摘要
研究了佛手果实发育过程中香气成分的组成及变化,使用气相色谱-质谱联用仪分析了8月、9月、10月的佛手鲜果的挥发性成分,分别检测到27、21、18种成分,主要香气成分为柠檬烯、γ-松油烯、α-松油醇、香叶醇、香叶醛、橙花醇和橙花醛等。青熟期(8月)香气成分主要以烯类、醇类、醛类为主,GC含量分别为33.60%,40.70%和21.29%;黄熟期(9月)香气成分主要为烯类,GC含量86.12%,其中D-柠檬烯、γ-松油烯为主,GC含量分别为61.43%和18.43%;完熟期(10月)的香气成分则以烯类、醇类、醛类和酯类为主,GC含量分别为27.05%、54.16%、5.60%和9.50%。因此,佛手果实在9月采摘时,特征香气D-柠檬烯、γ-松油烯含量最高。
The components and composition changes during bergamot fruit development were studied. Twenty-seven, twenty-one and eighteen kinds of volatile components were detected and identified by GC-MS from fresh bergamot fruits collected in August, September and October respectively. The main flavor components included d-（＋）-limonene, γ-terpinene, α-terpineol, geraniol, geranial, nerol and neral. The results indicated that the main flavor components included alkenes, alcohols and aldehydes in green mature fruit （August） and their relative contents were 33.6%, 40.7% and 21.29%, respectively. The main flavor com- ponents were d-（＋）-limonene and T-terpinene in mature fruit （September） with the relative contents of 61.43% and 18.43%. The main flavor components of the ripe fruit （October） were the alkenes, alcohols, aldehydes, and esters with the relative con- tents of 27.05% , 54.16% , 5.60% and 9.50% respectively. It is concluded that the characteristic flavor components of d-（＋） - limonene, γ-terpinene had the highest concentrations in bergamot fruits collected in September.
出处
《林产化学与工业》
EI
CAS
CSCD
北大核心
2013年第3期131-134,共4页
Chemistry and Industry of Forest Products
基金
广东省潮州市科学计划项目资助(2011S19)
关键词
佛手
香气化合物
果实发育
bergamot
flavor compounds
fruit development
