成熟度及成熟条件对兰州"大接杏"风味的影响

采用固相微萃取法(SPME)结合气-质联用(GC/MS)技术,研究了成熟度和成熟条件对兰州"大接杏"挥发性风味物质的影响,共分离出69种化合物,初步定性47种.结果表明成熟度、成熟条件等因素对杏挥发性风味物质的影响较大.杏挥发性风味组分随着成熟度的提高而逐步增加,其风味品质也随之提高.杏果的风味品质因成熟条件而异,果树上完熟的杏果的风味品质优于商业成熟度采摘常温后熟的杏果.

Effect of Maturity and Ripeness Conditions on Volatile Flavour in Lanzhou 'Dajie' Apricot

The effect of maturity and ripening condition on volatile flavour materiols in Lanzhou 'Dajie' apricot were studied by solid-phase microextraction(SPME)and GC/MS. The samples have different maturity and conditions of ripeness. 69 compounds were separated from the flesh and peel of apricot and 47 compounds of them were tentatively identified. The result shows that the volatile flavour compounds of'Dajie'apricot changed as fruit maturity progressed and ripeness conditions changed. Volatile compound content and quality increased as fruit maturity progressed. But the quality of flavor difference for different ripeness conditions. The flavor quality of hundred-percent mature apricot was better than commercial mature apricot and ripe apricot after harvest.