梅果挥发性成分分析

Analysis of Volatile Components of Plum

摘要:

采用顶空固相微萃取——气质联用法分析了梅果的挥发性成分，共鉴定出66中挥发性成分，其中醇类8种、内酯类4种、醛类12种、酯类23种、酮类2种、酸类8种、萜烯及萜烯醇类7种以及其它芳香族类化合物2种。分析了梅果发香前、中和后期分别具有桃香、果香奶香和杏香的原因。

Abstract:

The volatile components of Plum were identified by method of HS-SPME—GC-MS. There were 66 volatile compounds, including 8 alcohols, 4 lactones, 12 aldehydes, 23 esters, 2 ketones, 8 acids, 7 terpenes and terpene alcohols and 2 aromatic compounds. The reasons why plum showing peach, milk and apricot fruit aroma in the early, middle and late stage of aroma production were analysed.