据其色度范围值聚类分为未熟果、半熟果及成熟果，不同成熟度蓝莓果实挥发物中共含有21种化合物，主要含有苯类、萜烯类、酯类、醇类、醛类物质，以醇类、醛类和酯类物质为主；除甲苯表现为一定的驱避性外，其他20种成分均表现出一定的引诱效果；引诱效果最好的是叶醇和氧化芳樟醇，引诱率为92.49%和91.32%，其次为3-戊酮和异戊酸甲酯引诱率分别为89.07%和87.97%，而乙酸叶醇酯的引诱率也可达到81.60%。该结果可为开发黑腹果蝇的植物源引诱剂提供参考。 相似文献
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用固相微萃取-气质联用分析砂梨汁的香气成分 总被引：1，自引：1，他引：0
为测定砂梨的香气成分,采用顶空固相微萃取对水晶、爱宕砂梨果汁的香气成分进行提取,气相色谱-质谱联用对香气化合物进行分析,结合谱库检索技术和参考文献对化合物进行鉴定．用内标法测定各成分的相对含量,水晶梨汁中共鉴定出挥发性成分23种,主要由2-壬酮（23．08％）、丙酸乙酯（19．51％）、丁酸丁酯（10．32％）、乙醇（9．82％）、乙酸乙酯（8．53％）、绿油脑（4．68％）、乙酸（4．41％）、环己烯（4．29％）等化合物组成;爱宕梨汁中鉴定出挥发性成分11种,主要由2-甲基丁酸乙酯（32．53％）、乙酸乙酯（24．56％）、异丙醇（17．81％）、十一醇（16．02％）、丁酸丁酯（4．59％）等化合物组成． 相似文献
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【目的】完善河西走廊地区酿酒葡萄果实品质的评价体系,确立河西走廊张掖产区酿酒葡萄品质的评价体系,研究其香气组分,为该地区酿酒葡萄产业发展和葡萄品质性状育种提供参考依据。【方法】选取甘肃省张掖市祁连葡萄酒庄园的'威代尔'蛇龙珠'赛美容'美乐'贵人香'5个酿酒葡萄品种,对其果实品质指标和香气组分进行测定分析,采用主成分分析法,对其品质指标与香气指标进行综合评价。【结果】对其果实品质指标的测定结果表明:5个酿酒葡萄品种之间果实的单粒质量、可溶性固形物、可溶性糖、糖酸比、果汁pH值、VC、总酚和单宁含量均存在显著差异(P 0.05);而其果形指数为1.0～1.2,并无显著差异。主成分分析结果表明:从其果实品质指标中共提取了3个主成分,以此建立了酿酒葡萄果实品质特征的综合评价模型,由此模型得出的各品种葡萄品质特征的综合排名由高到低依次为'美乐'蛇龙珠'威代尔'贵人香'赛美容'。对其果实香气组分的检测结果表明:从5个酿酒葡萄品种的果实中共检测出34种香气物质,其中以醛类为主,且所有品种均含有较高含量的2-己烯醛。从其香气指标中也提取了3个主成分,以此建立了葡萄果实香气风味的综合评价模型,由此模型得出的各品种葡萄香气风味的优劣顺序为'贵人香'蛇龙珠'赛美容'威代尔'美乐'。【结论】外在品质、糖、酸、单宁、总酚都是综合评价酿酒葡萄品质的主要性状指标,醛类物质是构成酿酒葡萄香气物质的主要成分。 相似文献
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Studies of tree-to-tree variation in fruit traits are a pre-requisite for cultivar development. Fruits were collected from
each of 63 marula (Sclerocarya birrea) trees in Bushbuckridge, South Africa and from 55 trees from the North Central Region
of Namibia. The South African trees were in farmers fields, communal land and natural woodland, at three sites: Acornhoek
road, Allandale/Green Valley and Andover/Wits Rural Facility. The Namibian trees were all from farmers fields in three areas:
North east, North west and West. The fruits were partitioned into skin and flesh/juice to examine the extent of the variation
found in different components of marula fruits from different trees. Namibian fruits were significantly larger than those
from South Africa (26.7 vs 20.1 g), due to their greater pulp mass (22.2 vs 16.2 g), especially the flesh/juice component.
In South African fruits, those from farmers fields were significantly larger in all components (Fruit mass = 23.6 vs 19.3
and 18.0 g in natural woodland and communal land respectively). In Namibia, mean fruit mass did not differ significantly across
sites (25.5 − 27.0 g). However, within each sample there was highly significant and continuous variation between trees in
the pulp (S Africa = 7.5 − 31.3 g; Namibia = 8.3 − 36.0 g) and flesh/juice mass (S Africa = 2.2 − 7.6g; Namibia = 3.8 − 22.
6g), indicating the potential for selection of trees producing superior products. The fruits of the Namibian trees were compared
with the fruits from one superior tree (‘Namibian Wonder) with a mean fruit mass of 69.9 g The percentage frequency distribution
of fruit mass from trees in farmers fields in South Africa was skewed, while being bimodal in North east and North west populations
from Namibia, suggesting that at these sites farmers are engaged in domestication through truncated selection of the best
mother trees. It is concluded that there are trees in on-farm populations that have great potential to be propagated vegetatively
as selected cultivars. 相似文献
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为了寻找茉莉花香气、茉莉花精油和净油成分的差异,指导茉莉花产品加工,采用顶空固相微萃取和气质联用技术(HS-SPME-GC-MS)或气相色谱-质谱联用技术(GC-MS)进行挥发性成分的分析。结果表明,挥发性成分组成主要是酯类和萜类,共同成分有10个,这些成分应是构成茉莉花香气的基础。精油中重组分含量相对较低(4.84%),其香气较纯正;净油中,头香成分含量相对较低,重组分含量偏高(23.79%),导致香气不够纯正。茉莉花精油和净油加工生产时,为保证香气纯正,须防止乙酸苯甲酯和芳樟醇等成分流失。 相似文献
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We explored the temporal effects of fruit consumption on the subsequent seed germination pattern of a fleshy-fruited tree, the Chinese hackberry (Celtis sinensis). Via nursery-based sowing experiments, we investigated (1) how pulp removal affected seed germination patterns at the different stages of fruit maturation, and (2) how the timing of seed dispersal (August, October, and December) affected the germination patterns of seeds from ripe fruits after the removal of pulp. We found that the removal of pulp from around the seeds of ripe fruit had no effect on the percentage and timing of germination. In contrast, the removal of pulp from seeds of unripe fruits largely reduced the germination percentage. The time of sowing did not affect the germination percentage, whereas the timing of germination was delayed for seeds that were sown later or under shaded environments. 相似文献
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稻草是传统茶油压榨过程中用于包裹茶籽粉的材料。为了给稻草包饼材料对茶油感官品质影响的研究提供参考依据,分别以湖南双峰产的茶油及添加了不同稻草压榨的自制茶油为供试的茶油样品,对其色差值、关键香气成分与感官属性进行了检测和评价。检测结果表明:双峰茶油的关键香气成分依次为辛醛、(E)-2-癸烯醛、(E)-2-壬烯醛和壬醛,3种添加稻草自制的茶油其关键香气成分均为(E)-2-癸烯醛、苯乙醛和壬醛,与双峰茶油的色泽和香气最接近的是添加了青稻草的自制茶油;分别以色差值、关键香气成分与感官属性建立了PLS模型,该模型对茶油感官品质具有较好的预测能力。研究结果表明,青稻草包饼材料对茶油的色泽及香气品质均会产生一定的负面影响,如青稻草使茶油变绿变暗,其色泽不符合国家标准,并使茶油具有青草味,且稻草发霉可能导致霉味等不良气味的产生。因此,建议压榨茶油时可改用其它包饼材料,以确保茶油的感官品质。 相似文献
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为给蓝靛果种质资源收集、优良品种的选育、综合开发及利用提供参考,以蓝靛果栽培品种‘蓝鸟’‘蓓蕾’及野生蓝靛果为材料,比较3个蓝靛果品种果实生物活性成分的含量及抗氧化活性,利用生理生化实验方法,测定各品种成熟果实提取液中可滴定酸、类黄酮、总酚、花色苷含量,分析DPPH、FRAP、羟自由基(·OH)的清除能力。结果表明:‘蓝鸟’果实可滴定酸含量最多,其体积分数为2.49%;按照类黄酮、总酚及花色苷的含量由高到低排序,3个品种依次为‘蓓蕾’、野生、‘蓝鸟’。体外抗氧化活性评价结果显示,3个蓝靛果品种果实的抗氧化能力差异较大,‘蓓蕾’果实抗氧化活性最高,其次是野生蓝靛果,‘蓝鸟’果实的抗氧化活性最低。相关性分析结果显示,蓝靛果果实的抗氧化能力与类黄酮、总酚、花色苷含量存在极显著相关性,其中,类黄酮含量与·OH清除能力相关系数最大,即蓝靛果果实类黄酮清除·OH的能力最强。综上可知,‘蓓蕾’果实生物活性物质含量较高,抗氧化能力比其他2个蓝靛果品种强,适宜进行加工及内含物提取利用,是制备抗氧化剂的优良材料。 相似文献
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《Fitoterapia》1999,70(3):296-298
The ethanol extract of Melia azedarach ripe fruits showed fungistatic (MIC 50–300 mg/ml) and fungicidal (MFC 60–500 mg/ml) against Aspergillus flavus, Fusarium moniliforme, Microsporum canis and Candida albicans. 相似文献
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I. Kadzere C. B. Watkins I. A. Merwin F. K. Akinnifesi J. D. K. Saka 《Agroforestry Systems》2007,69(2):167-173
Uapaca kirkiana (Muell. Arg.) is a woodland fruit tree that is native to parts of eastern, central and southern Africa. Unripe fruits are
harvested from wild and semi-wild sources by dislodging them from trees. Ripe fruits are gathered from the ground after abscission.
Utilization of the fruits is affected by problems such as variability of fruit quality and high perishability. Quality attributes
of fruits harvested on 1 and 17 November, and 3 December 2003 and kept at 25–30°C, have been evaluated. On the second and
third harvests, fruits were also stored in polythene bags to investigate a common incubation method to hasten ripening. Fruit
weight and colour before and after ripening, and the soluble solids concentrations (SSC) of ripe fruits were measured. The
redness (a*) values at harvest increased from 3.5 to 5.3 units from 1 November to 3 December. Over this period there was a
significant decline in both lightness (L*; 63.8 to 58.9 units) and yellowness (b*, 39.6 to 36.4 units). Skin colour became
darker during storage as reflected by the decreasing lightness (L* values from 63.8 to 44.5 units), yellowness (b* values
from 36.6 to 20.1 units) and increasing redness (a* values from 3.5 to 8.8 units). Fruits harvested on 17 November and 3 December
did not darken during storage as much as fruits harvested on 1 November. Fruits harvested on 3 December lost less weight (13.7%)
during storage than those harvested on 1 November (34.0%), while the respective SSC measured 6 days after harvest were 18.1%
and 9.9%. Fruits kept in polythene bags had 5.3% lower SSC than those kept on plates. The results demonstrate the benefits
of delaying fruit harvest to improve quality attributes such as fruit skin colour at harvest and during storage, to reduce
weight loss and to obtain higher SSC during storage. 相似文献