‘小香水’梨果实后熟过程中挥发性组分分析

园艺学报 ›› 2012, Vol. 39 ›› Issue (1): 151-158.

‘小香水’梨果实后熟过程中挥发性组分分析

李国鹏１，贾惠娟1，王强2，张茂君2，滕元文1,*

（1浙江大学园艺系，农业部园艺植物生长发育与生物技术重点开放实验室，杭州310058；2吉林农业科学院果树研究所，吉林公主岭 136100）

收稿日期:2011-08-30 修回日期:2011-11-24 出版日期:2012-01-25 发布日期:2012-01-25
通讯作者: 滕元文

Analysis of Volatile Compounds of Pyrus ussuriensis‘Xiaoxiangshui’During Ripening

LI Guo-peng1，JIA Hui-juan1，WANG Qiang2，ZHANG Mao-jun2，and TENG Yuan-wen1,*

（1Department of Horticulture，Zhejiang University，the State Agricultural Ministry Laboratory of Horticultural Plant Growth，Development & Biotechnology，Hangzhou 310058 China；2Pomology Institute，Academy of Agricultural Sciences of Jilin Province，Gongzhuling，Jilin 136100，China）

Received:2011-08-30 Revised:2011-11-24 Online:2012-01-25 Published:2012-01-25
Contact: TENG Yuan-wen

摘要/Abstract

摘要： 采用顶空固相微萃取结合气相色谱质谱联用技术分析了秋子梨‘小香水’（Pyrus ussuriensis Maxim.‘Xiaoxiangshui’）果实后熟过程中果实挥发性组分的变化。结果表明，‘小香水’梨果实在20 ℃后熟过程中挥发性组分的种类及含量均表现为增多的趋势。共检测到酯类、醛类、醇类、酸类及萜类5大类共计38种挥发性物质，其中15种为整个后熟过程中的共有组分。5大类挥发性组分中酯类物质的种类最多，其含量在后熟过程中增幅最大，后熟9 d时达到最高。‘小香水’梨在后熟过程中共检测出包括醛类和酯类在内的10种特征香气组分，其中2–甲基丁酸乙酯、己酸乙酯及丁酸乙酯在9 d时香气值分别为668.09、279.58、190.60。20 ℃后熟6 ~ 9 d为食用最佳时期。

关键词: 秋子梨, 挥发性组分, 顶空固相微萃取

Abstract: The volatile compounds of‘Xiaoxiangshui’pear（Pyrus ussuriensis Maxim.）from different ripening stages were extracted by headspace solidphase microextraction and analyzed by gas chromatography–mass spectrometer. The results showed that the volatile components increased during ripening not only in numbers but also in contents. Thirty-eight volatile compounds were detected at different ripening stages，of which 15 constituents were the common volatiles for different ripening stages. Ester was predominant among the volatile profile and increased dramatically during ripening，and reached the peak at 9 d. Ten character impact compounds including aldehydes and esters were identified. The odor values of ethyl 2-methylbutanoat，ethyl hexanoate and ethyl butanoate contributed were 668.09，279.58 and 190.60，respectively.

Key words: Pyrus ussuriensis, volatile compound, HS–SPME, GC–MS

中图分类号:

S 661.2

李国鹏;贾惠娟;王强;张茂君;滕元文;. ‘小香水’梨果实后熟过程中挥发性组分分析[J]. 园艺学报, 2012, 39(1): 151-158.

LI Guo-peng;JIA Hui-juan;WANG Qiang;ZHANG Mao-jun;and TENG Yuan-wen;. Analysis of Volatile Compounds of Pyrus ussuriensis‘Xiaoxiangshui’During Ripening[J]. ACTA HORTICULTURAE SINICA, 2012, 39(1): 151-158.

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