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以“王林”苹果为试材,采用顶空固相微萃取和气相色谱-质谱联用技术,测定了常温(20℃)、低温(0~2℃)2种贮藏温度下果实的香气成分动态变化。结果表明:“王林”苹果的香气成分主要为醛类、醇类和酯类物质。不同贮藏温度下“王林”苹果香气物质组分不同,常温贮藏下“王林”苹果的主要香气成分是己醛、2-己烯醛、1-己醇、丁酸乙酯、己酸乙酯、2-甲基丁酸乙酯;低温贮藏下“王林”苹果的主要香气成分是己醛、2-己烯醛、1-己醇、6-甲基-5-庚烯-2-醇、己酸-2-甲基丁酯、乙酸己酯、丁酸乙酯;随着贮藏时间的延长,2种贮藏温度下“王林”苹果香气成分均表现出醛类物质相对百分含量下降,醇类、酯类物质含量上升的规律,但低温贮藏抑制了醛类物质含量的下降及醇类、酯类物质的生成,变化幅度小。
Using “Wanglin” apple as test material, the fruit of two kinds of fruits at room temperature (20 ℃) and low temperature (0 ~ 2 ℃) were determined by headspace solid phase microextraction and gas chromatography - mass spectrometry. Aroma composition changes dynamically. The results showed that: “Wang Lin ” apple aroma components mainly aldehydes, alcohols and esters. Under different storage temperatures, the components of aroma of “Wanglin” apple are different, and the main aroma components of apple “Wanglin” under normal temperature storage are hexanal, 2-hexenal, 1-hexanol and ethyl butyrate , Ethyl caproate, ethyl 2-methylbutyrate; the main aroma components of “Wang Lin ” under low temperature storage are hexanal, 2-hexenal, 1-hexanol, -hept-2-ol, 2-methylbutyl hexanoate, hexyl acetate, and ethyl butyrate. With the prolongation of storage time, the aroma components of The relative percentage of aldehydes decreased, and the content of alcohols and esters increased. However, the low temperature storage inhibited the decrease of aldehydes and the formation of alcohols and esters.