3个福建主栽地方杨梅品种果实香气成分分析  

Aroma Components Analysis of Three Major Local Chinese Bayberry Cultivars in Fujian

作　　者：林旗华[1] 张泽煌[1] 钟秋珍[1] 

机构地区：[1]福建省农业科学院果树研究所,福建福州350013

出　　处：《热带作物学报》2015年第1期115-119,共5页Chinese Journal of Tropical Crops

基　　金：基金项目国家公益性行业(农业)科研专项(No.201203089);国家星火计划项目(No.2012GA7200023);福建省科技重大专项(No.2012NZ0002-1-1)

摘　　要：以浮宫1号、软丝安海变和硬丝安海变共3个福建地方杨梅品种为试材,采用气质联用（GC-MS）技术,分析3个杨梅品种果肉挥发物成分的异同。结果表明：烃类在杨梅香味中起重要作用,3个品种中烃类的相对含量是89.26%~95.99%。不同品种的杨梅果肉中所含的香气成分及含量差异极大,浮宫1号的香气成分主要由十八烷、二十七烷、1-石竹烯、二十烷和二十六烷等构成,共占76.69%;软丝安海变的香气成分主要由1-石竹烯和环氧石竹烯等构成,共占83.30%;硬丝安海变的香气成分主要由二十七烷、二十六烷、二十烷、9-甲基十九烷和二十五烷等构成,共占64.92%。此结果为杨梅育种提供了依据。The gas chromatography-mass spectrometry（GC-MS）was applied to analyze the aroma composition of three major local Chinese Bayberry cultivars（Fugongyihao, Ruansianhaibian, and Yinsianhaibian） in Fujian. The results indicated that 89.26%-95.99% hydrocarbon components exited in volatile components in the three cuhivars. The aroma components differed greatly among the cuhivars, the aroma properties in Fugongyihao consisted of octadecane, heptacosane, 1-Caryophyllene, eicosane and hexacosane, up to 76.69%. The aroma properties in Ruansianhaibian consisted of 1-Caryophyllene and caryophyllene oxide, up to 83.30%. The aroma properties in Yinsianhaibian consisted of heptacosane, hexacosane, eicosane, 9-Methyl nonadecane and pentacosane, up to 64.92%.

关 键 词：杨梅 香气成分 福建 

分 类 号：S667.6[农业科学—果树学]