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不同产地‘玉露香’梨品质及香气物质分析

来源：花匠小妙招时间：2026-02-11 16:38

不同产地‘玉露香’梨品质及香气物质分析被引量：18

Analysis of fruit quality and aroma components of‘Yuluxiang’pear from different habitats

摘要以产于山西省兴县、太谷县、隰县3个不同产地的‘玉露香’梨为材料,测定比较其主要品质指标,包括矯细胞、可滴定酸、可溶性固形物、叶绿素、总黄酮、总酚酸含量及出汁率、果实硬度等,并用快速气相色谱-离子迁移谱仪分析其挥发性有机物成分。结果表明,果皮中的叶绿素和总黄酮含量受产地因素影响最大,果肉中总黄酮含量和削皮硬度次之,果肉中矯细胞、可溶性固形物、可滴定酸、总酚酸含量和果皮中总酚酸含量以及出汁率、未削皮硬度受产地因素影响较小。3个不同产地‘玉露香’梨香气物质主成分为乙酸丁酯和乙酸乙酯,其主成分含量差异较大,可以据此对不同产地样品迚行区分。 By measuring the major quality parameters in‘Yuluxiang’pear including contents of sclereid,titratable acid,soluble solid,chlorophyll,total flavonoid,total phenolic acid as well as juice yield and hardness,the quality of the‘Yuluxiang’pear(Pyrus sinkiangensis‘Yuluxiang’)from three different habitats,i.e.Xingxian county,Taigu county and Xixian county of Shanxi Province was compared.The volatile organic substances were also analyzed on a rapid gas chromatography-ion migration spectrometer.The results showed that the contents of chlorophyll and total flavonoid were highly affected by the producing area,followed by the contents of total flavonoid,sclereid,titratable acid and peeled hardness,while soluble solid and total phenolic acid contents in flesh and total phenolic acids content in peel as well as juice yield and unpeeled hardness were least affected by the producing area.The principal aromatic components of‘Yuluxiang’pear from three different habitats were butyl acetate and ethyl acetate.The contents of the principal components varied with different habitats.This firms a basis for the differentiation of samples from the three habitats.

作者蒙秋霞张丽珍李阳马双兰牛宇 MENG Qiuxia;ZHANG Lizhen;LI Yang;MA Shuanglan;NIU Yu(Institute of Agricultural Environment and Resources,Shanxi Academy of Agricultural Sciences,Taiyuan 030031;School of Life Sciences,Shanxi University;Bureau of Agriculture and Rural Affairs,Xingxian County;Institute of Agricultural Resources and Economy,Shanxi Academy of Agricultural Sciences)

出处《中国果树》北大核心 2020年第3期28-33,I0004,共7页 China Fruits

基金山西省重点研发计划项目(201803D221011-1) 山西省农业科学院农业科技成果转化和示范推广项目(2018CGZH-27) 山西省农业科学院科技创新研究课题(YCX2018DZYX16)。

关键词梨 ‘玉露香’ 品质总黄酮总酚酸挥发性有机物 pear ‘Yuluxiang’ quality total flavonoids total phenolic acids volatile organic compounds

作者简介蒙秋霞,电话:18103413128,E-mail:qiuxia_meng@126.com;通信作者:牛宇,E-mail:kayneo@126.com。