杧果‘汤米·阿京斯’香气特征分析  

Aroma Features of Mango 'Tommy Atkins' Characterized with Coniferous Fragrance

作　　者：乔飞[1] 江雪飞[2] 丛汉卿[1] 党志国[1] 陈业渊[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/农业部华南作物基因资源与种质创制重点开放实验室,海南儋州571737 [2]海南大学园艺园林学院,海南海口570228

出　　处：《热带农业科学》2015年第12期63-66,共4页Chinese Journal of Tropical Agriculture

基　　金：农业部公益性行业(农业)科研专项"芒果产业技术研究与示范(No.0314099)";芒果荔枝新品种选育(No.2013BAD02B02-5);海南省自然基金"海南土芒香气特征及香气代谢关键生理因子的研究(No.20153060)"

摘　　要：以杧果品种‘汤米·阿京斯’的叶片和果肉为材料,通过固相微萃取结合气相色谱/质谱法,分析和鉴定挥发性物质的组成。分别检测出叶片和果肉中挥发性物质64和51种。果肉中的主要挥发性成分为萜烯类化合物和苯甲醛;果肉中所特有的且含量较高的香料物质为3-蒈烯和苯甲醛,二者含量占56.68%。对果肉中挥发性物质的香味进行分析,结果发现其包含14种香型,其中果香、松香和木香是最主要的香韵类型,对松香味有贡献的化合物包括α-蒎烯、β-蒎烯、3-蒈烯、月桂烯和α-水芹烯,其中3-蒈烯贡献最大。With leaves and fruit flesh of mango cultivar ＇Tommy Aktins＇ as materials, the aroma components of were analyzed by the method of SPME-GC/MS. 64 and 51 volatile components were detected in leaves and fruit flesh respectively. The major volatile components are terpene hydrocarbons and benzaldehyde. The components exist only in fruit flesh and with higher content are 3-carene and benzaldehyde, which reach to 56.68 % in relative content. The aroma components in fruit flesh are with 14 scents, and the typical scents are the fragrances of fruit, conifer and woody. The coniferous fragrance are loaded by α-pinene, β-pinene, 3-carene, myrcene and a-phellandrene, and 3-carene contribute the most. These results provide some references on setting hybrid combination for mango aroma breeding and also shed light on creation of mango essence with coniferous aromatic theme. Keywords

关 键 词：杧果 松香型 '汤米·阿京斯’ 挥发性物质 固相微萃取 气相色谱/质谱 

分 类 号：S436.67[农业科学—农业昆虫与害虫防治]