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采用自动顶空萃取和气相色谱—质谱联用技术(GC-MS)分析了新疆主要栽培杏品种库车小白杏等14个杏品种的香味成分。结果显示:一共检测到208种香味物质,其中包括酯类物质80种、醛类物质25种、酮类物质21种、醇类物质39种、烯烃类物质27种、酸类物质1种以及15种含量较低的其他物质;乙酸丙酯、乙酸-3-甲基-1-丁酯、(Z)-乙酸-3-己烯-1-醇酯、D-柠檬烯、β-芳樟醇、己醛、乙酸己酯、乙酸丁酯、β-月桂烯、丁酸乙酯、β-顺式-罗勒烯等11种香味物质为参试品种的主要香味物质;不同品种的挥发性香味物质组分及其相对含量不尽相同,分属于华北和中亚种群的不同品种间无明显差异。
The aroma components of 14 apricot cultivars, such as Kobayashi Kobayashi, a major cultivated apricot variety in Xinjiang, were analyzed by automatic headspace extraction and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 208 kinds of aroma substances were detected, including 80 kinds of esters, 25 kinds of aldehydes, 21 kinds of ketones, 39 kinds of alcohols, 27 kinds of olefins, 1 kinds of acids and 15 Other substances of lower content are propyl acetate, 3-methyl-1-butyl acetate, (Z) -acetophenone acetate, D-limonene, Eleven flavoring substances such as hexanal, hexyl acetate, butyl acetate, β-myrcene, ethyl butyrate and β-cis-ocimene were the main aroma components of the tested cultivars. Points and their relative content are not the same, belonging to North China and Central Asia populations of different varieties no significant difference between.