蟠桃采后贮藏前后香气成分变化的研究

[目的]分析研究采后新疆蟠桃在贮藏前后期果实香气成分的变化.[方法]采用顶空-固相微萃取( HS - SPME)与气-质联用(GC - MS)技术对蟠桃果实香气成分进行提取和分析；比较溶剂萃取(LLE)、水蒸气蒸馏(SDE)和HS - SPME 3种提取方法对蟠桃香气成分分析的影响.[结果]HS - SPME最佳萃取条件为萃取头50/30μm DVB/CAR/PDMS灰色,萃取时间40 min,萃取温度50℃；HS - SPME - GC - MS在蟠桃果实贮藏前后期分别检测出53和44种挥发性物质.[结论]贮藏前后期蟠桃果实所含的挥发性成分有较大的差异,作为蟠桃香气的特征组分酯类和内酯类物质在贮藏第4周后含量显著减少.

Pre - and Post - Harvest Changes in Aroma Compounds of Oblate Peach Fruit

[Objective]The purpose of this study was to study and analyze the changes of aroma of oblate - peach fruit at pre - and post - harvest.[Method]Three analytical methods,including headspace solid -phase micro extraction(HS -SPME),liquid -liquid extraction(LLE) and steam distillation extraction (SDE) were utilized to investigate the aroma profile characteristics of oblate - peach fruit during storage,and the compounds were detected by gas chromatography mass spectrometric(GC - MS).[Result]Silica fiber coated with(DVB - CAR - PDMS) was found to be more efficient for collecting the SPME headspace volatile compounds,and the extraction time of 40 min,extraction temperature of 50t were preferred in this study. The results also show that the volatile compounds displayed different composition during storage,a total of 53 volatiles were identified prior to storage and 44 after storage by HS - SPME - GC - MS.[Conclusion]The compounds of peach aroma had great difference between pre - harvest and postharvest storage.The content of lactones and esters,characteristic compounds of peach aroma,were much lower after 4 weeks of storage.