【摘要】 采用顶空固相微萃取-气质联用技术分析了青梅‘青佳二号’、红梅‘软条红梅’两个不同梅品种的果实香气成分。结果表明:两个不同品种果实香气物质组成成分及含量存在显著差异,‘青佳二号’和‘软条红梅’分别检测出74和90种香气成分,二者的共同成分有62种;‘青佳二号’比‘软条红梅’成熟期晚大概一周;在整个果实发育时期,‘青佳二号’的单果鲜质量都显著高于‘软条红梅’,成熟时单果鲜质量是‘软条红梅’的2倍;‘青佳二号’主要香气物质由含量较高的醇、醛类转变成醇、酯、烯萜类,‘软条红梅’主要香气物质由含量较高的醇、醛类转变成醛、萜类;不同品种果实特有香气物质对果实气味有较大的影响,‘青佳二号’特征性香气可能为2,6-二甲基-5,7-辛二烯-2-醇、乙酸丁酯、柠檬烯、辛醛、3,7-二甲基-1,5,7-辛三烯-3-醇,‘软条红梅’特征性香气可能为顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇、水杨酸甲酯。更多还原

【Abstract】 The fruit aroma components of two cultivars of Prunus mume,i. e.,‘Qingjia No. 2’and‘Ruantiaohongmei’,were determined and analyzed by using the method of Headspace solid-phase microextraction gas chromatography mass spectrometry(HS-SPME/GC-MS). The results showed that there are significant differences in fruit aroma components and content between the two cultivars. A total of 74 components were detected in‘Qingjia No. 2 ’ and 90 in‘Ruantiao-hongmei ’,62 in common. The maturity of ‘Qingjia No. 2’was about one week later than ‘Ruantiao-hongmei’. Throughout the whole fruit development period,the fresh weight of ‘Qingjia No. 2 ’single fruit was significantly higher than‘Ruantiao-hongmei’,twice as heavy as it when mature. The main aroma compounds of‘Qingjia No. 2’are converted from high levels of alcohols and aldehydes into alcohols,esters and terpenes. The main aroma compounds of ‘Ruantiao-hongmei ’ are converted into aldehydes and terpenes by high concentrations of alcohols and aldehydes. Unique fruit aroma substances of different cultivars have a greater impact on fruit odor. The unique aroma of ‘Qingjia No. 2’may be 2,6-dimethyl-5,7-Octadien-2-ol,acetic acid,butyl ester,D-Limonene,octanal,and 3,7-dimethyl-1,5,7-Octatrien-3-ol,while in‘Ruantiao-hongmei’ it may be 5-ethenyltetrahydro-α,α,5-trimethyl-cis-2-furanmethanol,and methyl salicylate.更多还原