3个杏品种果实香气顶空固相微萃取气质联用分析

Head-space Solid Phase Microextraction and GC-MS Analysis of Fragrance of Three Apricot Cultivars

对3个杏品种"金太阳"、"鲁杏1号"、"鲁杏2号"成熟期果实顶空微萃取果肉中的挥发性物质进行气相色谱—质谱分析鉴定。金太阳杏检测出33种香气成分,占总峰面积的82.37%,主要香气物质为乙酸己酯、乙酸-4-己烯-1-酯、二羟乙酸、6-甲基-5-烯基-2-庚酮;"鲁杏1号"检测出10种香气成分,占总峰面积的51.18%,主要香气物质为二羟乙酸、苯乙醇、二乙基邻苯二甲酸酯、2-苯并噻吩;"鲁杏2号"检出10种香气成分,占总峰面积的48.06%。主要香气物质为乙醇、乙酸己酯、顺-3-己烯基-乙酸酯。3个品种间香气成分和含量均存在差异,杏香气成分是杏选育评价标准的重要指标之一。

Volatile components were extracted from three different apricot Cultivars respectively, using HS-SPME（Head-space Solid-Phase MicroExtractions）method. 33 compounds were identified in ＇Golden sun＇, representing 82.37% of the total peak area. The main contents of ＇Golden sun＇ are Acetic acid hexyl ester,4-Hexen-l-ol acetate,Glyoxylic acid,6-Methyl-5-heptene-2-one; 10 compounds were identified in ＇LuXing 1 hao＇ representing 51.18% of the total peak area and the main contents are Glyoxylic acid, Benzyl Alcohol,Diethyl Phthalate ,2-Benzothiophene; 10 compounds were identified in ＇LuXing 2 hao＇ representing 48.06% of the total peak area and the main contents are Ethyl alcohol,Acetic acid hexyl ester, cis-3-Hexenyl Acetate. The aroma contents and components of the three cultivars are different, and the aroma is an important indicator of apricot selection breeding evaluation standard.