| 摘要: |
| 对猕猴桃“魁蜜”、“早鲜”食用期果实， 采用溶液萃取法提取香气成分，经气相色谱－质谱联机分析，魁蜜检测出26种成分，占总峰面积 的99.08％，主要为高级不饱和酯、饱和脂肪酸、烯醛、环酮类化合物以及法呢醇、香草醛等成分；早鲜检测出 44 种成分，占总峰面积的96.08％，主要为高级饱和脂肪酸、不饱和脂肪酸、不饱和和脂肪酸酯、低级脂肪酸及其酯类、萜烷、烯醛等化合物。 相同成分有2－己烯醛、（E)－2－己烯醇、（E，E）－2，4－庚二烯醛、（E，E）－2，4－葵二烯醛、（E，E）－1，3，6－辛碱烯、辛酸、十六酸（棕榈酸）等，构成果实特有的清香，但其相对含量存在很大差异。结果表现出猕猴桃品种间果香成分的异同，可应用于果实的品种识别、鲜食及加工产品的质量鉴定。 |
| 关键词: 猕猕桃 果实 香气成分 气相色谱/质谱法 |
| DOI： |
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| 基金项目:国家教委博士基金资助项目(980402) |
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| GC/MS analysis of fruit aroma componentsof kiwifruit varieties |
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| Abstract: |
| In the edible period of two kiwifruit varieties‘Kuimi' and‘Zaoxian’,the Aroma components were extracted by solvent extraction.According to the analysis of gas chromatography/mass spectrometry,26 components in‘Kuimi’fruit were identified,they represented 99.08% of the total peak area.The main components were higher unsaturated esters,saturated fatty acids,olefine aldehydes,cyclonesm,farnesol and vanillin,etc;44 components were identified in‘Zaoxian’fruits and represented 96.08% of total peak area.They were mainly higher saturated and unsaturated fatty acids and esters,lower fatty acids and esters,menthanes,olefine aldehydes,etc.The common constituents included 2-Hexenal;2-Hexen-l-ol,(E);2,4-Hepadienal,(E,E);2,4-Decadienal,(E,E);1,3,6-Octatriene,(E,E);Octanoic acid and Hexadecanoic acid,etc,they formed the characteristic aroma of kiwifruits,but their relative contents showed considerable differences.The result indicated the same and different points of aroma components between kiwifruit varieties.These could be used for identification of kiwifruit varieties and quality judgement of edible and processing products. |
| Key words: kiwifruit fruit aroma component gas chromatography/mass spectrometry |
