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采用固相微萃取与气质联用技术,对“盖县李”果实成熟前后挥发性物质的变化进行了研究.通过质谱检测共鉴定出38种挥发性成分,以酯类、C6化合物、内酯类为主,(Z)-3-己烯醛、2-己烯醛、1-己烯醇、3-己烯醇乙酸酯是李果实挥发性成分中新鉴定出的物质.成熟前后3-己烯醇乙酸酯、γ-癸内酯、(Z)-3-己烯醛、乙酸丁酯、2-己烯醛含量变化较大.对“盖县李”果实香气贡献较大的物质有(Z)-3-己烯醛、己酸乙酯、γ-癸内酯、壬醛、乙酸己酯、辛醛、2-己烯醛、芳樟醇等.
The changes of volatile compounds before and after the ripening of “Gaixian” were studied by solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS / MS) .A total of 38 volatile compounds were identified by mass spectrometry, and esters, C6 compounds, Lactones, (Z) -3-hexenal, 2-hexenal, 1-hexenol, and 3-hexenol acetate were identified newly in the volatile components of plum fruit. The content of 3-hexenol acetate, γ-decalactone, (Z) -3-hexenal, butyl acetate and 2-hexenal had great changes before and after. More contributing substances are (Z) -3-hexenal, ethyl caproate, γ-decalactone, nonanal, hexyl acetate, octanal, 2-hexenal and linalool.