| 四九-19菜心采收期挥发性物质成分和含量分析 |
| |
| 引用本文： | 周贤玉,任海龙,戴修纯,张华,原远.四九-19菜心采收期挥发性物质成分和含量分析[J].蔬菜,2020(4):9-14. |
| |
| 作者姓名： | 周贤玉 任海龙 戴修纯 张华 原远 |
| |
| 作者单位： | 广州市农业科学研究院,广东广州 510308;广州市农业科学研究院,广东广州 510308;广州市农业科学研究院,广东广州 510308;广州市农业科学研究院,广东广州 510308;广州市农业科学研究院,广东广州 510308 |
| |
| 基金项目： | 广州市科技计划项目（201604020084）；广州市农业科学研究院科技计划项目（NKY2019-1）。 |
| |
| 摘 要： | 为研究菜心不同采收时期挥发性风味物质含量,确定菜心的最佳采收期,利用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)技术,分析了四九-19菜心的3个采收期中挥发性风味物质成分和含量。结果表明:3个时期共检测到醛类、醇类、烃类、酮类、酯类等10类60种化合物,其中酯类相对含量最高,占比51.08%~95.95%(11~16种),其次是醇类,占比3.48%~27.42%(4~8种);3个采收期菜心风味物质均含有2-乙基己醇、正己醇、乙酸己酯、月桂酸乙酯等。四九-19菜心蕾前期、现蕾期和开花期分别检测出5类23种、6类26种和10类35种挥发性风味物质,随着采收期的延迟,总的风味物质种类和数量增加;其中醛、酮、醇、酸、醚和腈类的相对含量和种类增加,酯类相对含量和种类下降。3个采收期的四九-19菜心挥发性风味物质数量和种类存在差异,开花期最高,此时收获菜心风味品质最佳。
|
| 关 键 词： | 菜心 采收期 风味物质 固相微萃取技术 |
Analysis of Volatile Substance Composition and Content during Harvest Period of Flowering Chinese Cabbage Sijiu-19 |
| |
| ZHOU Xianyu,REN Hailong,DAI Xiuchun,ZHANG Hu,YUAN Yuan.Analysis of Volatile Substance Composition and Content during Harvest Period of Flowering Chinese Cabbage Sijiu-19[J].Vegetables,2020(4):9-14. |
| |
| Authors: | ZHOU Xianyu REN Hailong DAI Xiuchun ZHANG Hu YUAN Yuan |
| |
| Institution: | Guangzhou Academy of Agricultural Sciences, Guangzhou 510308, China |
| |
| Abstract: | Abstract: In order to study the content of volatile flavor compounds in different harvest periods of Chinese cabbage, and select the best harvest time, the composition and content of volatile compounds in flowering Chinese cabbage Sijiu-19 was analyzed by head space-solid phasemicroextration and gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 60 compounds belonging to 10 categories were detected, such as aldehydes, alcohols, hydrocarbons, ketones and esters in the 3 periods of flowering Chinese cabbage Sijiu-19. Among them, esters showed the highest relative content, which were 51.08%- 95.95% (11-16 species). The alcohol accounting for 3.48%-27.42% (4-8 species) was the second. The volatile flavor compounds in the three harvest periods were all containing 2-ethylhexanol, hexanol, hexyl acetate, ethyl laurate, etc. Five categories (23 species), six categories (26 species) and 10 categories (35 species) of volatile flavor compounds were detected in the early stage, the budding stage and the flowering stage of Sijiu-19 cabbage, respectively. With the delay of harvesting time, the total categories and quantities of flavor compounds increased, among which the relative contents and categories of aldehydes, ketones, alcohols, acids, ethers and nitriles increased, while the relative contents and categories of esters decreased. There were differences in the quantities and categories of volatile flavor compounds in the Sijiu-19 harvesting periods. The quantities and categories of volatile flavor compounds in flowering stage were the most, and the flavor quality of the harvested cabbage was the best. |
| |
| Keywords: | Keywords: flowering Chinese cabbage harvest period flavor compound solid phase microextraction technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《蔬菜》浏览原始摘要信息 |
| 点击此处可从《蔬菜》下载免费的PDF全文 |
|
