不同采收期山桐子果实与油脂香气成分变化规律

为探寻木本油料山桐子果实及其油脂的挥发性成分变化规律,本文对良种“鄂选1号”山桐子果实和油脂的挥发性成分及其相对含量进行比较。结果表明,山桐子鲜果和油脂中的总体挥发性成分主要包括醇类、酯类、烷类、酚类、醚类、醛类、烯类、酮类,总体挥发性含量均呈现出先下降后上升的趋势,且均在9月30日这个特殊的采收时期达到最低。鲜果中挥发性成分中的优势成分主要为烷类、酯类、醇类、酮类、烯类、醛类,相对含量烷类>酯类>醛类>酮类>醇类>烯类。油脂中挥发性成分中的优势成分为烷类物质,最高达86.249%,而烷类物质中主要成分为正戊烷,占总体挥发性成分的86.156%,是山桐子油脂挥发性成分的绝对优势成分,且其在采收期的变化规律与油脂烷类挥发性成分相对含量整体变化规律相同,与鲜果中整体烷类挥发性成分相对含量变化规律相反。实验结果为山桐子果实的挥发性成分和油脂挥发性成分之间的关联与规律研究以及山桐子油特殊香气的形成过程研究提供了科学依据。

Changes of aroma components in fruit and oil of Paulownia in different harvest periods

The change law of aroma components is affected by many factors, and growth conditions and other factors will affect it. The change law of aroma components of Paulownia fruit during the harvest period has a significant impact on the change of aroma components of oil and the quality of oil. In order to explore the variation law of aroma components of the fruit and oil of the woody oil-bearing Paulownia, the aroma components and their relative contents of the fruit and oil of the improved variety "E Xuan 1 olefins and ketones. The overall aroma content decreased first and then increased, and reached the lowest in the special harvest period of September 30. The main aroma components are aldehydes and esters > alkenes and esters > aldehydes and esters > alkanes and esters > in fruits. The dominant component of the aroma components in the oil is alkanes, up to 86.249 %, while the main component of alkanes is n-pentane, up to 86.156 % of the total aroma components. It is the absolute dominant component of the oil aroma components of jatropha, and its change law in the harvest period is the same as the overall change law of the relative content of oil alkanes, It is contrary to the change law of the relative content of alkane aroma components in fresh fruits.