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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 2 6种成分 ,占总峰面积的 99.0 8% ,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 4 4种成分 ,占总峰面积的 96 .0 8% ,主要为高级饱和脂肪酸、不饱和脂肪酸、不饱和脂肪酸酯、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 -癸二烯醛、(E,E) - 1,3,6 -辛三烯、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。
Sixteen components were detected by gas chromatography-mass spectrometry (GC-MS), accounting for 99.0 8% of the total peak area of kiwifruit “Qu honey” and “Premature edible” fruit. As a high-grade unsaturated ester, saturated fatty acids, alkenals, cyclic ketones, and farnesol, vanillin and other ingredients; early detection of 4 4 components, accounting for 96.08% of the total peak area, mainly for the high saturation Fatty acids, unsaturated fatty acids, unsaturated fatty acid esters, lower fatty acids and their esters, terpenes, alkenals and the like. The same ingredients are 2 - hexenal, (E) -2 - hexenol, (E, E) -2,2 - heptadienal, E, E) - 1,3,6 - octatriene, caprylic acid, palmitic acid and so on, which constitute the fragrance of peculiar fruit, but their relative contents vary widely. The results showed that the kiwifruit varieties between fruit flavor similarities and differences, can be applied to the identification of fruit varieties, fresh food and processed product quality appraisal.