‘爱甘水’梨果实生长发育过程中香气成分的变化分析

采用固相微萃取法提取‘爱甘水’梨果实生长发育过程的香气成分，经气相色谱-质谱联用技术分析花后不同时期‘爱甘水’梨果实的香气成分。结果表明，‘爱甘水’梨果实香气成分主要为酯类、醛类和醇类。其中，酯类物质含量在果实生长发育过程中逐渐升高，从0.41%增加到57.05%；醛类物质含量在果实生长发育过程呈现先增后降的变化规律，最大值为31.86%；而醇类物质含量在果实生长发育过程呈现“M”形的变化规律，最高达到18.28%。此外，还检测出己醛、2-己烯醛、己酸乙酯、苯甲酸乙酯、丁酸乙酯、戊酸乙酯、辛酸乙酯、丁酸-2-乙基丙酯、十九烷为成熟‘爱甘水’梨果实的特征香气成分。

Changes inAroma Components in ‘Aiganshui’ Pear during Fruit Development

The aroma components of ‘Aiganshui’ pear (Purys pyrifolia cv. ‘Aiganshui’) at different development stages were
analyzed by headspace-solid phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS). The results showed that the major aroma components were esters, aldehydes and alcohols. The content of
esters increased from 0.41% to 57.05% during fruit development, while the content of aldehydes initially increased to
the maximum level of 31.86% and then decreased. The content of alcohols changed with development time following an
M-shaped curve, showing a maximum level of 18.28%. Besides, hexanal, 2-hexenal, ethyl hexanoate, ethyl benzoate, ethyl
butyrate, ethyl butyrate, ethyl valerate, ethyl caprylate, butyric acid-2-ethyl propyl ester, and nonadecane were identified as
the characteristic aroma components of ‘Aiganshui’ pear.