‘小香水’梨果实后熟过程中挥发性组分分析

Analysis of Volatile Compounds of Pyrus ussuriensis‘Xiaoxiangshui’ During Ripening

采用顶空固相微萃取结合气相色谱质谱联用技术分析了秋子梨'小香水'(Pyrus ussuriensis Maxim.'Xiaoxiangshui')果实后熟过程中果实挥发性组分的变化。结果表明,'小香水'梨果实在20℃后熟过程中挥发性组分的种类及含量均表现为增多的趋势。共检测到酯类、醛类、醇类、酸类及萜类5大类共计38种挥发性物质,其中15种为整个后熟过程中的共有组分。5大类挥发性组分中酯类物质的种类最多,其含量在后熟过程中增幅最大,后熟9d时达到最高。'小香水'梨在后熟过程中共检测出包括醛类和酯类在内的10种特征香气组分,其中2-甲基丁酸乙酯、己酸乙酯及丁酸乙酯在9d时香气值分别为668.09、279.58、190.60。20℃后熟6～9d为食用最佳时期。

The volatile compounds of ‘Xiaoxiangshui＇ pear （Pyrus ussuriensis Maxim. ）from different ripening stages were extracted by headspace solidphase microextraction and analyzed by gas chromatography mass spectrometer. The results showed that the volatile components increased during ripening not only in ntunbers but also in contents. Thirtyeight volatile compounds were detected at different ripening stages, of which 15 constituents were the common volatiles for different ripening stages. Ester was predominant among the volatile profile and increased dramatically during ripening, and reached the peak at 9 d. Ten character impact compounds including aldehydes and esters were identified. The odor values of ethyl 2methylbutanoat, ethyl hexanoate and ethyl butanoate contributed were 668.09, 279.58 and 190.60, respectively.