摘要
采用顶空固相微萃取技术,研究巴厘菠萝果实贮藏过程中香气成分的组成及变化。结果表明,巴厘菠萝果实贮藏过程中主要香气成分是酯类,且含量随贮藏时间的延长增加。己酸甲酯是主要的酯类成分,在贮藏过程中含量也随时间的延长而增加。巴厘菠萝在果实贮藏期间,各香气成分的相对含量变化较大。
The aroma volatile compounds and changes in Ananas comosus cv.Comte de Paris were extracted by head-space solid-phase microextraction（HS-SPME） and analyzed by gas chromatograph-mass spectrophotometer（GC-MS） during postharvest storage.Esters were the main aroma volatiles,and the content increased during storage.Hexanoic acid methyl ester,which were also increased with the storage time,was the maximum part in esters.The relative content of aroma volatile compounds showed a great difference during the storage of pineapple.
出处
《热带农业科学》
2011年第6期61-63,共3页
Chinese Journal of Tropical Agriculture
基金
农业部"948"项目(No.2006-G34(A))
农业部公益性行业科研专项项目(No.nyhyzx07-030)
海南省自然科学基金项目(No.310099)
中央级公益性科研院所体改专项启动费项目(No.sscriqd-2008-09
sscriqd201102)
云南省教育厅科研基金项目(No.2010y227)
云南热带作物职业学院院科技基金项目
关键词
菠萝
固相微萃取
香气成分
贮藏
pineapple
solid-phase microextraction
aroma volatile compounds
storage
