| Japanese apricot(Prunus mume Sieb.et Zucc)belongs to Rosaceae,native to China,is one of the most important fruit and economic plants.Japanese apricot fruit is rich of nutritional value,calcium and phosphorus is in a reasonable ratio.Low sugar content and high acid content,strong alkali,which can neutralize the acidic food make blood into alkalescence,conducive to good health.Aroma is an important index to reflect the flavor of the fruit,fruit maturity and quality of goods.Pleasant aroma is also an important factor to attract consumers and enhance market competitiveness.The aroma components of different fruits are quite different.In this paper,headspace solid phase microextraction technology(HS-SPME)and gas chromatography mass spectrometry(GC-MS)technology were employed to analyze the aroma in fruits and in wine.1.The system optimization of HS-SPME is as follows:the optimum conditions for fruit incubation temperature(with the same value as the extraction temperature)50℃,incubation time 40 min,extraction time 30 min,the amount of sodium chl oride is added to 1.0 g,0.5 g amount of calcium chloride is added.The optimum extraction conditions of plum wine as the incubation temperature(with the same val ue as the extraction temperature)60℃,incubation time 40 min,the extraction time was 30 min,the amount of sodium chloride is added to 1.5 g.2.The results of Japanese apricot fruit aroma by HS-SPME-GC-MS show that,the 2 varieties of fruit aroma components and content exist significant differences.’Qingjia no.2’ and ’ruantiao hongmei’ were detected in 74 and 90 kinds of aroma components there are 62 species of the two common components.’Qingjia no.2’ than ’Ruantiao hongmei,mature late about a week.During the whole growth period,the fruit fresh weight of’Qingjia no.2’ were significantly higher than that of ’Ruantiao hongmei’ and double times at the ripening time.’Qingjia no.2’ main aroma substances by high content of alcohols,aldehydes into alcohols,esters and terpenoids.The main aroma components of ’Ruantiao hongmei’ transition from high content of alcohols,aldehydes into terpenes and aldehydes.Unique different varieties of fruit aroma material has great influence to the fruit smell.’Qingjia no.2’ characteristic aroma is 5,7-Octadien-2-ol,2,6-dimethyl-,Acetic acid,butyl ester,D-Limonene,Octanal,1,5,7-Octatrien-3-ol,3,7-dimethyl-.’Ruantiao hongmei’,characteristic aroma is 2-Furanmethanol,5-ethenyltetrahydro-.alpha.,.alpha.,5-trimethyl-,cis-,Methyl salicylate.3.The aroma in wine revealed by HS-SPME-GC-MS showed that Hexanoic acid,ethyl ester is the highest content with its relative content is above 60%.58 kinds of aroma substances were detected.The main aroma of fruit wine are Hexanoic acid,ethyl ester,Butanoic acid,ethyl ester,Propanoic acid,2-hydroxy-,ethyl ester,Benzaldehyde,1-Hexanol,Hexadecanoic acid,ethyl ester,Hexanoic acid,hexyl ester,Hexanoic acid,Butanedioic acid,hydroxy-,diethyl ester,(.+/-.),Octanoic acid,ethyl ester,Heptanoic acid,ethyl ester,Hexanoic acid,butyl ester and Isopentyl hexanoate.For a year the amount and types of plum wine aroma were significantly higher than that of blank liquor.Propanoic acid,2-hydroxy-,ethyl ester and Hexanoic acid,hexyl ester with a high content in ’Qingjia no.2’ wine,Hexadecanoic acid,ethyl ester and Hexanoic acid content in ’Ruantiao Hongmei’ is higher.For a year and a half the amount and types of wine aroma were significantly higher than that of blank liquor,plum wine and blank wine aroma substance content is on the decline,’Ruantiao Hongmei’ wine down the most slowly.aroma substances of plum wine and blank wine are all increased.’Ruantiao Hongmei’ wine increased minimum.Compared two periods of ’Qingjia no.2’ wine and ’Ruantiao Hongmei’ wine,aroma content from high to low,types from low to high.The content of Hexanoic acid in ’Ruantiao Hongmei’ wine is always higher than that of ’Ruantiao Hongmei’ wine.Compare plum wine aroma with Japanese apricot fruit aroma,decreased content of alcohols,and that may be converted into esters. |
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