辽宁农业科学Issue(1)：86-89,4.DOI:10.3969/j.issn.1002-1728.2024.01.017
光皮木瓜果皮和果肉香气成分分析及比较
Analysis and Comparison of Aroma Components in the Pericarp and Sarcocarp of Chaenomeles sinensis(Thouin)Koehne
廖恩慧 1汪远斌 2商国楚 2夏恩艳 2司瑀 2柳成航 3汪琼3
作者信息
- 1. 江苏省中国科学院植物研究所/江苏省植物资源研究与利用重点实验室,江苏 南京 210014||南京中医药大学,江苏 南京 210046
- 2. 白河县木瓜产业办公室,陕西 白河 725800
- 3. 江苏省中国科学院植物研究所/江苏省植物资源研究与利用重点实验室,江苏 南京 210014
- 折叠
摘要
Abstract
To deeply investigated the aroma characteristics of Chaenomeles sinensis(Thouin)Koehne(Chi-nese Flowering Quince)and expand the utilization of C.sinensis(Thouin)Koehne,the aroma components from the pericarp and sarcocarp were extracted by steam distillation,and analyzed by gas chromatography-mass spectrometry(GC-MS).Among the 118 components be detected,there were 43 components be identified in the essential oil from pericarp,mainly aldehydes and esters,which were the main aroma components of C.sinensis(Thouin)Koehne.In addition,α-farnesene,β-ionone and dihydroactinidiolide also have important contributions to the aroma of C.sinensis(Thouin)Koehne.Among the 68 detected components,30 compo-nents of C.sinensis were identified in the essential oil from sarcocarp.Compared with the volatile oil from the pericarp,the sarcocarp contains lower of esters decreased,while β-ionone,dihydro-β-ionone,dihydrogen-β-ionol,and tran-and cis-theaspirane which assumed as carotenoid metabolites increased,giving the sarcocarp distinct aroma.关键词
光皮木瓜/果皮/果肉/香气成分/气相色谱质谱联用仪Key words
Chaenomeles sinensis(Thouin)Koehne/Pericarp/Sarcocarp/Aroma components/GC-MS anal-ysis分类
化学化工引用本文复制引用
廖恩慧,汪远斌,商国楚,夏恩艳,司瑀,柳成航,汪琼..光皮木瓜果皮和果肉香气成分分析及比较[J].辽宁农业科学,2024,(1):86-89,4.
