油红梨(Pyrus ussuriensis)果实后熟过程中香气成分的变化

Changes of aromatic composition in Youhongli(Pyrus ussuriensis) fruit during fruit ripening

通过顶空固相微萃取结合气相色谱质谱联用技术分析油红梨果实后熟不同时期挥发性组分。后熟0 d、5 d及10 d时分别检测出11、26和33种挥发性成分,主要为酯类、醛类、醇类及萜类物质。各种挥发性物质在不同的后熟时期种类及绝对含量均为升高的趋势,尤其是酯类组分的增加;35种挥发性组分中共检测出7种特征香气组分,分别为己醛、E-2-己烯醛、丁酸乙酯、2-甲基丁酸乙酯、己酸乙酯、乙酸己酯和庚酸乙酯,其中具有果香型特征的2-甲基丁酸乙酯、己酸乙酯及乙酸己酯对果实香气的贡献值较大;基于挥发性组分的差异,电子鼻能够很好的将不同时期的油红梨区分开来。

The volatile components of Youhongli （Pyrus ussuriensis Maxim.） in different ripening stages were extracted by headspace solid phase micro-extraction and analyzed by gas chromatography-mass spectrometer. Eleven, twenty-six and thirty-three components mainly including aldehydes, esters, alco- hols and terpenes were identified at different ripening stages. The number and concentration of different volatile profiles , especially esters increased with the development of ripening. Seven characteristic impact compounds including hexanal, E-2-hexenal, ethyl butanoate, ethyl 2-methylbutanoate, ethyl hex- anoate, hexyl acetate and ethyl heptanoate were identified amongst these 35 volatiles. Ethyl 2-methylbu- tanoate, ethyl hexanoate and hexyl acetate had the highest aromatic values. Based on the volatiles, electronic nose could clearly discriminate different ripening stages of Youhongli pear