杏果实不同发育阶段的香味组分及其变化

 采用同时蒸馏萃取和气相色谱-质谱(GC-MS)技术，对绿熟期、商熟期及完熟期等3个不同发育时期的新世纪杏果实香味组分进行了鉴定。结果表明，新世纪杏的香味共68种，主要成分为醇类、醛类、酮类、内酯类、酯类和酸类，但在果实成熟过程中，香味组分及含量差异很大。绿熟期检出香味成分35种，含量较多的有(E)-2-己烯醛、芳樟醇、α-萜品醇、(E)-2-己烯-1-醇、己醛、1-己醇；商熟期共检出香味成分45种，主要有(E)-2-己烯醛、芳樟醇、α-萜品醇、己醛、罗勒烯醇、香叶醇；完熟期共检出香味成分44种，主要包括芳樟醇、(Z,Z,Z)-9,12,15-三烯十八酸甲酯、α-萜品醇、γ-癸内酯、(E)-2-己烯醛、γ-十二内酯、乙酸丁酯、乙酸己酯。C6醛类和醇类的含量在绿熟期最高，随着果实成熟逐渐下降；而大多数萜烯醇类在商熟期含量达最高；内酯类和酮类直到商熟期才检测出；还检测出大量的酯类化合物，如乙酸丁酯、乙酸-3-己烯酯、乙酸己酯、乙酸-2-己烯酯等。除丁酸-2-己烯酯和己酸-2-己烯酯外，其它酯类的含量随着果实成熟而逐渐增多。

Changes of Aroma Constituents in Apricot During Fruit Development

The aroma constituents present in apricot fruit during three different developmental stages were studied. The three stages include mature green stage, commercial ripe, and tree ripe stage. The fruits were sampled by simultaneous distillation-extraction. The concentrated extracts were analyzed by capillary gas chromatography-mass spectrometry. The aromatic constituents behaved differently during the fruit developmental period. Alcohols, aldehydes, ketones, lactones, esters and acids were the major constituents in the sample extracts. A total of 35 compounds were identified in the mature green stage, including (E)-2-hexenal, linalool, α-terpineol, (E)-2-hexen-1-ol, hexanal, 1-hexanol. Forty-five compounds at commercial ripe stage were detected, among them the important compounds were (E)-2-hexenal, linalool, α-terpineol, hexanal, ocimenol and geraniol. Meanwhile, 44 were found at tree ripe stage, and the main components were linalool, (Z, Z, Z)-methyl 9, 12, 15-octadecatrienoate, α-terpineol, γ-decalactone, γ-dodecalactone, butyl acetate, hexyl acetate. The maximum of C6 aldehydes and alcohols were found at mature green stage, diminishing in concentration as ripening proceeded. Several terpenic alcohols were found at different stages of ripening. Their maximum concentrations were found at commercial ripe stage. To the contrary, the presence of lactones and ketones was not detectable until the commercial ripe stage. Some esters were also found such as butyl acetate, 3-hexenyl acetate, hexyl acetate, 2-hexenyl acetate, etc. Except 2-hexenyl butanoate and 2-hexenyl hexanoate , the levels of others increased during fruit maturation.