CAJ | 학술논문

采用顶空萃取（ SPME）和气相色谱质谱联用技术（ GC-MS），测定了不同施肥处理萝卜果实中风味成分的含量。结果表明：（1）不同施肥处理萝卜中共检测出14种风味物质，主要包括六大类物质，其中异硫氰酸酯类7种、醇类3种、醚类1种、醛类1种、酮类1种及烷烃类1种。（2）鲁萝卜6号的主要风味物质是异硫氰酸酯类、醇类、醚类。（3）不同施肥处理造成了萝卜共有风味成分含量的差异及特有成分的存在，造成了萝卜风味种类及数量的变化以及萝卜辣素含量的变化，形成不同的风味差别。
채용정공췌취（ SPME）화기상색보질보련용기술（ GC-MS），측정료불동시비처리라복과실중풍미성분적함량。결과표명：（1）불동시비처리라복중공검측출14충풍미물질，주요포괄륙대류물질，기중이류청산지류7충、순류3충、미류1충、철류1충、동류1충급완경류1충。（2）로라복6호적주요풍미물질시이류청산지류、순류、미류。（3）불동시비처리조성료라복공유풍미성분함량적차이급특유성분적존재，조성료라복풍미충류급수량적변화이급라복랄소함량적변화，형성불동적풍미차별。
The solid-phase microextraction and gas chromatography -mass spectrometry ( GC-MS) a-nalysis were used to determine the flavor components in radish .The results showed that:(1) 14 kinds of fla-vor components were detected from radish with different fertilization treatments .It was consist of 7 kinds of iso-thiocyanates , 3 kinds of alcohols , 1 kinds of ethers , 1 kinds of aldehydes , 1 kinds of ketones and 1 kinds of alkanes.(2)The main flavor components in Lu Radish 6 were isothiocyanates, alcohols and ethers.(3)Differ-ent fertilization treatments caused differences of common flavor components and the existence of specific ele -ments in radish;it caused changes in number and types of radish flavor components and radish allicin content , which finally formed different flavor .