【摘要】 应用固相微萃取(SPME)、气相色谱-质谱(GC-MS)联用结合技术,以‘农科一号’和‘农科二号’2份特色莲雾资源果实为试验材料,分析并统计其香气成分、种类和组成比例的异同。结果表明:莲雾果实香气成分组成较简单,从‘农科一号’和‘农科二号’果实中分别检测出14种和12种香气成分;合并有20个成分,其中6个为2份资源共有成分。烯类在2份资源果实香味中都起重要作用。2份莲雾资源果实的香气成分种类和相对含量差异较大,其中‘农科一号’含量最高的为序号5化合物(相对含量28.32%),最低的为序号3化合物(相对含量0.06%);‘农科二号’成分含量最高的为序号7化合物(相对含量22.48%),最低的为序号15化合物(相对含量0.48%)。更多还原

【Abstract】 In this paper, we used wax apple cv. ‘Nongke No.1’ and ‘Nongke No.2’ as materials to analyze their differences of volatile components, types and component ratio by solid-phase microextraction( SPME) and gas chromatography/mass spectrometry(GC-MS). The results showed that thevolatile components of wax apple are relatively less. Fourteen and twleve volatile components were identified in ‘ Nongke No.1’ and ‘ Nongke No.2’, respectively. There are totally 20 components. Among them, six components were owned by these two germplasms. Alkene played an important role in expression of fruit volatile. There were more differences of volatile types and relative content between these two germplasms. In fruit of ‘Nongke No.1’, highest content volatile component was Compound No.5, showing relatively content of 28.32% while lowest content volatile component was Compound No.3,showing relatively content of 0.06%. In fruit of ‘ Nongke No.2’, highest content volatile component was Compound No.7, showing relatively content of 22.48% while lowest content volatile component was Compound No.15, showing relatively content of 0.48%.更多还原