【摘要】 采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱法(GC/MS),对凯特芒、象牙芒、台农1号、四季芒4种芒果的果肉香气物质进行分析。结果表明,凯特芒、象牙芒、台农1号、四季芒4种芒果的果实共检测出20种香气物质;烯萜类物质构成了4个供试芒果品种中最主要的香气成分,共17种,占总香气成分的70.01%~99.04%,其中3-长松针烯、(+)-4-长松针烯是检测到相对含量最高的两种烯萜类物质。另外,在象牙芒、台农1号、四季芒3个品种中还检测到3种酯类香气物质,但其相对含量较低,分别占总香气成分的0.17%~2.41%。更多还原

【Abstract】 The aroma compounds of mango fruits of 4 cultivars,namely Keitt,Xiangya,Tainong-1,and Siji,were extracted by headspace solid-phase micro-extraction (HP-SPME) and analyzed by Gas Chromatogram/ Mass Spectrum (GC-MS).The results indicated that totally 20 kinds of aroma components were detected in the four mango fruits.17 kinds of alkenes-terpenes were the predominant components with total relative contents from 70.01% to 99.04% in the 4 mango cultivars detected.The two terpenes,3-Carene and (+)-4-Carene,were detected with the highest relative contents in the 4 cultivars.In addition,three ester aroma components were detected in the mango fruits from the three cultivars,namely Xiangya,Tainong No.1,and Siji,with lower relative contents ranked from 0.17% to 2.41%.更多还原