猕猴桃果实采后香气成分的变化

 在‘魁蜜’猕猴桃采后的硬果期、食用期、过熟期, 及‘早鲜’采后的食用期,采用溶液萃取法提取果实中的香气成分。经气相色谱2质谱联机分析, 共分离出80 个峰值, 鉴定出77 种化合物, 占总峰面积的92. 10 %。硬果期至食用期, 香成分表现为高级饱和脂肪酸、C5～C7 醛、醇及烯类等减少, 而高级不饱和酯类、环酮类等增加; 食用期至过熟期, 高级饱和脂肪酸已降解为其他物质, 重要特征香气成分, 如法呢醇、香草醛等消失, 醇类化合物等明显增加, 表现出鲜食果实气味变劣的突出特点。

The Changes of Aroma Components in Kiwifruit after Harvest

During hard, edible and overmature periods of kiwifruit var. `Kuimi', and edible period of var. `Zaoxian' after harvest, the aroma components in the pulp were extracted by solvent extraction and then 80 peaks were separated and 77 components were identified by the analysis of gas chromatography/mass spectrometry. The identified constituents represented 92.10% of the total peak area.From hard to edible period of fruit var. `Kuimi', the aroma components showed a tendency that higher saturated fatty acids, aldehyde and alcohol of C 5-C 7, and olefine reduceds and higher unsaturated esters and cyclone increased furthermore, from edible to overmature period, higher saturated fatty acids degraded into other constituents, the important characteristic components such as farnesol and vanillin disappeared and alcohol increased obviously. Thus, production of components with undesirable flavor was the remarkable characteristic of overmature fruit.