中文摘要：

选用不同成熟度的海南小芒果为原料,以固相微萃取（SPME）技术为香气富集方法,气相色谱-质谱联用（GC-MS）分析研究成熟度对芒果果实挥发物种类及其相对含量的影响。结果表明：芒果香气成分丰富,共检出56种香气成分,分为萜烯类、烃类、醛类、酮类、醇类、酯类6类,其中萜烯类是主要成分,其随成熟度增加而在果皮与果肉中相对含量降低,在半熟时最低,其中单萜相对含量大于倍半萜。果皮与果肉中酯类在绿熟时已经形成,并且在半熟时相对含量最高;随成熟度的增加果皮中醇类相对含量增大,但果肉中醇类则是在半熟时高度积累;醛类在果皮与果肉积累的成熟度不一样,分别是成熟和半熟;烃在果肉中逐渐降低,却在半熟果皮中含量最高。大多数芒果挥发物在半熟时形成,在此时对芒果果实进行调控,对提高芒果香气品质具有重要意义。

英文摘要：

Mango fruits with different degrees of maturity from Hainan Island were determined for their volatile composition by headspace solid-phase microextraction and gas chromatography with flame ionization detection coupled with mass spec-trometry in order to examine the effect of degree of maturity on the volatile composition of mango fruits. The results demon-strated that mango fruits were rich in a wide variety of volatile compounds. A total of 56 volatile compounds were found in mango fruits, including terpenes, hydrocarbons, aldehydes, ketones, alcohols and esters, and the major ones were terpenes, and their contents in mango flesh and skin decreased as degree of maturity increased and reached their minimum values at the half ripe stage, and the relative content of monoterpenes was bigger than that of sesquiterpenes. The formation of esters in mango skin and flesh was found at the green ripe stage, and the highest relative content was found at the half ripe stage. With increasing degree of maturity, the relative content of alcohols in mango skin presented an increase, while mango flesh at the half ripe stage exhibited the highest accumulation of alcohols. The accumulation patterns of aldehydes in mango skin and flesh were different, and the highest accumulations of aldehydes in them were found at the full ripe and the half ripe stages, respectively. The relative content of hydrocarbons in mango flesh kept gradually decreasing during ripening, whereas mango skin exhibited the highest relative content of hydrocarbons at the half ripe stage. Most volatile compounds were formed at the half ripe stage. Therefore, regulation of mango fruits at this stage is of great significance for the improvement of their aroma quality.