山楂挥发性化合物的研究

用蒸馏-苹取法收集山楂中的挥发性化合物，经过气相色谱-质谱联用分析，在成熟山楂果实中共鉴定出32种沸点较低的挥发性化合物．占总挥发性成分的68．3％（以峰面积计）。其中主要的成分为顺-3-己烯醛、顺-3-乙酸己烯酯、a-萜品醇、糠醛、芳樟醇等。除芳樟醇外大多数挥发性成分的合量在山植果实成熟期间含量呈现增长趋势。在山植果实各成熟阶段，顺-3-己烯醛始终是含量最高的挥发性成分。顺-3-乙酸己酯在山楂果实成熟过程中含量增长速度最快，是山楂清香味的代表性化合物。山植果实中大多数挥发性化合物的形成机理可以用脂氧合酶降解途径解释。亚麻酸被认为是山楂香味主要的前体物质。

Studies on Volatile Compounds of Hawthorn

Volatile compounds of hawthorn were collected and detected by GC/MS-.Thirty-two volatile compounds were identified in maturate hawthorn,which comprised 68.3% of the volatile fraction. The major components were cis-3-hexenol,cis-3-heXenyl acetate,a-terpineol, furfural, linalool, etc.Contents of most volatile compounds increased during ripening,except forf linalool. Cis -3-hexenol accounted for the largest part of volatile fractions in hawthorn throughout all thestages of fruit development. Of all the volatile compounds, cis-3-hexenyl acetate increasedmost rapidly,which was thc typical aroma in hawthorn.Formation of most volatile compounds can be explained by lipoxygenase pathway. Fur-ther,linolenic acid was considered as the main precusor of hawthorn aroma.