梨不同品种果实香气成分的GC-MS分析

GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus

采用顶空萃取和气相色谱质谱联用技术分析了3个白梨品种与3个砂梨品种商熟期果实香气成分。结果表明,参试的6个梨品种主要香气成分种类数及其质量分数、主要香气类别质量分数与香气总量均存在一定差异,其中3个白梨品种香气总量、醛类物质质量分数及其在香气总量中的比例均明显高于3个砂梨品种;己醛为6个参试梨品种共有的质量分数均为最高的香气成分;己醛、1-己醇及乙酸己酯是6个梨品种共有的特征香气成分,参试的6个梨品种特征香气成分及其香气值均存在一定差异,其中3个白梨品种己醛和乙酸己酯的香气值均明显高于3个砂梨品种。

The aromatic components of 3 pear cultivars belonging to Pyrus bretschneideri Rehd. and 3 cuhivars belonging to P. pyrifolia Nakai were extracted by Head-Space and analyzed by Gas Chromatography-Mass Spectrometric （GC-MS）.The results showed that the numbers and contents of main aromatic compounds, contents of main aromatic categories and total aromatic components had some difference among these cultivars. The total aromatic components ,the content of aldehydes and its proportion in the total aromatic components in 3 cuhivars of P. bretschneideri were higher significantly than those of other 3 cuhivars of P. pyrifolia. The hexanal was the common component and the highest one in these 6 cultivars. Compared with 3 cultivars of P. pyrifolia, the content of hexanal in the 3 cuhivars of P. bretschneideri was higher significantly. Hexanal, 1-hexanol and acetic acid and hexyl ester were the characteristic flavor compounds of these 6 cuhivars. Both the characteristic flavor compounds and odor units existed some difference in these 6 cultivars. Odor units of hexanal and acetic acid, hexyl ester in 3 cuhivars of P. bretschneideri were higher than those of the 3 cuhivars of P. pyrifolia significantly.