半高丛越橘果实香气成分的GC—MS分析  

GC-MS analysis of volatile components in fruits of half-high bush blueberries

作　　者：张春雨[1] 李亚东[2] 陈学森[3] 张志东[2] 刘海广[2] 吴林[2] 

机构地区：[1]吉林大学植物科学学院,长春130062 [2]吉林农业大学园艺学院,长春130118 [3]山东农业大学作物生物学国家重点实验室,山东泰安271018

出　　处：《果树学报》2009年第2期235-239,共5页Journal of Fruit Science

基　　金：公益性行业科研专项(nyhyzx07-028;2006-G25);吉林省科技厅重点项目(20050212-2;20075013);吉林大学农学部科研启动基金

摘　　要：采用静态顶空和气相色谱—质谱联用技术,以半高丛越橘品种北陆、圣云和北蓝为材料,研究了半高丛越橘果实香气成分。结果表明,半高丛越橘以醇类、酯类、萜类和酮类物质为主。共检测出39种挥发性成分,其中北陆检测出16种,圣云17种,北蓝23种。2-甲基丁酸乙酯和β-芳樟醇是半高丛越橘的特征香气,构成了半高丛越橘特有的香气,同时乙酸丁酯、2-丁酮、D-柠檬酸为北陆的特征香气,丁酸乙酯、2-丁酮为圣云的特征香气,丁酸乙酯、乙酸己酯、己醛为北蓝的特征香气成分,品种间特征香气的差异形成了半高丛越橘品种间独特的风味。The aromatic components in fruits of half-highbush blueberry cuhivars Northland, St. Cloud, and Northblue were analyzed by static headspace and gas chromatography-mass spectrometry. The results showed that the main compound categories of aromatic components were alcohols, esters, terpenes and ketones for all half-highbush blueberry cuhivars. Totally 39 kinds of volatile components were detected in 3 cultivars, 16 kinds were detected in Northland, 17 kinds in St.Cloud,and 23 kinds in Northblue. According to the results, the ethyl 2-methylbutyrate and β-1inalool were the characteristic impact components （CICs） and the typical aroma of half-highbush blueberry. Above-mentioned components together with the butyl acetate, 2-butanone and D-limonene were the CICs of Northland, ethyl butanoate and 2-butanone were the CICs of St. Cloud, and ethyl butanoate, hexyl acetate, and hexanal were the CICs of Northblue. The unique flavor of half-highbush blueberry between cultivars was formed by different CICs.

关 键 词：半高丛越橘 香气成份 气相色谱/质谱 

分 类 号：S663.6[农业科学—果树学]