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果实挥发性物质包括酯类、醇类、醛类、酸类等,是果实芳香气味的主要成分。于1997年进行试验,利用GC/MS/DC联用仪(色谱-质谱联用仪)测定了套袋与未套袋鸭梨果实内挥发性成分的差异。样果于9月10日采自河北省泊头市林业局苗圃场17年生树树冠中部,在室温下贮放1周后进行测定。结果表明,未套袋鸭梨果实含挥发性成分23种,其中酯类12种,烷类3种,酮类、醇类和膦类各1种,未知待定成份5种;其中以酯类含量最高,相对含量为68.79％,绝对含量14.9μl/100g;酯类中以丁酸乙酯、己酸乙酯为主,两者相对含量之和为39.9％,绝对含量之和8.65μl/100g。套袋鸭梨果实内挥发性物质种类为24种,其中酯类8种,酮类、醇类和膦类各
Fruit volatile substances including esters, alcohols, aldehydes, acids, etc., is the main component of the fruit aromatic odor. In 1997, the difference between volatile components in bagged and un-bagged pear fruits was determined by GC / MS / DC combined with mass spectrometry. The sample was collected from the middle of the 17-year-old tree canopy at the nursery of Forestry Bureau of Botou City, Hebei Province on September 10 and stored for 1 week at room temperature. The results showed that there were 23 kinds of volatile components in unmanaged Ya pear, including 12 kinds of esters, 3 kinds of alkanes, 1 kind of ketones, alcohols and phosphines, 5 kinds of unknown ingredients. Among them, The highest relative content of 68.79%, the absolute content of 14.9μl / 100g; esters of ethyl butyrate, ethyl caproate, the sum of the relative content of 39.9%, the sum of the absolute content of 8.65μl / 100g. There are 24 kinds of volatile substances in bagged pear fruits, including 8 kinds of esters, ketones, alcohols and phosphines