摘要：应用优化的方法对不同品种苹果进行HS-SPME/GC-MS分析，共鉴定出苹果中65种香气物质。其中红富士苹果中含有42种，蛇果中含有物质55种，黄蕉苹果中含有物质51种，青苹果中含有45种。酯类均为四种苹果的主要香气物质，并均伴有醇类，酸类，烷类，醛类，酮类等物质。通过内标法进行定量分析，在红富士苹果中主要成分的含量为乙酸丁酯 256。0275ug/kg。蛇果中主要香气物质的含量为：己醛 115。0971ug/kg。黄蕉苹果中主要成分的含量为：乙酸乙酯，20。8785ug/kg。青苹果中主要香气物质的含量为：丁酸乙酯633。0784ug/kg，。 通过GC-O分析，共有35种香气物质对苹果的香气贡献性较大。对GC-O鉴别的物质进行OAV的计算，结果表明：苹果中最重要的香气物质有酯类物质及酯类物质中的辛酸乙酯，其次是乙酸己酯，丁酸乙酯。感官评价，在四组苹果的样品中，木香的香气差异最小，花香的差异最大，其次是果香，焦甜香，脂肪香与酸香。75010

毕业论文关键词： 苹果；SPME；感官分析；定量分析；GC-O；GC-MS

Study on characteristic aroma components of apple

Abstert：HS-SPME/GC-MS analysis of different varieties of Apple was carried out by using optimized method, and 65 kinds of aroma compounds in apple were identified。 The Fuji red apple contains 42 kinds of delicious, contains 55 kinds of substances, yellow banana apple contains 51 kinds of substances, contains 45 kinds of green apple。 Esters are the main aroma compounds of four kinds of apple, and are accompanied by alcohols, acids, alkanes, aldehydes, ketones and other substances。Quantitative analysis was performed by internal standard method, the contents of main components in the red Fuji apple were 256。0275ug/kg 。 The contents of main aroma substances in sheguo respectively: hexaldehyde 115。0971ug/kg。 The contents of main components in yellow banana apple were: ethyl acetate, 20。8785ug/kg。 The contents of main aroma compounds in green apples were: butyric acid ethyl ester 633。0784ug/kg, 。Through GC-O analysis, there were 35 kinds of aroma compounds which contributed much to the aroma of apple。 The OAV identification of GC-O was carried out。 The results showed that the most important aroma compounds in apple were ethyl esters and esters, followed by hexyl acetate and butyric acid ethyl ester。Among the four groups of apples, the difference of aroma of woody root was the smallest, the difference of flower was the highest, followed by the aroma of fruit, burnt sweet, fat, fragrant and acid。

Keywords: Apple; SPME; sensory analysis; quantitative analysis; GC-O；GC-MS 

目录

第1章 前言 1

1。1 苹果简介 1

1。2 香气成分的研究方法 1

1。2。1 苹果香气物质的提取方法 1

1。2。2 苹果香气成分的分析方法 2

1。3 苹果香气研究现状 3

1。4 论文研究的目的及意义 4

1。5 论文主要研究内容 4

第2章 苹果香气成分萃取方法的比较 5

第3章 不同品种苹果中香气成分的鉴定 6

3。1 前言 6

3。2 材料与方法 6

3。2。1 苹果样品 6

3。2。2 标准品和试剂 6

3。2。3 实验方法 6

3。3  结果与讨论