华南农业大学学报2013，Vol.34Issue(2)：182-186,5.
黑珍珠莲雾果实不同发育阶段挥发物成分分析
Volatile Constituent of Black Pearl Wax Apple Fruit at Different Developmental Stages
摘要
Abstract
The volatile constituents from five different developmental stages of black pearl wax apple fruit ( Syzyzgium samarangense) growing in China were analysed by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Forty-four compounds were identified in wax apple, a-mong which volatiles, terpenoids, alcohols, ketones and esters were the major components, among which eight compounds were observed at all five developmental stages, i. e. , (-)-α-copaene, β-caryophyllene, a-selinene, a-selinene, α-muurolene, δ-cadinene, 2,4', 5-trimethyl diphenylmethane, 1, 2-benzenedi-carboxylic acid bis[2-methylpropyl] ester. Ketones of wax apple fruit included camphor and trans-beta-ionone-5 , 6-epoxide, esters components comprised 1, 2-benzenedicarboxylic acid bis [ 2-methylpropyl ] ester and acetic acid, 2-methylpropyl ester. The volatile compositions from five developmental stages of the fruit were quite different. The relative contents of terpenoids gradually decreased, and those of camphor and 1,2-benzenedicarboxylic acid bis [2-methylpropyl] ester increased along with the fruit ripening. Trans-beta-ionone-5,6-epoxide and acetic acid, 2-methylpropyl ester were only found at ripe stage.关键词
黑珍珠莲雾/果实/挥发物/SPME/GC-MSKey words
Syzyzgium samarangense/ fruit/ volatile constituent/ SPEM/ GC-MS分类
农业科技引用本文复制引用
阮赞誉,金菊,范骁凌..黑珍珠莲雾果实不同发育阶段挥发物成分分析[J].华南农业大学学报,2013,34(2):182-186,5.基金项目
公益性行业(农业)科研专项(200903034) （农业）
