| 氮素处理对成熟草莓果实芳香成分的影响 |
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| 引用本文： | 刘松忠,姜远茂,彭福田,王利平.氮素处理对成熟草莓果实芳香成分的影响[J].山东农业大学学报(自然科学版),2004,35(2):183-186. |
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| 作者姓名： | 刘松忠 姜远茂 彭福田 王利平 |
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| 作者单位： | 1. 山东农业大学园艺学院,山东,泰安,271018
2. 江南大学分析测试中心,江苏,无锡,214036 |
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| 基金项目： | 山东省博士后基金资助课题 (0 2 - 76 0 39) |
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| 摘 要： | 采用溶剂萃取法提取经不同氮素水平处理后的成熟草莓果实芳香成分，进行气相色谱-质谱联用仪(GC／MS)分析。结果表明：高量氮肥、中量氮肥、低量氮肥、不施氮肥四个处理分别检测出27种、29种、28种、26种芳香成分，各占总峰面积的94．01％，91．45％，94．79％，94．53％。各处理成熟草莓果实中特征芳香成分丁酸甲酯、丁酸乙酯、己酸甲酯、2，5-二甲基-4-羟基-3(2H)-呋喃酮、2，5-二甲基-4-甲氧基-3(2H)-呋喃酮等的相对含量存在差异；中量氮肥处理时特征香气成分总含量最高，不施氮肥时总含量最低。
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| 关 键 词： | 氮素处理 草莓 成熟果实 芳香成分 溶剂萃取法 气相色谱-质谱联用技术 |
| 文章编号： | 1000-2324(2004)02-0183-04 |
| 修稿时间： | 2003年10月27 |
THE EFFECTS OF NITROGEN TREATMENT ON THE AROMA COMPONENTS STRAWBERRY FRUIT |
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| LIU Song-zhong ,JIANG Yuan-mao ,PENG Fu-tian ,WANG Li-ping.THE EFFECTS OF NITROGEN TREATMENT ON THE AROMA COMPONENTS STRAWBERRY FRUIT[J].Journal of Shandong Agricultural University,2004,35(2):183-186. |
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| Authors: | LIU Song-zhong JIANG Yuan-mao PENG Fu-tian WANG Li-ping |
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| Institution: | LIU Song-zhong 1,JIANG Yuan-mao 1*,PENG Fu-tian 1,WANG Li-ping 2 |
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| Abstract: | Aroma components of mature strawberry furits after nitrogen applying were extracted by solvent extraction, and then analyzed by GC/MS. Results indicated that the four treatments (high-N, middle-N, low-N, CK)contained 27,29,28,26 aroma components, and they respresented 94.01%,91.18%,94.79%,94.53% of the total peak area respectively. Characteristic aroma components ,such as Butanoic acid,ethyl ester; Butanoic acid,ethyl ester;Hexanoic acid,methyl ester;2,5-Dimethyl-4-Hydroxy-3(2h)-Furanone;2,5-dimethyl-4-methoxy-3(2H)-Furanone;etc. were different in the three treatments;total contents of characteristic aroma components of strawberry applying middle level nitrogen was the highest,and that of CK was the lowest. |
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| Keywords: | strawberry nitrogen aroma component GC/MS analysis |
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