烟台富士苹果香气成分的气相色谱-质谱测定

Preliminary Study on the Aroma Components of FUJI Apple in Yantai

烟台富士苹果以其优良的品质享誉中外,采用固相微萃取(SPME)技术提取未套袋富士苹果香气成分,利用气相色谱-质谱(GC/MS)联机分析,经计算机谱库(NBS/WILEY)检索及与标准图谱对照,共鉴定出50种化合物,占总峰面积的97.05%,主要为酯类、酸类和醛类等挥发性物质,其中酯类占总成分的59.15%,它们构成了烟台苹果特有的香气品质。

FUJI Apple of Yantai is famous for its excellent character. The volatile aroma components of FUJI Apple without bag was extracted through the technology of solid-phase micro-extraction (SPME),analyzed with the method of gas chromatography mass spectrum (GC/MS) and verified through consulting NBS/WILEY and typical spectrum. Results indicated that 50 compounds accounted for 97.05 percent of the total ions, principally including the macromolecule volatile substance such as the esters, organic acids and the aldehydes etc.In these compounds, 59.15 percent of the total ions was the esters, which constituted the special aroma of the YANTAI apple.