目的: 探究生长时期山楂果实中挥发性成分的生长变化趋势。方法: 采用气相色谱-质谱联用法（GC-MS）对不同生长阶段山楂果实中的挥发性成分进行定量定性分析,考察其动态变化并进行统计分析。色谱柱为HP-5（30 m × 0.32 mm,0.25 μm）,柱温为程序升温（初温60 ℃,以10 ℃ · min-1的速率升温至250 ℃,保持33 min）,进样口温度为280 ℃。离子源为电子轰击源（EI）,离子源温度为230 ℃。结果: 果实中共测出57个代表性挥发性成分,其中16个成分在生长前期存在,后期消失;有12个成分在生长前期不存在。11-癸基-二十四烷含量最高且逐渐升高,丙烯酸十六酯含量逐渐降低。结论: 本文对山楂成分在生长期的动态变化的考察,为进一步合理开发和利用山楂果实提供参考。
Objective: To explore the growth trend of volatile components in hawthorn fruit at different growth stages. Methods: The volatile components in hawthorn fruits at different growth stages were quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry (GC-MS), and their dynamic changes were investigated and statistically analyzed. The chromatographic column used was HP-5 (30 m×0.32 mm, 0.25 μm), while the column temperature was programmed (initial temperature 60 ℃, increased to 250 ℃ at a rate of 10 ℃ · min-1, maintained for 33 min), and the inlet temperature was 280 ℃. The ion source was an electron bombardment source (EI), with an ion source temperature of 230 ℃. Results: A total of 57 representative volatile components were detected, of which 16 components disappeared in the later stage of growth, and 12 components were not present in the early stage of growth. The content of 11-decyl-tetracosane was the highest and gradually increased, and the content of hexadecyl acrylate gradually decreased. Conclusion: The investigation of the dynamic changes of volatile components in hawthorn fruit during the growth period provides a reference for further rational development and utilization of hawthorn fruit.
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