京津冀地区主栽梨品种果实外观特征、营养特性及香气物质分析

Analysis of Fruit Appearance, Nutritional Characteristics and Aroma Compounds of the Main Cultivars of Pear(Pyrus L.) in Beijing-Tianjin-Hebei Region

以京津冀地区主栽梨品种红香酥、玉露香、黄冠梨、安梨、鸭梨和雪花梨为材料,对梨果实外观特征和营养特性的相关指标进行了比较分析,并采用气相色谱质谱联用法(GC-MS)明确了香气物质的成分和含量.结果表明:选取的梨品种在果肉硬度、石细胞含量、a值(红绿色差)和可滴定酸含量上差异较大,并筛选出正十四烷、正十七烷和庚酸乙酯作为6个品种共有的特征香气成分.研究建立了基于香气含量与其他品质指标间的多元线性回归预测模型(R2=0.950),得到影响香气含量的关键品质指标,旨在为梨果的生产和加工提供参考.

The main cultivars of pear in Beijing-Tianjin-Hebei region, hongxiangsu, yuluxiang, huangguan, anli, yali and xuehua, were used as materials to analyze the appearance and nutritional characteristics of the fruits, and GC-MS was used to determine the components and contents of aroma compounds. The results showed that the pear cultivars selected in this study had certain differences in fruit firmness, stone cell content, a value(redness) and titratable acid content. Tetradecane, heptadecane and ethyl heptylate were selected as the common characteristic aroma components of the six cultivars. A multiple linear regression prediction model(R^2=0.950) based on the relationship between aroma content and other quality indicators was constructed, and the key quality indicators affecting aroma content were obtained, aiming to provide reference for the production and processing of pear.