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田间喷洒稀释400倍的多菌灵,分别于喷药前、喷药后4h和喷药后10d采样,研究多菌灵对苹果香气的影响,通过高效液相色谱仪(HPLC)分析多菌灵残留量,然后采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)对三个处理样品的香气物质进行测定。结果表明:多菌灵残留量测定结果分别为0.217、1.651、0.352mg/kg;多菌灵喷洒使香气物质减少,尤以酯类化合物的减少较显著;三个处理样品测定出17种共有成分,其中5个是红富士苹果特征香气物质,乙酸丁酯、α-法呢烯受多菌灵喷洒影响较显著;喷药后比喷药前少了15种香气化合物,这些化合物不是红富士苹果风味的主要香气物质,10d后又检测出4种化合物。
In the field, carbendazim diluted 400-fold was sprayed on before spraying, 4 h after spraying and 10 d after spraying to study the effect of carbendazim on the apple aroma. The carbendazim was analyzed by high performance liquid chromatography (HPLC) Residues were determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the carbendazim residues were 0.217, 1.651 and 0.352 mg / kg, respectively. Carbendazim spraying reduced the aroma components, especially the reduction of ester compounds. Among the three samples, 17 common components , Of which 5 were Fuji apple characteristic aroma substances, butyl acetate, α-farnesene was more affected by carbendazim spraying; after spraying less than 15 kinds of aroma compounds before spraying, these compounds are not Red Fuji apple Flavors of the main aroma substances, 10d and then detected four compounds.