新疆农业科学2017，Vol.54Issue(10)：1796-1803,8.DOI:10.6048/j.issn.1001-4330.2017.10.004
3个苹果品种果实香气物质研究
Comparison of Aroma Components in Three Apple Cultivars
摘要
Abstract
[Objective] This paper aims to study the difference of aroma components in Malus Xinfu 1,Malus Zaofu 1 and Nagafy 2 apple fruits.[Method] The aromatic components of three apple cultivars were reexamined by HSSPME and analyzed by GC-MS.[Result] Esters aldehydes and alcohols were the constituents in three Fuji apples.The aroma components with relative content of more than one percent were respectively 15,14 and 20 from Malus xinfu 1,Malus zaofu 1 and Nagafy 2 apple.The main 10 aromatic components were ethyl acetate,acetic acid,butyl ester,acetic acid,hexyl ester,butanoic acid,ethyl ester and Hexyl n-valerate,etc.but there were differences in relative contents among the three apple cuhivars,each of which had the unique aroma components.[Conclusion] The main aroma components of three apple varieties were basically the same.According to the different categories and relative contents of aromatic components,three apple cultivars could be classified as ester-type.Malus Xinfu 1 and Malus Zaofu 1 could be classified as the acetate -type of ester-type apple and Nagafy 2 apple as the butanoic-type of ester-type apple.关键词
苹果/香气成分/气相色谱—质谱法Key words
apple/aromatic components/GC-MS分类
农业科技引用本文复制引用
卢明艳,刘珩,孙守文,张东亚,赵蕾,陶秀冬,古丽米热..3个苹果品种果实香气物质研究[J].新疆农业科学,2017,54(10):1796-1803,8.基金项目
自治区公益性科研院所基本科研业务费专项资金“鲜食苹果优良品种选育及繁育技术研发”(KY2017029) （KY2017029）
2015年自治区科技兴农项目“苹果新优品种矮化密植高效栽培技术示范与推广” Autonomous region Project Supported by the Special Funding for Basic Scientific Research of Public Welfare Research Institutes"Breeding and breeding technology research and development for fresh apple varieties" (KY2017029),Autonomous Region Scientific Technology Project in 2015" Dwarf dense planting of efficient cultivation technology demonstration and promotion for apples new superior varieties " （KY2017029）
