| 艾沙江·买买提,李宁,刘国杰.不同产地沙田柚果肉挥发性物质的研究[J].中国南方果树,2014,43(4): |
| 不同产地沙田柚果肉挥发性物质的研究 |
| Study on the Juice Aroma Volatile Compounds of ‘Shatianyou’（Citrus. Grandis）Produced in Different Regions in China |
| 投稿时间：2013-12-27 修订日期：2014-02-09 |
| DOI： |
| 中文关键词: 沙田柚 果肉；挥发性物质 不同产地；气质联用 |
| 英文关键词:C. grandis ‘Shatianyou’, fruit juice, volatile compounds,different regions |
| 基金项目: |
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| 摘要点击次数: 2408 |
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| 中文摘要: |
| 用顶空固相微萃取-气相色谱质谱联用技术对不同产地沙田柚果肉中挥发性物质进行了定性定量分析。结果表明，不同产地沙田柚由于受当地土壤、气候、栽培管理等条件的影响，在果肉挥发性物质的组成和含量上存在一定的差异。三个不同产区沙田柚果肉中共检测到50种挥发性物质，其中广西沙田柚32种，广东沙田柚34种，四川沙田柚40种，相同的挥发性物质有21种。四川沙田柚含有11种独特挥发性物质、广西沙田柚3种、广东只有1种。萜类和醛类的种类最多，酯类和醛类含量最高。广西和广东沙田柚果肉中的挥发性物质以酯类为主，分别占总量的91.69%和60.28%，四川沙田柚果汁中醛类物质含量最高，占总量的48.14%。 |
| 英文摘要: |
| : In the present study, HS-SPME combined with GC-MS was used to analyze the juice aroma volatile compounds of C grandis ‘Shatianyou’ （Citrus. Grandis）from different regions in China. The results showed that categories and concentration of juice aroma components were vary significantly due to the growing conditions of the plant (region, meteorological conditions). A total of 50 volatile compounds were identified in the fruit juice of ‘Shatianyou’ from three different regions, including 14 terpenoids, 10 aldehydes, 7 esters, 5 alcohols, 6 ketones and 8 other substances. Categories of volatile compounds were most diverse in Sichuan ‘Shatianyou’ (40), followed by Guangdong (34) and Guangxi (32), respectively. Total 21 kinds of volatile substances were common in the fruit juice of ‘Shatianyou’ from three different regions. It was also found that Guangxi, Guangdong and Sichuan ‘Shatianyou’ had 1, 3 and 11 unique volatile substances, respectively. Terpenes and aldehydes were the most diverse compounds with different types，and the highest amounts of volatile compounds were esters and aldehydes . Esters were the dominant volatile compounds in Guangxi and Guangdong ‘Shatianyou’, representing about 91.69% and 60.28% of total contents, respectively. Aldehydes were the major volatile compounds in Sichuan ‘Shatianyou’, account for 48.14% of total contents.
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