| 两个品种苹果果皮和果肉中香气成分的比较 |
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| 引用本文： | 靳兰,陈佰鸿,毛娟,王振华,赵鑫.两个品种苹果果皮和果肉中香气成分的比较[J].甘肃农业大学学报,2010,45(6). |
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| 作者姓名： | 靳兰 陈佰鸿 毛娟 王振华 赵鑫 |
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| 基金项目： | 甘肃省自然基金资助项目 |
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| 摘 要： | 采用顶空固相微萃取法和气相色谱质谱联用仪对‘元帅’和‘长富2号’苹果果皮和果肉的香气成分进行了分析.结果表明:‘元帅’苹果主要香气成分为2-己烯醛、己醛、乙酸-2-甲基-1-丁酯、乙酸乙酯、乙酸己酯、1-己醇、2-甲基-1-丁醇、(E)-乙酸-2-己烯-1-醇酯、(E,E)-2,4-己二烯醛、乙酸丁酯和1-丁醇;‘长富2号’苹果主要香气成分为乙酸-2-甲基-1-丁酯、2-己烯醛、己醛、乙酸己酯、2-甲基-1-丁醇、(E,E)-2,4-己二烯醛、1-己醇、2-甲基丁酸己酯和5-乙基-2(5H)-呋喃酮;根据香气成分的种类及含量,可将‘元帅’和‘长富2号’划为‘酯香型’苹果中的‘乙酸酯型’;2个品种苹果果皮中的香气成分种类多于果肉中的香气成分种类.
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| 关 键 词： | 苹果 果皮 果肉 香气成分 固相微萃取-气质联用 |
Comparison of aroma components in peel and pulp of two apple cultivars |
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| JIN Lan,CHEN Bai-hong,MAO Juan,WANG Zhen-hua,ZHAO Xin.Comparison of aroma components in peel and pulp of two apple cultivars[J].Journal of Gansu Agricultural University,2010,45(6). |
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| Authors: | JIN Lan CHEN Bai-hong MAO Juan WANG Zhen-hua ZHAO Xin |
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| Abstract: | The aroma components in peel and pulp of two apple cultivars (Delicious and Nagafu No.2) were determined by head-space solid phase microextraction (HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer (GC-MS).Results showed that the main aroma components of Delicious were 2-hexenal,hexanal,2-methyl-1-butanol acetate,ethyl acetate,hexyl acetate,1-hexanol,2-methyl-1-butanol,(E)-2-hexen-1-ol acetate,(E,E)-2,4-hexadienal,butyl acetate,1-butanol.Meanwhile,the main aroma components of Nagafu No.2 were 2-methyl-1-butanol acetate,2-hexenal,hexanal,hexyl acetate,2-methyl-1-butanol,(E,E)-2,4-hexadienal,1-hexanol,hexyl 2-methylbutanoate,5-ethyl-2(5H)-furanone.According to categories and relative contents of aromatic components,two apple cultivars could be classified as the acetate-type of ester-type apple.The categories of aroma components in peel were significantly higher than those observed in pulp. |
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| Keywords: | apple peel pulp aroma component SPME-GC-MS |
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