不同品种荔枝果肉游离氨基酸及香气组分分析  

Analysis of Amino Acids and Aromatic Components of Pulps for Different Litchi Variety

作　　者：杨苞梅[1] 姚丽贤[2] 李国良[1] 周昌敏[1] 何兆桓[1] 涂仕华 

机构地区：[1]农业部南方植物营养与肥料重点实验室 广东省农业科学院农业资源与环境研究所 广东省养分循环利用与耕地保育重点实验室,广东广州510640 [2]华南农业大学资源环境学院,广东广州510640 [3]国际植物营养研究所成都办事处,四川成都610066

出　　处：《热带作物学报》2014年第6期1228-1234,共7页Chinese Journal of Tropical Crops

基　　金：国家现代农业产业技术体系建设专项(nycytx-32);国际植物营养研究所(IPNI)资助项目;农业部南方植物营养与肥料重点实验室开放基金(TFS2011-03)

摘　　要：采用AccQ·Tag柱前衍生反相高效液相色谱法测定荔枝果肉游离氨基酸,同时采用顶空固相微萃取技术提取果肉香气成分,再经气质联用仪进行分析鉴定。结果表明:γ-氨基丁酸、苏氨酸和丙氨酸是淮枝、双肩玉荷包、白糖罂和白蜡果肉的主要氨基酸组份;白蜡、淮枝和双肩玉荷包果肉主要含有以烯类、醇类、酯类、醛类、萜类和烷类化合物为母体的香味物质,但香味成分种类及含量有较大差别,形成各自独特的香气风味。AccQ .Tag pre-column derivatization and reversed-phase high performance liquid chromatography method were used to test the free amino acid components and the content of fresh litehi pulp during the maturation stage, and head space solid phase micro extraction method and GC-MS were used to extract and analyze the fragrance composition of the fresh pulp. The results showed that γ-propalanine, threonine and alanine were the main amino acid components of the fresh pulp of ＇Huaizhi＇, ＇Shuangjianyuhebao＇, ＇Baitangying＇ and ＇Baila＇; Fresh pulp of ＇Baila＇, ＇Huaizhi＇ and ＇Shuangjianyuhebao＇ during the maturation stage mainly contained alkene, alcohol, ester, aldehyde, terpene and alkane compound as the resources for the fragrance composition. But the composition and amount of free amino acid or fragrance were different within the varieties, which resulting in different special flavors.

关 键 词：荔枝 氨基酸 Γ-氨基丁酸 香气成分 

分 类 号：S667.1[农业科学—果树学]