SPME-GC 法分析南果梨不同部位及状态香气成分

应用固相微萃取技术与气相色谱-质谱相结合的方法对南果梨果皮与果肉、完整果外释与破碎后果汁的香气成分进行比较和研究。结果表明，完整果实的外释香气成分种类比破碎后果汁中的香气成分种类丰富，从完整果实外释香气共鉴定出18种香气成分，主要为乙酸乙酯(1.49%)、丁酸乙酯(7.48%)、2-甲基丁酸乙酯(1.43%)、己酸甲酯(1.46%)、己酸乙酯(41.76%)、乙酸己酯(11.78%)、2-辛烯酸乙酯(1.07%)、辛酸乙酯(6.73%)、和α-法呢烯(21.6%)。南果梨果皮和果肉中有5种共同香气成分，但相对含量上有一定的差异。果皮和果肉中的香气成分相对含量最高的是己酸乙酯，分别为46.89%、35.2%。

SPME-GC-MS Analysis of Aroma Constituents of Nanguo Pear Peel,Pulp,Intact Fruit and Cracked Fruit

The aroma components of Nanguo pear peel,pulp,intact fruit and cracked fruit were determined by solid phase micro-extraction(SPME) and gas chromatography-mass spectrometry(GC-MS).The intact fruit contained more kinds of aroma components than the cracked fruit.Eighteen aroma components were identified in the intact fruit,mainly including ethyl acetate(1.49%),butanoic acid,ethyl ester(7.48%),acetic acid,2-methylpropyl ester(1.43%),hexanoic acid,methyl ester(1.46%),hexanoic acid,ethyl ester(41.76%),acetic acid...