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采用顶空固相微萃取和气相色谱质谱联用技术(HS-SPME-GC-MS)分析‘绿化9号’桃果实的香气成分。结果表明:在‘绿化9号’桃果实中共鉴定出9类69种化合物,占总峰面积的87.22%,主要是挥发性醛类、醇类、酯类、酮类和烃类化合物。(E)-2-己烯醛、4,4-′(1-甲基乙基)二苯酚、δ-十二内酯、邻苯二甲酸-1-丁基-2-(8-甲基)壬基酯、γ-癸内酯、(Z)-乙酸-3-己烯醇酯、乙酸己酯、β-紫罗兰酮等相对含量在1%以上的成分占芳香物质总量的83.71%,是‘绿化9号’桃果实的主要香气成分。乙酸-2-甲基环戊酯、丁二酸-二(2-甲基)乙酯等在桃果实中首次报道的物质,可能是‘绿化9号’桃果实的特有香气成分。
The aroma components of ’Green No. 9’ peach fruit were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that nine kinds of 69 compounds were identified in peach fruits of ’Greening 9’, accounting for 87.22% of the total peak area, mainly volatile aldehydes, alcohols, esters, ketones and hydrocarbons. (E) -2-hexenal, 4,4 ’’ (1-methylethyl) diphenol, δ- dodecalactone, 1-butyl-2- ) Nonyl ester, γ-decalactone, (Z) -acetic acid 3-hexenol ester, hexyl acetate and β-ionone accounted for 83.71% of the total amount of the aromatic substances, Is ’Green No. 9’ peach fruit main aroma components. 2-methylcyclopentyl acetate, succinic acid-di (2-methyl) ethyl ester and other substances first reported in peach fruit may be ’Green No. 9’ peach fruit unique aroma components.