【摘要】 本研究以萝卜品种‘鲁萝卜4号’为材料,采用固相微萃取(SPME)和气相色谱质谱联用技术(GCMS),测定其肉质根在生长发育过程的5个时间点和春秋两季所含挥发性风味物质的组成和含量。结果表明:肉质根所含挥发性风味物质包括异硫氰酸酯类、醇类、醛类、烷烯烃类、酮类、醚类和酯类,以异硫氰酸酯类、醇类、醛类和醚类物质为主,其中4-甲硫基-3-丁烯异硫氰酸酯含量最高;醇类物质含量在肉质根不同生长发育过程中表现为上下波动,异硫氰酸酯类、醇类、醛类物质含量均为先上升后下降; 4-甲硫基-3-丁烯异硫氰酸酯是春秋两季萝卜中含量差异最大的风味物质,其在春季含量为34. 929μg/g,是秋季含量的3. 9倍。更多还原

【Abstract】 The green radish variety Lu Radish No. 4 was used as the experimental material. Solid phase microextraction(SPME) and gas chromatography mass spectrometry(GC-MS) were adopted to detect the components and contents of volatile flavor substances in radish in 5 growth periods and 2 seasons. The results showed that seven classes of volatile flavor substances,including isothiocyanates,alcohols,aldehydes,alkyl hydrocarbons,ketones,ethers and esters,were detected out. Isothiocyanates,alcohols,aldehydes and ethers were the main substances,among which,the 4-methylthio-3-butenyl isothiocyanate had the highest content. The content of alcohols fluctuated among the growth and development process,while the contents of the other three classes increased firstly and then decreased. 4-Methylthio-3-butenyl isothiocyanate was the one with the highest content difference between spring and autumn radish. Its content reached 34. 929 μg/g in spring,which was 3. 9 times of that in autumn.更多还原