【摘要】 采用同步蒸馏萃取(SDE)法提取不同贮藏期木瓜果实的香气成分,通过GC-MS进行分析,结果表明:木瓜果实成熟后随着贮藏期延长,香气成分总体呈现出醇类、酮类、醛类相对含量下降,酯类、烯烃及萜烯类上升趋势。贮藏初期果实的主要香气成分包括4-甲基-5-(1,3-二戊烯基)-四氢呋喃-2-酮、二氢-β-紫罗兰醇、(Z)-3-己烯醇等。当8℃贮藏40 d时,香气物质主要以萜烯类、酯类和醇类为主,相对含量分别为21.07%、18.73%和16.34%。当贮藏90 d时脂肪酸乙酯类相对含量明显增加,达到34.86%,其中3-壬烯酸乙酯相对含量最高(21.67%),成为构成木瓜香气的关键物质。α-金合欢烯相对含量在整个贮藏期间不断上升,由贮藏初期的3.63%上升到贮藏40 d时的19.00%,当贮藏90 d时达到35.22%。更多还原

【Abstract】 Aroma components were extracted by distillation and solvent extraction(SDE) at different storage time in Chaenomeles sinensis fruits.According to the analysis of GC-MS,esters and alkenes were increasing along with the storage time,but alcohols,ketones and aldehydes were decreasing.At the beginning of the storage,the dominant aroma components in Chaenomeles sinensis fruits were 4-Methyl-5-penta-1,3-dienyl tetrahydrofuran-2-one,4-(2,6,6-Trimethyl-cyclohex-1-enyl)-butan-2-ol and(Z)-3-Hexen-1-ol et al.After 40 days storage at 8℃,the main components and their relative contents were alkenes(21.07%),esters(18.73%) and alcohols(16.34%).After 90 days storage,the relative content of ethyl esters of aliphatic acids significantly increased to 34.86%,among which the critical one was 3-Nonenoic acid,ethyl ester(21.67%).In addition,the relative content of α-Farnesene increased from 3.63% at the beginning of the storage to 35.22% after 90 days storage.更多还原