| 不同施肥处理对萝卜风味物质影响的GC-MS分析 |
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| 引用本文： | 王萍,;魏珉,;刘贤娴,;徐文玲,;付卫民,;王超,;王淑芬.不同施肥处理对萝卜风味物质影响的GC-MS分析[J].山东农业科学,2014(9):74-77. |
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| 作者姓名： | 王萍 ;魏珉 ;刘贤娴 ;徐文玲 ;付卫民 ;王超 ;王淑芬 |
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| 作者单位： | [1]山东农业大学园艺科学与工程学院,山东泰安271018; [2]山东省农业科学院蔬菜花卉研究所/山东省设施蔬菜生物学重点实验室/国家蔬菜改良中心山东分中心,山东济南250100 |
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| 基金项目： | 山东省现代农业产业技术体系（项目编号：sdkjcx2013-02）; 国家“十二五”科技支撑计划项目（项目编号：2012BAD02B01） |
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| 摘 要： | 采用顶空萃取(SPME)和气相色谱质谱联用技术(GC-MS),测定了不同施肥处理萝卜果实中风味成分的含量。结果表明:(1)不同施肥处理萝卜中共检测出14种风味物质,主要包括六大类物质,其中异硫氰酸酯类7种、醇类3种、醚类1种、醛类1种、酮类1种及烷烃类1种。(2)鲁萝卜6号的主要风味物质是异硫氰酸酯类、醇类、醚类。(3)不同施肥处理造成了萝卜共有风味成分含量的差异及特有成分的存在,造成了萝卜风味种类及数量的变化以及萝卜辣素含量的变化,形成不同的风味差别。
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| 关 键 词： | 不同施肥 萝卜 风味物质 GC-MS |
Study on Influences of Different Fertilization Treatments on Flavor Components in Radish by GC- MS |
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| Institution: | Wang Ping ,Wei Min, Liu Xianxian ,Xu Wenling, Fu Weimin, Wang Chao, Wang Shufen ( 1. College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, China ; 2. Vegetable and Flower Research Institute, Shandong Academy of Agricultural SciencesKey Laboratory for Biology of Greenhouse Vegetable of Shandong Province/Shandong Branch of National Improvement Center for Vegetable, Jinan 250100, China) |
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| Abstract: | The solid -phase microextraction and gas chromatography -mass spectrometry （GC -MS） analysis were used to determine the flavor components in radish. The results showed that： （1） 14 kinds of flavor components were detected from radish with different fertilization treatments. It was consist of 7 kinds of isothiocyanates, 3 kinds of alcohols, 1 kinds of ethers, 1 kinds of aldehydes, 1 kinds of ketones and 1 kinds of alkanes. （2） The main flavor components in Lu Radish 6 were isothiocyanates, alcohols and ethers. （ 3 ） Different fertilization treatments caused differences of common flavor components and the existence of specific elements in radish ; it caused changes in number and types of radish flavor components and radish allicin content, which finally formed different flavor. |
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| Keywords: | Different fertilization Radish Flavor components GC - MS |
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