| 摘要: |
| 研究京白梨的香味成分,为今后利用多种方法开启京白梨次生代谢产物途径,提高果实品质提供理论依据。以北京市房山、大兴和昌平3个区不同土壤和环境条件的京白梨后熟果实为材料,采用气相色谱-质谱联用(GC-MS) 技术对果实的挥发性物质进行分离,分别得到31、32和36种挥发性物质,3个地区总计得到挥发性物质54种,其中主要的香味物质有10种,分别为乙酸己酯、α-法尼烯、丁酸己酯、丁酸甲酯、乙酸丁酯、1-己醇、乙醇、丁酸乙酯、己酸乙酯和(E)-丁酸-2-己烯酯。京白梨果实香味物质的种类和相对含量是由京白梨的遗传物质和外界环境共同作用的结果。 |
| 关键词: 梨 挥发性物质 气相色谱-质谱联用(GC-MS) 香味 |
| DOI：10.11841/j.issn.1007-4333.2011.05.010 |
| 投稿时间：2011-03-09 |
| 基金项目:国家自然科学基金资助项目(30871697); 北京市自然科学基金资助项目(6102017) |
|
| Analysis of volatile components of Jingbai pear in differentproduction areas of Beijing |
|
MA Guo-ling1, LI Song-tao2, LI Zhen-ru3, QI Li-ping3, LI Tian-zhong1
|
| (1.College of Agriculture and Biotechnology,China Agricultural University,Beijing 100193,China;2.Beijing Bureau of Landscape and Forestry,Beijing 100013,China;3.Daxing Bureau of Landscape and Forestry,Beijing 102600,China) |
| Abstract: |
| The objective of this study was to understand the natures of aromatic components of Jingbai pear,which may be benefit for improving the quality of fruits and opening the secondary metabolites.The volatile components of Jingbai pear from Fangshan,Daxing and Changping production areas were analyzed with the method of head space-solid phase microextraction and Gas Chormatography-Mass Spectrometry (GC/MS).Fifty four compounds were identified,31 in Jingbai pears from Fangshan,32 from Daxing,36 from Changping.All the pears contain 10 main components such as acetic acid,hexyl ester,alpha-Farnesene,Butanoic acid,hexyl ester,Butanoic acid,methyl ester,Acetic acid, butyl ester,1-Hexanol,Ethanol,Butanoic acid,ethyl ester,Hexanoic acid,ethyl ester,Butanoic acid,2-hexenyl ester(E).Both the type and relative amount of aroma components were dependent on the gene and the growing condition. |
| Key words: pear volatile components GC-MS fragrance |
