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以5个新疆主栽杏品种不同发育阶段的果皮和果肉为试验材料,使用GC–MS法检测分析其香气物质,共检测到154种香气物质,其中58种含量较为丰富。成熟期对果实香气物质的组成与含量有显著影响。随果实发育,芳樟醇、α–萜品醇、香叶醇、β–月桂烯、罗勒烯、2–己烯醇、苯乙醛和己醛的含量均迅速下降,而β–紫罗兰酮、香叶基丙酮、γ–癸内酯、δ–癸内酯和γ–十二内酯的含量迅速增加。果实发育前期以积累醇类、醛类、萜类和萜烯类为主,果实成熟过程中以积累酮类和内酯为主。果皮中萜类、萜烯类、醇、醛和内酯的含量均显著高于果肉中,而酮类物质的含量却显著低于果肉中。基于风味阈值法,共鉴别出新疆杏果实特征香气成分22种,其中芳樟醇、γ–癸内酯、δ–十二内酯、β–大马酮、顺,反–2,6–壬烯醛、苯乙醛、己醛、α–萜品醇、乙酸己酯、香叶醇和β–月桂烯等的贡献最大。
A total of 154 aroma components were detected by GC-MS method, of which 58 species were abundant in the peel and pulp of 5 Xinjiang apricot cultivars at different developmental stages. Maturity of the fruit aroma substances have a significant impact on the composition and content. The contents of linalool, α-terpineol, geraniol, β-myrcene, ocimene, 2-hexenol, phenylacetaldehyde and hexanal decreased rapidly with the development of fruits, while β-ionone The contents of foliarone, γ-decalactone, δ-decalactone and γ-dodecalactone increased rapidly. The accumulation of alcohols, aldehydes, terpenes and terpenes in the early fruit development stage was dominated by the accumulation of ketones and lactones during fruit ripening. The contents of terpenes, terpenes, alcohols, aldehydes and lactones in pericarp were significantly higher than those in pulp, but the content of ketones was significantly lower than that in pulp. Based on the flavor threshold method, a total of 22 kinds of characteristic aroma components of Xinjiang apricot were identified, including linalool, γ-decalactone, δ-dodecalactone, β-damascenone, cis, trans- Alkene, phenylacetaldehyde, hexanal, α-terpineol, hexyl acetate, geraniol and β-myrcene contributed the most.