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采用顶空固相微萃取结合气相色谱质谱联用技术分析了秋子梨’小香水’(Pyrus ussuriensis Maxim.’Xiaoxiangshui’)果实后熟过程中果实挥发性组分的变化。结果表明,’小香水’梨果实在20℃后熟过程中挥发性组分的种类及含量均表现为增多的趋势。共检测到酯类、醛类、醇类、酸类及萜类5大类共计38种挥发性物质,其中15种为整个后熟过程中的共有组分。5大类挥发性组分中酯类物质的种类最多,其含量在后熟过程中增幅最大,后熟9d时达到最高。’小香水’梨在后熟过程中共检测出包括醛类和酯类在内的10种特征香气组分,其中2-甲基丁酸乙酯、己酸乙酯及丁酸乙酯在9d时香气值分别为668.09、279.58、190.60。20℃后熟6～9d为食用最佳时期。
The changes of volatile components in fruits during ripening of Pyrus ussuriensis Maxim. ’Xiaoxiangshui’ were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The results showed that the variety and content of volatile components of ’Scented’ pear fruits showed an increasing trend after 20 ℃ ripening. A total of 38 kinds of volatile substances were detected in five categories of esters, aldehydes, alcohols, acids and terpenoids, of which 15 were common components during the whole ripening process. The volatile components of the five categories of the largest species of esters, the content of the largest increase in the after-ripening process, reaching the highest after ripening 9d. In the post-ripening process, ’Fragrance’ pear detected ten characteristic aroma components including aldehydes and esters, among which ethyl 2-methylbutyrate, ethyl caproate and ethyl butyrate were detected on the 9th day Aroma values were 668.09,279.58,190.60.20 ℃ after 6 ~ 9d for the best time to eat.