LIU Heng,LU Ming-yan,WANG Tao,et al.Effects of Bagging on Aroma Compounds of Zaofu 1 Apple[J].HEILONGJIANG AGRICULTURAL SCIENCES,2017,(05):70-73.[doi:10.11942/j.issn1002-2767.2017.05.0070]
套袋对早富1号苹果果实香气成分的影响
- Title:
- Effects of Bagging on Aroma Compounds of Zaofu 1 Apple
- 文章编号:
- 1002-2767(2017)05-0070-04
- Keywords:
- apple; Zaofu 1 apple; bagging; aromatic compound
- 分类号:
- S661.1
- 文献标志码:
- A
- 摘要:
- 为了解套袋对早富1号苹果果实香气成分的影响。利用顶空固相微萃取和气相色谱-质谱联用技术分别测定了套袋和未套袋果实香气成分,并进行了探讨。结果表明:早富1号苹果果实套袋与未套袋香气成分均以酯类物质为主,属于“酯香型”。酯类化合物相对含量为未套袋果实>套袋果实;醇类化合物相对含量为套袋果实>未套袋果实。早富1号果实主要香气成分均以乙酸乙酯、乙酸丁酯、2-甲基乙酸丁酯等物质为主。早富1号苹果果实套袋与未套袋香气成分基本一致,相对含量呈现差异。
- Abstract:
- In order to understand the effect of bagging on the aroma components of apples.The aroma components of bagged and unsealed fruits were determined by headspace solid phase micro extraction and gas chromatography-mass spectrometry and the results are discussed.The results showed that main aroma components of both bagged and non-bagged Zaofu 1 apples were ester-based substances,which belonged to “ester flavor”.In terms of the contents of ester compound,non-bagged apples>bagged apples; in terms of the contents of alcohol compounds,bagged apples > non-bagged apples.The main aroma components of Zaofu 1 apples were ethyl ester,acetic acid amd 2-methyl acetate.Aroma components of Zaofu 1 apples were basically the same for both bagged apples and nonbagged apples with relative difference in contents.
参考文献/References:
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备注/Memo
收稿日期:2017-03-08