食品科学2012，Vol.33Issue(8)：155-158,4.
野生软枣猕猴桃采后20℃贮藏期间外释香气成分变化
Changes in Aroma Components of Actinidia arguta during Postharvest Storage at 20 ℃
摘要
Abstract
The released aroma components of Actinidia arguta（Sieb.et Zucc） fruits grown in Qianshan Mountain were extracted by solid-phase microextraction（SPME）,separated and identified by gas chromatography-mass spectrometry（GC-MS）.The changes in hardness and soluble solid content of Actinidia arguta were also analyzed during storage at 20 ℃.The results showed that the hardness of freshly picked fruits was 6.6 kg/cm2 and dropped to 0.95 kg/cm2 on the 10th day,soluble solid content rose from 8.50% to 11.45%.After 2,4,6,8 days and 10 days of storage,6,12,15,15 kinds and 15 kinds of aroma components were identified.A total of 22 compounds were identified from Actinidia arguta,and the major aroma components are terpinolene,β-pinene,p-cymene,D-limonene and α-pinene.关键词
软枣猕猴桃/香气成分/固相微萃取/气相色谱-质谱法Key words
Actinidia arguta/aroma components/solid-phase microextraction/gas chromatography-mass spectrometry(GC-MS)分类
轻工纺织引用本文复制引用
孙颖,张博,李书倩,辛广,孙晓荣,刘长江..野生软枣猕猴桃采后20℃贮藏期间外释香气成分变化[J].食品科学,2012,33(8):155-158,4.基金项目
国家公益性行业（农业）科研专项 （）
