七个荔枝品种果实香气成分的提取与分析研究  

Study on extraction and analyzing of aroma compounds in seven cultivars of litchi fruits

作　　者：徐禾礼[1] 余小林[1] 胡卓炎[1] 陈厚彬[2] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南农业大学园艺学院,广东广州510642

出　　处：《食品与机械》2010年第2期23-26,39,共5页Food and Machinery

基　　金：农业部948项目(编号:2006-G31);农业部行业专项(编号:nyhyzx07-031);现代农业产业技术体系建设专项资金资助(编号:nycytx-32-07)

摘　　要：研究不同品种荔枝果实的香气成分组成和品种间的差异,采用同时蒸馏萃取-气质联用(SDE/GC-MS)法对桂味等7个品种的荔枝果实香气成分进行分析。结果表明:7种荔枝中共分离鉴定出106种化学成分,桂味、黑叶、糯米糍、妃子笑、玉荷包、槐枝、挂绿中鉴定出的香气成分种类分别为25,25,24,31,23,34,23,主要为醇类、烯类、酯类、醛类等物质;7个品种间的共有的特征成分为芳樟醇、柠檬烯;各品种独有的香气成分分别为11,4,1,6,10,9,14种。分析结果说明不同荔枝品种在芳香成分的种类及含量上有较大的差异。The aroma compounds of seven cultivars of litchi were analyzed by SDE/GC-MS methods to examine the types of aroma compounds and the difference in quantities among seven cultivars of litchi. Alcohols, alkenes, esters and aldehydes were the major aroma compositions of litchi. 106 aroma chemical components were identified in seven cultivars： 25 compounds in ＂Guiwei＂; 25 in ＂Heiye＂; 24 in ＂Nuomici＂; 31 in ＂Feizixiao＂; 23 in ＂Yuhebao＂; 34 in ＂Huaizhi＂ and 23 in ＂Gualv＂respectively. Linalool, limonene were identified in all seven cultivars. The number of types of unique aroma components in seven cultivars were 11,4,1,6,10,9,14 respectively. The study showed that the types of aroma components and their quantities differ greatly according to the cultivars of litchi.

关 键 词：荔枝品种 香气成分 SDE/GC-MS 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]