CAJ | 학술논문

采用热脱附-气相色谱/质谱(TCT-GC/MS)联用技术,对动态顶空密闭循环吸附捕集绿熟期及完熟期的皱皮木瓜果皮和果肉挥发物分别进行检测.结果表明,皱皮木瓜果皮与果肉香气中富含酯类化合物,丁酸乙酯在果皮或果肉、绿熟或完熟期的含量达12%～15%,是含量最高的挥发成分之一.含量较高的酯还有2-甲基丁酸乙酯和己酸乙酯等.绿熟期果皮及果肉挥发物中均明显检出芳樟醇及其氧化物,而完熟期仅在果肉挥发物中检出少量芳樟醇.萜烯总体含量不高,除完熟期果皮挥发物中金合欢烯含量高于5%外,各部位及各成熟阶段的柠檬烯挥发成分含量均低于1%.挥发物中富含鸡蛋果素,其在绿熟期及完熟期、果皮及果肉挥发物中总含量约10%～17%,并均以鸡蛋果素异构体Ⅰ为主,而绿熟期果肉挥发物中未检测到其异构体Ⅱ.
채용열탈부-기상색보/질보(TCT-GC/MS)련용기술,대동태정공밀폐순배흡부포집록숙기급완숙기적추피목과과피화과육휘발물분별진행검측.결과표명,추피목과과피여과육향기중부함지류화합물,정산을지재과피혹과육、록숙혹완숙기적함량체12%～15%,시함량최고적휘발성분지일.함량교고적지환유2-갑기정산을지화기산을지등.록숙기과피급과육휘발물중균명현검출방장순급기양화물,이완숙기부재과육휘발물중검출소량방장순.첩희총체함량불고,제완숙기과피휘발물중금합환희함량고우5%외,각부위급각성숙계단적저몽희휘발성분함량균저우1%.휘발물중부함계단과소,기재록숙기급완숙기、과피급과육휘발물중총함량약10%～17%,병균이계단과소이구체Ⅰ위주,이록숙기과육휘발물중미검측도기이구체Ⅱ.
Fragrances from peel and flesh of Chaenomeles speciosa(Sweet)Nakai fruit in green ripen stage and full ripen stage were quite different,thus they were closely and circularly head-space sampled within adsorptive tubes,then analyzed by thermal-desorption cryo-trapping gas chromatography/mass spectrometry(TCT-GC/MS).Results showed that esters were both high contained in the four samples.The volatile content of ethyl butyrate(12%～15%)was one of the highest in whether peel or flesh,green ripen stage or full ripen stage.Butyric acid,2-methyl-,ethyl ester and ethyl caproate were also considerably found in all samples.Linalool and its oxidants were determined both in peel and flesh of fruit from green ripen stage,but quite a slightly volatile of linalool was found in flesh of fruit from full ripen stage.Terpenes were rather low contained in all samples,whereas edulan,especially edulanⅠwere high.