泌阳瓢梨贮藏过程中香气成分组成及变化的研究

Composition and change of aroma components in Pyrus bretschneideri during storage

为了给瓢梨的采摘和加工利用提供科学依据,分别于不同日期对贮藏过程中泌阳瓢梨香气成分的种类、含量等进行了测定。结果表明,在不同的贮藏阶段,瓢梨的各种香气成分及其含量有所不同:(1)在9月4日刚采摘的泌阳瓢梨中共测出挥发性物质11种,其中醛类2种、酯类6种、醇类1种、烯类1种、酸类1种,酯类含量最高,达61.8﹪,其次是酸类、醛类、烯类和醇类;(2)9月24日测定的泌阳瓢梨的香气物质成分增加到15种,其中醛类3种、酯类8种、醇类1种、酚类2种、酸类1种,果实内的酯类物质含量最高(57.5%),其次是酚类、酸类、醛类和醇类,而烯类物质消失;(3)10月14日测定的泌阳瓢梨的香气物质成分增加到了16种,其中醛类3种、醇类1种、酯类9种、酚类1种、酸类1种、呋喃1种,酯类含量最高为57.4﹪,贮藏20天时稍有下降,但变化不大,剩余物质从多到少依次是呋喃、醛类、酸类、醇类和酚类;(4)11月3日测定的泌阳瓢梨的香气物质成分增加到20种,其中醛类2种、醇类1种、酯类11种、酚类1种、酸类3种、烯类1种、酮类1种,酯类含量最高,达76.5%,其次为酸类、醛类、醇类、烯类、酮类和酚类;(5)11月23日测定的泌阳瓢梨的香气物质成分增加到26种,其中醛类3种、醇类1种、酯类14种、酚类1种、酸类1种、酮类2种、烯类1种、呋喃1种、喹啉1种、未知物1种,酯类含量最高,达71.2﹪,而醛类、未知物、醇类、烯类、酚类、酸类、呋喃、酮类、喹啉依次减少。(6)测定结果还表明,瓢梨香气成分丰富,主要含有乙酸乙酯、丁酸乙酯、己酸乙酯、乙酸己酯、辛酸乙酯多种物质;瓢梨的香气独特,含苯甲酸乙酯、大马酮、庚酸乙酯等特有物质。

In order to provide a scientific basis for picking, processing and using Pyrus bretschneideri, kinds and contents of aroma components in P bretsehneideri were determined at different storage dates, taking Biyang piaoli as materials. The results show that kinds and contents of aroma components are different at different storage stages. （1） 11 kinds of volatile substances were detected in fresh samples on Sep. 4th, including 2 aldehydes, 6 esters, 1 alcohol, 1 alkene and 1 acids. Esters contents is the highest, accounting for 61.8% of the total contents, the sequence of the rest substance contents from high to low is acids, aldehydes, alkene and alcohol. （2） Aroma components detected on Sep. 24th, are increased to 15 kinds, including 3 aldehydes, 8 esters, 1 alcohol, 2 phenols and 1 acids. Esters contents is the highest, accounting for 57.5%, the sequence of the rest substance contents from high to low is phenols, acids, aldehydes and alcohol, but alkene disappears. （3） Aroma components detected on Oct. 14th, are increased to 16 kinds, including 3 aldehydes, 1 alcohol, 9 esters, 1 phenols, 1 acids and 1 furan. Esters contents is the highest, accounting for 57.4%, it has a slight change at the 20th day, the sequence of the rest substance contents from high to low is furan, aldehydes, acids, alcohol and phenols. （4） Aroma components detected on Nov. 3th, are increased to 20 kinds, including 2 aldehydes, 1 alcohol, 11 esters, 1 phenols, 3 acids, 1 alkene and 1 ketone. Esters contents is the highest, accounting for 76.5%, the sequence of therest substance contents from high to low is acids, aldehydes, alcohol, alkene, ketone and phenols. （5） Aroma components detected on Nov. 23th, are increased to 26 kinds, including 3 aldehydes, 1 alcohol, 14 esters, 1 phenols, 1 acids, 2 ketones, 1 alkene, 1 furan, 1 quinoline and l uncertain. Esters contents is the highest, accounting for 71.2%, the sequence of the rest substance contents fi＇om high to low is aldehydes, uncertain, alcohol, alkene, phenols, acids, furan, ketone and quinoline. （6） Biyang piaoli has abundant aroma components, mainly including ethyl acetate, ethyl butyrate, ethyl caproate, hexyl acetate and ethyl acid. It has unique aroma and some specific materials, for example, ethyl benzoate, Malaysia ketone, Ethyl heptylate, and so on.