山刺番荔枝果实发育进程中挥发性成分的组成分析  

Analysis of volatile components in Annona montana fruit at different developmental stages

作　　者：徐子健[1] 龙娅丽 江雪飞[1] 乔飞[2] 党志国[2] 陈业渊[2] 

机构地区：[1]热带作物种质资源保护与开发利用教育部重点实验室(海南大学).海南大学园艺园林学院,海口570228 [2]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

出　　处：《果树学报》2016年第8期969-976,共8页Journal of Fruit Science

基　　金：海南大学中西部计划学科建设项目(ZXBJH-XK008);海南省自然科学基金项目(20153059)

摘　　要：【目的】探讨山刺番荔枝果实发育过程中挥发性物质的组成及变化。【方法】采用顶空固相微萃取技术对山刺番荔枝青果期、转白期和成熟期果实进行挥发性气体的鉴定,并结合气相色谱/质谱法进行测定分析。【结果】山刺番荔枝各个阶段果实中共检测出16种相对含量超过1%的挥发性物质,包括醛类、酯类、醇类和酸类。其中青果期挥发性物质以(E)-2-己烯醛为主,转白期挥发性物质以辛酸甲酯为主,在成熟期中相对含量最高的是梨醇酯。果实发育过程中,酯类挥发性物质逐渐增加。对果实挥发性物质的香韵进行分析,发现青果期果实中包含14种香型,其中青香荷载较大;转白期和成熟期果实中分别包含23种香型和21种香型,果香荷载最大。【结论】在山刺番荔枝果实发育的不同阶段,挥发性物质成分及相对含量有有较大的变化。随着果实成熟,香韵明显增多,由青香型向果香型转变。转白期香型种类最多,香韵特征最明显,是食用或精油提取的最佳阶段。[Objective]Annona montana is native to central America, the Amazon, and the islands in the Caribbean. It is a medicinal plant and produces edible fruit. It has been used as rootstock for cultivated Annonas since 1980s in southern China, Guangdong province and Hainan Province. The fruit is nearly round and covered with many short fleshy spines. During ripening, the pulp turns from white to yellow, and emits unique aroma. Though the pulp is fibrous and with many seeds, it is with strong tropical fruit aromas and can be used as additive to make tropical flavor food or beverage. However, volatile compo- nents in the fruit have not been identified since the wild trees of Annona montana were introduced to Chi- na. Therefore, in this study the variation and composition of volatile components in Annona montana fruit were analyzed at different fruit development stages. [Methods] Volatile components were analyzed with HS-SPME-GC/MS. Flesh of green fruit, degreening fruit and ripe fruit was sampled and quickly frozen in liquid nitrogen and then preserved in -80℃. 15 g of the finely powdered flesh samples was transferred in- to a 40 mL Teflon capvial （Thermo Fisher Scientific） with 5 g of NaC1 and sealed with a silicone/PTFE septurn and a magnetic cap for continuous agitation and heating. Headspace volatiles were extracted by expos- ing a 75-μm carboxen-polydimethylsiloxane SPME fiber （Supelco, USA） to the vial headspace. The fiber was then inserted into an ISQ GC-MS （Thermo Scientific instruments, USA） injection port and the vola- tiles were desorbed and performed on an HP-INNOWAX column with helium as the carrier gas at a con- stant flow. [ Results] At different stages of fruit development, the relative contents and types of volatile components changed greatly. A total of 16 volatile components with relative content higher than 1% in all three development stages were detected, including 2 aldehydes, 9 esters, 4 alcohols and 1 acid. In green fruit, the main volatile components were trans-2-hexenal, caproaldeh

关 键 词：山刺番荔枝 果实发育 挥发性物质 固相微萃取 气相色谱/质谱 

分 类 号：S667.9[农业科学—果树学]