本论文利用固相微萃取结合气相色谱-质谱联用法（SPME-GC-MS）测定成熟期草莓、葡萄、苹果的结合态与游离态香气物质进行对比分析，结果表明三种水果结合态香气物质与游离态香气物质较为丰富，其中草莓结合态香气物质共检测出13种，游离态香气物质为9种；葡萄结合态香气物质共检出8种，游离态香气物质为9种，苹果结合态香气物质共检出13种，游离态香气物质为13种。经主成分分析，草莓的主要香气物质为乙酸苯乙酯、反式-肉桂酸甲酯、1-戊醇，葡萄的主要香气物质为乙酸异戊酯、1-戊醇、2-己烯醛，而苹果主要香气物质主要为1-己醇、2-甲基-1-丁醇、乙酸苯乙酯、1-己醛、丁酸乙酯、正己酸乙酯、2-甲基丁基乙酸酯。草莓、葡萄、苹果的游离态与结合态香气物质首次对比分析，并得出各自主要香气物质，为其形成及受环境因子作用而变化规律的研究提供基础性参考，同时为后期研究贮藏阶段变化奠定基础。

In this work, solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) was used to determine the free and bound aroma compounds of strawberry, grape and apple in mature stage. The results showed that the free and bound aroma compounds of the three fruits were abundant. The 13 kinds of strawberry bound aroma substances and 9 kinds of free aroma compounds were detected. The 8 kinds of grape bound aroma compounds and 9 kinds of free aroma compounds were detected. and The 13 kinds of apple bond aroma compounds and 13 kinds of free aroma compounds were detected. According to principal component analysis, the main aroma compounds of strawberry were phenylethyl acetate, trans-methyl cinnamate and 1-pentanol. The main aroma compounds of grape were isoamyl acetate, 1-pentanol and 2-hexenal. The main aroma compounds of apple were mainly 1-hexanol, 2-methyl-1-butanol, phenylethyl acetate, 1-hexanal, ethyl butyrate, ethyl n-hexanoate, 2-methylbutyl Acid ester. The comparison and analysis of The free and bound aroma compounds of strawberry, grape and apple were compared and analyzed to obtain their main aroma compounds. These results could provide a basic reference for the study of its formation and the changes of environmental factors. It also provided a foundation for the later study of storage changes basis.

新疆兵团科技攻关项目(2018AB042)