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以不同成熟阶段的菠萝蜜果实为材料,采用顶空-固相微萃取与气相色谱-质谱联用技术,对菠萝蜜果实成熟过程中的香气成分及变化规律进行研究,以期为菠萝蜜果实采收、贮运与保鲜技术提供参考依据。结果表明:菠萝蜜果实成熟过程的4个阶段共鉴定出51种化合物,包括酯类26种、烃类17种,其中,异戊酸乙酯、乙酸异戊酯、异戊酸异戊酯和3-甲基丁酸-2-甲基丁酯是构成成熟菠萝蜜香气的主要成分,异戊酸乙酯是鉴定III阶段(9成熟)菠萝蜜的标志性化合物。在菠萝蜜不同成熟阶段,香气物质种类及含量存在明显差异。α-香柠檬烯、β-倍半水芹烯、3-蒈烯、左旋-β-蒎烯等烃类仅出现在Ⅰ、Ⅱ阶段(7成熟、8成熟),而异戊酸丙酯、异戊酸异戊酯、3-甲基丁酸-2-甲基丁酯等酯类仅出现在Ⅲ、Ⅳ阶段(9成熟、完全成熟)。且异戊酸乙酯的相对含量呈现先升高后降低的趋势,乙酸异戊酯、β-石竹烯、异戊酸异戊酯、3-甲基丁酸-2-甲基丁酯相对含量呈现持续升高的趋势,而异戊酸甲酯呈现逐渐下降趋势。
The fruit of jackfruit at different stages of ripening was used as material to study the aroma composition and variation during ripening of jackfruit by headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS) Transport and preservation techniques provide a reference. The results showed that 51 compounds were identified in four stages of fruit ripening, including 26 kinds of esters and 17 kinds of hydrocarbons. Among them, ethyl isovalerate, isoamyl acetate, isoamyl isovalerate and 3 - 2-Methylbutyl methylbutyrate is the main component that constitutes the aroma of ripe jackfruit. Ethyl isovalerate is a hallmark of the identification of stage III (9-mature) jackfruit. At different stages of jackfruit ripening, there are obvious differences in the types and contents of aroma substances. α-limonene, β-sesquiterpene, 3-carene, L-β-pinene and other hydrocarbons only appeared in stage Ⅰ and Ⅱ (7-mature and 8-mature) Esters such as isoamyl valerate and 2-methylbutyl 3-methylbutyrate appear only in stages III and IV (9 mature, fully mature). And the relative content of ethyl isovalerate increased first and then decreased. The relative contents of isoamyl acetate, beta-caryophyllene, isoamyl isovalerate, 2-methylbutyl 3-methylbutyrate Showing a rising trend, and methyl isovanilate showed a gradual downward trend.