摘要
采用固相微萃取技术萃取新鲜和腐败的水蜜桃挥发性成分,并通过气相色谱质谱联用法来分析、鉴定水蜜桃中的气味成分。经NIST质谱数据库检索和文献对照,新鲜水蜜桃检测出32种成分,占总峰面积的81.48%;腐败的水蜜桃检测出27种成分,占总峰面积的86.56%。相同成分有辛酸乙酯、4-癸酸乙酯、辛酸己酯、1,2-苯二羧基酸丁辛酯、异丙基棕榈酸酯、4-(2,6,6-三甲基)-2-丁酮、5-乙二氢基-2(3H)呋喃酮、十五烷、十六烷、十七烷等20种物质,但其相对含量存在很大差异。结果表现出水蜜桃不同品质果实气味成分的不同,可应用于果实的质量鉴定。
Volatile components in fresh or rotten juicy peaches were extracted by solid-phase microextraction （SPME） and identified by gas chromatography-mass spectrometry （GC-MS）. Totally 32 components in fresh juicy peaches were identified, which was 81.48% of total peak area; in contrast, 27 compounds were identified from rotten juicy peaches with 86.56% of total peak area. In addition, 20 compounds including octanoic acid, ethyl ester, 4-denenoic acid, hexyl ester, 1,2-benzenedicarboxylic acid, butyl octyl ester, isopropyl palmitate, 2-butanone, 4-（2,6,6-trimethyl）-2（3H）-furanone, 5-hexyldihydro- pentadecane, hexadecane and heptadecane were found in both fresh and rotten juicy peaches. However, their relative contents exhibited significant differences. Moreover, different flavors were revealed in juicy peaches with different qualities. These investigations will provide quality evaluation for juicy peach fruits in future.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期391-393,共3页
Food Science
基金
河南农业大学博士科研基金项目(30500250)
