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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (24): 282-287.

• 林学 园艺 园林 • 上一篇    下一篇

黄金梨贮藏过程中香气成分的变化

王少敏,薛培生,魏树伟,王宏伟   

  • 收稿日期:2009-07-06 修回日期:2009-07-21 出版日期:2009-12-20 发布日期:2009-12-20

Effect of Bagging on the Content of Aromatic Substances of Whangkeumbae pear In Storage

  • Received:2009-07-06 Revised:2009-07-21 Online:2009-12-20 Published:2009-12-20

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摘要：

静态顶空(SHS)和气相色谱-质谱连用(GC-MS)技术，分析了黄金梨0℃贮藏时果实芳香物质的变化。结果表明，黄金梨在贮藏过程中检测到6类139种芳香物质，其中，贮藏0d(采收)时，套袋果实中含48种芳香物质、对照74种；当0℃贮藏60天时，套袋果实中含41种、对照31种。贮藏过程中套袋处理与对照间香气成分种类和含量均存在差异，套同种纸袋不同贮藏时期的香气成分和含量也存在差异。

关键词: 产气量, 产气量, 发酵参数, 干物质消化率

Abstract:

The aromatic substances in the fruit of Whangkeumbae pear in storage were determined by using headspace solid phase microextraction and GC-MS.The results showed that 139 kinds of aromatic substances were detected. After 0 day，48 kinds in bagging fruit,74 kinds in CK. After 60 days at 0℃ ,41 kinds in bagging fruit,31 kinds in CK. There were difference between kinds and content of aromatic substances for bagging pear fruit and CK in storage, and there were also difference in different storage time for bagging fruit.