| 巴厘菠萝果实发育期间香气成分的变化 |
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| 引用本文： | 张秀梅,杜丽清,孙光明,魏长宾,刘胜辉,谢江辉.巴厘菠萝果实发育期间香气成分的变化[J].果树学报,2009,26(2). |
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| 作者姓名： | 张秀梅 杜丽清 孙光明 魏长宾 刘胜辉 谢江辉 |
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| 作者单位： | 中国热带农业科学院南亚热带作物研究所,广东湛江,524091
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| 基金项目： | 引进国际先进农业科学技术计划(948计划)，农业部行业计划，国家公益性行业科研专项基金 |
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| 摘 要： | 采用顶空固相微萃取技术,研究巴厘菠萝果实发育过程中香气成分的组成及变化。结果表明,巴厘菠萝果实发育过程中共检测出48种成分,主要为酯类、烯烃,其中辛酸甲酯、己酸乙酯、辛酸乙酯等成分是菠萝果实的重要香气成分,是菠萝成熟果实的特征香气。巴厘菠萝在果实发育不同阶段,各香气成分的相对含量变化较大。
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| 关 键 词： | 巴厘菠萝 果实发育 香气成分 气相色谱/质谱 |
Changes of aroma components in Yellow Mauritius pineapple during fruit development |
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| ZHANG Xiu-mei,DU Li-qing,SUN Guang-ming,WEI Chang-bin,LIU Sheng-hui,XIE Jiang-hui.Changes of aroma components in Yellow Mauritius pineapple during fruit development[J].Journal of Fruit Science,2009,26(2). |
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| Authors: | ZHANG Xiu-mei DU Li-qing SUN Guang-ming WEI Chang-bin LIU Sheng-hui XIE Jiang-hui |
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| Institution: | South Subtropical Crop Research Institute;Chinese Academy of Tropical Agricultural science;Zhanjiang;Guangdong 524091 China |
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| Abstract: | The aroma components in pineapple during fruit development were examined using head-space solid phase mi-croextraction(HS-SPME),and analyzed by gas chromatograph-mass spectrophotometer(GC-MS).The results showed that total 48 compounds were identified from the sample extracts.Esters and hydrocarbons were the major constituents.Octenoic acid,methyl ester;hexanoic acid,ethyl ester;octanoic acid,ethyl ester were the specific aromatic components of pineapple fruits.The relative content of volatiles showed a grea... |
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| Keywords: | Yellow Mauritius pineapple Fruit development Aroma components GC-MS |
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