摘要
利用顶空固相微萃取-气相色谱-质谱联用技术分别测定4个紫色番茄品种新鲜果实的挥发性物质成分和含量,并对主要香气成分特征进行了分析与探讨。结果表明:4个供试品种成熟果实中共检测到65种挥发性物质,主要成分为酮类、醛类、酯类和醇类。共有的成分有21种,构成紫色番茄的特有风味,但其含量在品种间存在差异。此外,每种紫色番茄还含有一些独特的挥发性风味物质。
Volatile compounds were analyzed in purple tomato fruits from four different varieties by using headspace solid phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and the characteristics of major aroma components were discussed. Results indicated that 65 volatile compounds were isolated and identified,mainly including ketones,aldehyde,esters,and alcohols. Totally 21 volatile components responsible for the unique flavor were common to these four varieties; however,their contents were different. In addition,each variety had its own unique volatile components.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第14期165-169,共5页
Food Science
基金
陕西省科技统筹创新计划项目(2011KTCL02-03)
西北农林科技大学农业科技推广基金项目(TGZX2012-02)
关键词
紫色番茄
挥发性物质
顶空固相微萃取
气相色谱-质谱联用
purple tomato
volatile compounds
headspace solid phase micro-extraction(HS-SPME)
gas chromatography-mass spectrometry(GC-MS)
