3个杏品种果实香气顶空固相微萃取气质联用分析

对三个杏品种“金太阳”、“鲁杏1号”、“鲁杏2号”成熟期果实顶空微萃取果肉中的挥发性物质进行气相色谱—质谱分析鉴定。金太阳杏检测出33种香气成分,占总峰面积的82.37%，主要香气物质为乙酸己酯、乙酸－4－己烯－1－酯、二羟乙酸、6－甲基－5－烯基－2－庚酮；“鲁杏1号”检测出10种香气成分,占总峰面积的51.18%，主要香气物质为二羟乙酸、苯乙醇、二乙基邻苯二甲酸酯、2-苯并噻吩；“鲁杏2号”检出10种香气成分，占总峰面积的48.06%。主要香气物质为乙醇、乙酸己酯、顺-3-己烯基-乙酸酯。三个品种间香气成分和含量均存在差异，杏香气成分是杏选育评价标准的重要指标之一。

Head-space Solid Phase Microextraction and GC-MS Analysis of Fragrance of Three Apricot Cultivars

Volatile components were extracted from three different apricot Cultivars respectively, using HS-SPME(Head-space Solid-Phase MicroExtractions)method. 33 compounds were identified in ‘Golden sun’, representing 82.37% of the total peak area. The main contents of ‘Golden sun’ are Acetic acid hexyl ester、4-Hexen-1-ol acetate、Glyoxylic acid、6-Methyl-5-heptene-2-one; 10 compounds were identified in ‘LuXing 1 hao’ representing 51.18% of the total peak area and the main contents are Glyoxylic acid、Benzyl Alcohol、Diethyl Phthalate 、2-Benzothiophene；10 compounds were identified in ‘LuXing 2 hao’ representing 48.06% of the total peak area and the main contents are Ethyl alcohol、Acetic acid hexyl ester、cis-3-Hexenyl Acetate. The aroma contents and components of the three cultivars are different, and the aroma is an important indicator of apricot selection breeding evaluation standard.