锦橙果实发育进程香气成分及品质特性分析

doi:10.7506/spkx1002-6630-201208058

食品科学 ›› 2012, Vol. 33 ›› Issue (8): 260-264.doi: 10.7506/spkx1002-6630-201208058

锦橙果实发育进程香气成分及品质特性分析

唐会周1,2，曾凯芳1,3,*，明建1,3，李紫云1

1.西南大学食品科学学院 2.贵阳医学院公共卫生学院 3.重庆市特色食品工程技术研究中心

出版日期:2012-04-25 发布日期:2012-03-31
基金资助:
国家自然科学基金面上项目(31071618)

Analysis of Aroma Components and Quality Characteristics of Jincheng Orange Fruits during Growth and Development

TANG Hui-zhou1,2，ZENG Kai-fang1,3,*，MING Jian1,3，LI Zi-yun1

(1. College of Food Science, Southwest University, Chongqing 400715, China； 2. School of Public Health, Guiyang Medical University, Guiyang 550004, China； 3. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)

Online:2012-04-25 Published:2012-03-31

摘要/Abstract

摘要： 以固相微萃取技术为香气富集方法，采用气相色谱-质谱联用分析锦橙果实发育过程中香气成分的变化，同时测定果实品质指标的变化。结果显示：在锦橙果实发育中共检测出76种香气成分，随着成熟度的增加，在5个取样阶段果实中分别检出香气成分40、41、36、38、39种，分属于醛类、醇类、酯类和萜烯类等，其中醛类相对含量和种类数量先上升后下降，酯类相对含量和种类数量呈上升趋势。随着果实发育，可溶性固形物、VC和还原糖含量指标均呈上升趋势，可滴定酸含量呈先下降后上升趋势。

关键词: 锦橙, 香气成分, 品质指标, 果实发育

Abstract: In this study, the quality and aroma components of Jincheng oranges during the periods of growth and development were evaluated by solid-phase micro-extraction (SPME) coupled to GC-MS. The results showed that 76 aroma volatile compounds were identified during the growth and development periods. Meanwhile, 40, 41, 36, 38 and 39 aroma volatile compounds were detected during five development periods, respectively, which were aldehydes, alcohols, esters and terpenes. The relative contents and number of aldehydes increased at first and then decreased. In contrast, esters kept an increasing trend during the whole development process. The contents of soluble solids, vitamin C and reducing sugar exhibited an increasing trend during the period of development although titratable acid showed an initial decrease followed by an increase.

Key words: Jincheng orange, aroma component, quality parameters, fruit development

中图分类号:

TS255.2

唐会周，曾凯芳,，明建，李紫云. 锦橙果实发育进程香气成分及品质特性分析[J]. 食品科学, 2012, 33(8): 260-264.

TANGHui-zhou，ZENGKai-fang,，MINGJian，LIZi-yun. Analysis of Aroma Components and Quality Characteristics of Jincheng Orange Fruits during Growth and Development[J]. FOOD SCIENCE, 2012, 33(8): 260-264.

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锦橙果实发育进程香气成分及品质特性分析

Analysis of Aroma Components and Quality Characteristics of Jincheng Orange Fruits during Growth and Development

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