頁籤選單縮合
題名 | 不同後熟階段中山月拔果實色澤及揮發性成分之變化=Changes of Volatile Components and Colors of Guava (Psidium Guajava L. cv. Chung-Shan-Yueh-Pa) Fruits with Different Ripening Stages |
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作者姓名(中文) | 陳信君; 許明仁; 吳淳美; | 書刊名 | 臺灣園藝 |
卷期 | 53:1 2007.03[民96.03] |
頁次 | 頁87-98 |
分類號 | 435.39 |
關鍵詞 | 番石榴; 揮發性成分; 香氣; 固相微萃取法; 後熟; Guava; Volatile component; Flavor; SPME; Ripening; |
語文 | 中文(Chinese) |
中文摘要 | 台灣產之中山月拔成熟後香氣甚佳,為果汁加工之主要原料。本研究以Hunter's之L 、a、b值測量中山月拔果實後熟過程之色澤變化,及利用固相微萃取法(solid-phase microextraction, SPME)結合氣相層析儀(gas chromatography)及氣相層析質譜儀(gas chromatograph-mass spectrometer, GC-MS)進行揮發性成分分析與鑑定。結果顯示,未後熟果其Hunter's之L值與b值隨後熟時間的增加而提高;熟果與過熟果其Hunter's之L值與b值有先上升後下降趨勢;Hunter's之a值部份,未後熟果與過熟果隨不同後熟時間的增加,呈現先上升後下降再上升的趨勢。未後熟果之主要揮發性酯類成分為(Z)-3-hexenyl acetate,熟果與過熟果主要酯頓成分則為(Z)-3-hexenyl acetate、hexyl acetate及ethyl hexanoate,而cinnamyl acteate只在過熟果中檢測出。成熟時以(Z)-3-hexenyl acetate最先生成,methyl butanoate及ethyl acetate 在後熟晚期生成。本研究也對中山月拔(未後熟果、熟果及過熟果)全果及切塊之揮發性成分加以比較分析,並因而推測未後熟果之1,8-cineole、monoterpenes及sesquiterpenes是其所含青香之貢獻成分。 |
英文摘要 | 'Chung-Shan-Yueh-Pa' is a guava (Psidium guajava L.) cultivar used for juice processing in Taiwan because of its aroma. In this research, we examined the composition changes in color and volatile compounds of 'Chung-Shan-Yueh-Pa' guava fruit during ripening. The volatile compounds were isolated from guava fruits by solid-phase microextraction (SPME) then identified qualitatively and quantitatively by GC and GC-MS analysis. Changes of Hunter's L, a, b values of the fruits were studied and found L and b values of the unripe fruit's were increased during maturation. The ripe and overripe fruits' L and b values were increased first and then decreased during ripening. The major volatile compound identified in the unripe fruit was (Z)-3-hexenyl acetate. On the other hand, the main volatile compounds identified in the ripe and overripe fruits were (Z)-3-hexenyl acetate, hexyl acetate and ethyl hexanoate. Regarding changes of esters in fruits during ripening, (Z)-3-hexenyl acetate was produced first, then methyl butanoate and ethyl acetate increased in later periods. Volatile compounds of Chung-Shan- Yen-Pa guavas (unripe fruit, ripe fruit and overripe fruit) between different types of whole fruits and cubes were also compared and it was postulated that 1,8-cineole, monoterpene and sesquiterpene contribute the green note of unripe guava. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。