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利用固相微萃取(SPME)气相色谱—质谱(GC–MS)联用技术,分析了富士、国光与红将军等苹果品种及其红色芽变品系的果实香气成分;进一步研究了国光及其红色芽变品系果实发育期间香气脂肪酸代谢途径相关酶的活性。①从8个参试苹果品种成熟果实中共鉴定出共8类116种香气成分,酯类67种(57.8%),占绝对优势;②红色芽变品系与其对照相比,香气成分种类无规律性变化,但共有组分的含量、特征香气成分的香气值总和、酯类含量及香气总含量等均明显高于各自的对照;③在果实发育末期,红色芽变的脂肪酸代谢途径4个关键酶活性均呈上升趋势,且高于对照。
The aroma components of apple fruits such as Fuji, Guoguang and Hong Jiangjun and their red buds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) Budding Varieties Activity of Enzymes Associated with Fatty Acid Metabolism Pathway During Fruit Development. ① A total of 116 kinds of aroma components and 8 kinds of esters were identified, which accounted for 67.8% (57.8%) of the 8 tested apple cultivars. ② There were no regularities in the types of aroma components compared with the control But the content of common components, the total aroma value of the characteristic aroma components, the total ester content and the total aroma of the aroma were significantly higher than those of the respective controls. (3) At the end of fruit development, the four key enzymes of fatty acid metabolism Activity showed an upward trend, and higher than the control.