Volatiles in Juice of Passion Fruitsat Different Developmental Stages

GUO Yan-feng; WU Hui-chan; XIA Yu; YANG De-po; ZHANG Yan-jie

doi:10.19303/j.issn.1008-0384.2017.03.014

Volume 32 Issue 3

May 2017

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Article Navigation > Fujian Journal of Agricultural Sciences > 2017 > 32(3): 299-304

GUO Yan-feng, WU Hui-chan, XIA Yu, YANG De-po, ZHANG Yan-jie. Volatiles in Juice of Passion Fruitsat Different Developmental Stages[J]. Fujian Journal of Agricultural Sciences, 2017, 32(3): 299-304. doi: 10.19303/j.issn.1008-0384.2017.03.014

Citation:

GUO Yan-feng, WU Hui-chan, XIA Yu, YANG De-po, ZHANG Yan-jie. Volatiles in Juice of Passion Fruitsat Different Developmental Stages[J]. Fujian Journal of Agricultural Sciences, 2017, 32(3): 299-304. doi: 10.19303/j.issn.1008-0384.2017.03.014

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Volatiles in Juice of Passion Fruitsat Different Developmental Stages

doi: 10.19303/j.issn.1008-0384.2017.03.014

GUO Yan-feng^{1, 2, 3
,},
WU Hui-chan²,
XIA Yu²,
YANG De-po^{1
,
,},
ZHANG Yan-jie²

1.
School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou, Guangdong 510006, China
2.
Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, Guangdong 528437, China
3.
Department of Biomedicine, Zhongshan Torch Polytechnic, Zhongshan, Guangdong 528436, China

Received Date: 2017-02-07
Rev Recd Date: 2017-02-24
Publish Date: 2017-03-28

Abstract

Abstract

Qualitative and quantitative analyses on the volatiles in the juice from the passion fruits of different developmental stages were conducted by using solid-phase microextraction and GC-MS. A total of 38 volatile compounds were detected.The majority of them were esters, alcohols, ketones, and terpenes. In particular, esters predominated in the green, intermediate and ripe fruits (i.e., 61.86%-91.92%) and increased in contentas the fruits matured. Ketoneswere high at the green stage, while alcohols at the mid of fruit development stage. There were only 9 compounds uniquely present in the juices from fruits of 3 developmental stages, indicating a general similarity in the volatile contents among all samples. Nonetheless, it was these compounds, especially 7 existing in the green fruits, which made the differentiation of juices from the fruits of different development stages possible.
- passion fruit,
- volatile,
- GC-MS,
- maturities

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References(21)

References

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