GC-MS analysis of aroma components of different Chaenomeles _fruits

صينى. 为了深入了解木瓜的香气特征，扩大木瓜的开发利用途径，采用同步蒸馏-萃取法（SDE）对长俊、狮子头、玉兰3种木瓜果实的香气成分进行了提取，并用GC-MS分析了3种木瓜果实香气成分的组成。结果表明，长俊、狮子头和玉兰中分别含有香气成分62，60和53种，其中三者共有的香气成分为21种；3种木瓜果实中相对含量最高的成分相同，均为4-甲基-5(1，3-二戊烯基)-四氢呋喃-2-酮，但其相对含量在不同品种间存在较大差异（长俊为11.38%，狮子头为25.71%，玉兰为17.72%）；三者共有成分中，（E）-2-己烯醛、（E）-2-己烯-1-醇、（Z）-3-己烯-1-醇具有强烈的清香和水果香气，是木瓜产生水果清香的主要风味成分，β-紫罗兰酮系列成分由于具有浓郁的特色芳香，也是木瓜的主要香气成分;木瓜果实香气成分主要包括醇类、酮类、醛类、酯类和烃类，其中醇类、酮类、醛类、酯类物质是构成其芳香风味的重要物质。检索结果表明，试验检测出的（Z）-2-庚烯醛、十六醛、十八醛、甲酸叶醇酯、辛酸环己酯、4,6(E),8(E)_巨豆三烯、巨豆三烯酮等多种化合物，在木瓜果实香气成分研究中尚属首次发现。

إنجليزي. To study aroma characteristics of Chaenomeles fruits and expand developing channels of Chaenomeles industry, aroma components of three different cultivars of Chaenomeles fruits were extracted with the method of Simultaneous Distillation and Extraction (SDE) and identified by GC-MS. The results showed that 62, 60 and 53 different aroma compounds were identified from Changjun, Shi Zitou and Yulan separately, among which 21 components were identical. The compound of the highest relative content in these Chaenomeles fruits was 4-Methyl-5-penta-1, 3-dienyltetrahydrofuran-2-one, but their relative contents were different (Changjun 11.38%, Shi Zitou 25.71% and Yulan 17.72%). 2-Hexenal, (E)-; 2-Hexen-1-ol, (E)-; 3-Hexen-1-ol, (Z)-were important components that contributed to the fruit aroma of Chaenomeles, and ionone senes such as β-ionone were also important because of their characteristic aroma. Aroma components of Chaenomeles fruits mainly included alcohols, ketones, aldehydes, esters and hydrocarbons and among them alcohols, ketones, aldehydes and esters were critical compounds that contributed to the particular flavor of Chaenomeles fruits. The searching result indicated that many components such as 2-Heptenal, (Z)-, Hexadecanal, Octadecanal, Megastigma-4, 6(E), 8(E)-triene and Megastig-matrienone were identified the first time in studies of aroma components of _Chaenomeles fruits.