摘要
用菠萝巴厘品种8成熟和9成熟的果实为材料,采用顶空固相微萃取法(HS-SPME)提取其中的香气成分,并经气相色谱/质谱(GC/MS)联机分析。结果显示,在8成熟果实中检测到13种香气成分,其中酯类10种,烯类2种,苯类1种;在酯类中,相对含量最高的是己酸甲酯(50.89%),其次是己酸乙酯(16.11%)、2-甲基丁酸甲酯(8.68%)、辛酸甲酯(5.23%)和辛酸乙酯(2.40%);检测到2种烯类成分,分别为(E)-3,7-二甲基-1,3,6辛三烯(5.18%)和à-蒎烯(0.65%);还检测到甲苯(0.32%)。在9成熟果实中检测到2类共27种香气成分,分别是酯类17种和烯类10种;在酯类中,相对含量最高的是辛酸甲酯(25.27%),其次是辛酸乙酯(21.00%)、己酸乙酯(17.64%)、己酸甲酯(14.34%);在烯类中相对含量较高的有β-順式-罗勒烯(1.00%)、à-蒎烯(0.81%)和反式-罗勒烯(0.48%)。此外,仅在9成熟果实中检测到菠萝特征香气成分3-甲硫基丙酸甲酯,其相对含量为1.36%。说明9成熟菠萝果实香气成分比8成熟的丰富,且此时特征香气成分形成;如果非远距离运输,9成熟是鲜食菠萝的理想采收成熟度。
Aroma components of pineapple fruit at 80% and 90% ripening stages were analyzed by gas chromatography- mass spectrometry combined with solid phase micro-extraction. There were 13 kinds of aroma components detected in the fruit at the 80% ripening stage, of which 10 were esters, 2 alkenes and 1 benzene. Among the 10 esters, methyl hexanoate was the highest in relative content, 50.89%, followed by ethyl hexanoate (16.11%), methyl 2- methylbutyrate (8.68%), methyl octanoate (5.32%) and ethyl octanoate (2.4%)....
出处
《热带作物学报》
CSCD
2009年第2期234-237,共4页
Chinese Journal of Tropical Crops
基金
农业部菠萝行业专题(No.nyhyzx07-030)子项目“菠萝优质高效栽培技术试验示范”
科技部农业科技成果转化项目(No.2007GB2E000237)资助。
关键词
菠萝
不同成熟度
香气成分
pineapple
different ripening stage
aroma component
