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作 者 ：刘松忠1;姜远茂1;彭福田1;王利平2

期 刊 ：植物营养与肥料学报 2004年 10卷 6期 页码：638-641

关键词：草莓；氮素；芳香成分；

Keywords:strawberry, nitrogen, aroma component, GC/MS analysis,

摘 要 ：采用溶剂萃取法提取经不同氮素水平处理后的草莓果实芳香成分,进行气相色谱—质谱联用仪(GC/MS)分析。结果表明,高量氮肥、中量氮肥、低量氮肥、不施氮肥等4个处理分别检测出28种、25种、29种、28种芳香成分,各占总峰面积的93.55%,93.40%,92.79%,83.07%。各处理成熟草莓果实特征芳香成分中丁酸甲酯、丁酸乙酯、己酸甲酯、己酸乙酯、2,5-二甲基-4-羟基-3(2H)-呋喃酮、2,5-二甲基-4-甲氧基-3(2H)-呋喃酮等的相对含量存在差异;不同氮素水平对成熟草莓果实风味品质影响明显。

Abstract:Aroma components of mature fruits of strawberry (Fragaria ananassa Duch.) after nitrogen application were extracted by solvent extraction and analyzed by GC/MS. The results showed that four N treatments (high-N, middle-N, low-N, CK)contained 28,25,29,28 aroma components and represented 93.55%,93.40%,92.79%,83.07% of the (total) peak area respectively. Characteristic aroma components, such as Butanoic acid,ethyl ester; Butanoic acid,ethyl ester; Hexanoic acid,methyl ester; Hexanoic acid,ethyl ester; 2,5-Dimethyl-Hydroxy-3 (2H)-Furanone; 2,5-dimethyl-4-methoxy-3(2H)-Furanone etc. were difference between N treatments, and indicated that various nitrogen levels had distinct effect on aroma of mature fruit of strawberry.

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