Abstract: Determination on aroma compounds of Zill mango with headspace solid-phase micro-extraction (HP-SPME) and GC-MSD showed that 22 aroma compounds were detected at the commercial ripe stage and ripening stage of mango, and there were 14 and 10 aroma compounds at the commercial ripe stage and ripening stage, respectively.There were mainly terpenes、aldehydes and acids in all detected compounds.α-myrcene, α-humulene were all detected at the two stages of mango, but their contents were different at the two stages.The main aroma compounds were (+)-2-carene at the commercial ripe stage and δ-3-carene at the ripening stage.

Key words: mango, aroma compounds, gas chromatography-mass spectrometry (GC-MS)

摘要： 对商熟期及完熟期的红芒6号芒果果实采用顶空固相微萃取法(HS-SPME)提取香气成分,以气相色谱-质谱分析进行鉴定。共检出22种香气成分,其中商熟期14种,完熟期10种,主要为萜烯类、醛类、酸类等。两个阶段都具有的成分是α-桂叶烯、α-蛇麻烯等;商熟期主要的香气成分是(+)-2-蒈烯;完熟期的主要香气成分是δ-3-蒈烯。

关键词: 芒果, 香气成分, 气相色谱-质谱法