| 夏橙果实成熟期内香气成分动态变化分析 |
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| 引用本文： | 米兰芳,伊华林.夏橙果实成熟期内香气成分动态变化分析[J].赣南师范学院学报,2011,32(6):103-108. |
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| 作者姓名： | 米兰芳 伊华林 |
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| 作者单位： | 1. 赣南师范学院生命与环境科学学院,江西省脐橙工程技术研究中心,江西赣州341000
2. 华中农业大学园艺林学学院,武汉,430070 |
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| 基金项目： | 基金项目:国家科技支撑计划资助 |
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| 摘 要： | 本研究采用顶空固相微萃取结合气-质联用技术对6个夏橙(Citrus sinensis(L.)Osbeck cv.Valencia)品系果实成熟期内的香气成分进行动态分析测定.结果表明,Olinda和Delta中酯类物质总含量相对较高,分别占1.88%和2.22%,且6月下旬香气物质丰富;Rhode Red和Campbell中醇类物质总含量相对较高,分别在6月下旬占10.25%和4月下旬占7.78%,此时期香气物质丰富;6月中旬Frost中醛类物质总含量相对较高达15.56%,但4月下旬香气物质最丰富;5月中旬Cutter中香气物质最丰富,总萜类物质相对含量占92.12%.
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| 关 键 词： | 夏橙 成熟期 香气物质 固相微萃取-气质联用 |
Dynamic Analysis of Aroma Components of Valencia Sweet Orange |
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| MI Lanfang,YI Hualin.Dynamic Analysis of Aroma Components of Valencia Sweet Orange[J].Journal of Gannan Teachers' College(Social Science(2)),2011,32(6):103-108. |
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| Authors: | MI Lanfang YI Hualin |
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| Institution: | 1.School of Life and Environmental Sciences,Gannan Normal University, Research Center of Navel Orange Engineering and Technology Jiangxi Province;Ganzhou 341000; 2.College of Horticulture and Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | The aroma components of Valencia Sweet Orange （Citrus sinensis（ L. ） Osbeck cv. Valencia） fruits were dynamically determined by solid phase microextraction （SPME） couples with gas chromatography-mass spectrometry （GC-MS） in maturing. The results showed that total relative content of esters were higher in Olinda （ 1.88 % ） and Delta （2.22 % ） Valencia Sweet Orange fruits respectively, as well as they were rich-aroma in late June; In Rhode Red and Campbell Valencia Sweet Orange fruits, total relative content of alcohols were higher （ containing 10.25 % and 7.78 % , each one） and the two cultivars had more aroma components in late June and late April respectively; In mid-June, total relative content of aldehydes were higher （15.56 % ） in Frost Valencia Sweet Orange fruits but it was full-aroma in late April; Cutter Valencia Sweet Orange had the most aroma components in mid-May, the relative content of total terpenoids were 92.12 %. |
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| Keywords: | valencia sweet orange maturing aromatic components SPME-GC-MS |
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