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利用高效液相色谱法测定贮藏期间五九香梨的糖和有机酸的组成及变化,采用固相微萃取方式(SPME)进行萃取,并结合气相色谱和质谱(GC/MS)分析检测梨果实中的挥发性香气成分。得出以下主要结论:果糖是五九香梨的主要糖类,其次是葡萄糖和蔗糖。随着贮藏期的延长,果糖先有增加的趋势,在贮藏的第三个月内,果糖含量处于最高,而蔗糖和葡萄糖减少趋势不明显。五九香梨果实中的主要有机酸是苹果酸和柠檬酸,整个贮藏期间,柠檬酸和酒石酸含量处于上升趋势,苹果酸和奎宁酸含量在第一、二月贮藏期间增加,而后开始下降;莽草酸含量在贮藏期第一到第三阶段上升,而后略下降;琥珀酸含量在第一到第二阶段变化不明显,接着有上升的趋势,在第三阶段含量达到最高,第四和第五阶段略低于第三阶段;乙酸含量变化不明显。梨果实的硬度略有下降,贮藏的前3个月,可溶性固形物含量有上升的趋势,随后开始缓慢下降。五九香梨的主要香气成分化合物有乙酸己酯(49.35%),乙酸丁酯(19.56%),己酸乙酯(5.16%),丁酸乙酯(4.92%),乙酸乙酯(1.08%),(E,Z)-2,4-癸二烯酸乙酯(0.84%)等。在整个贮藏期间,部分香气成分随着贮藏期的延长而略有增加,尤其是酯类化合物。结果显示:果实硬度、可溶性固形物、糖、有机酸和香气的组成与变化对五九香梨果实的品质都有一定的影响。
The composition and changes of sugars and organic acids in Radix Notoginseng pears during storage were determined by high performance liquid chromatography (HPLC). Solid phase microextraction (SPME) was used for extraction and gas chromatography and mass spectrometry (GC / MS) In the volatile aroma components. The main conclusions are as follows: Fructose is the main sugar of Radix isatidis, followed by glucose and sucrose. With the extension of storage period, fructose first increased trend, in the third month of storage, fructose content in the highest, while the sucrose and glucose reduce the trend is not obvious. The main organic acids in P. vulgaris fruit are malic acid and citric acid. The content of citric acid and tartaric acid in the whole storage period is on the rise. The contents of malic acid and quinic acid increase during the first and second month of storage and then decline ; The shikimic acid content increased during the first to the third stages of storage, and then decreased slightly; the content of succinic acid did not change obviously in the first to the second stages, then increased, and reached the highest content in the third stage. The fourth and The fifth stage is slightly lower than the third stage; acetic acid content change is not obvious. The hardness of pear fruit decreased slightly. During the first 3 months of storage, the content of soluble solids tended to rise and then began to decline slowly. The main aroma components of Radix Aconiti Asiatica were hexyl acetate (49.35%), butyl acetate (19.56%), ethyl hexanoate (5.16%), ethyl butyrate (4.92%), ethyl acetate ), Ethyl (E, Z) -2,4-decadienoate (0.84%) and the like. During the whole storage period, some aroma components slightly increase with the storage period, especially ester compounds. The results showed that the composition and changes of fruit firmness, soluble solids, sugar, organic acids and aroma all had certain effects on the quality of Radix