9个菠萝蜜品系香气成分及特征香气分析  

Analysis of aroma compounds in 9 jackfruit varieties

作　　者：王俊宁[1] 任雪岩 余树明 何启朋 丰锋[1] 刘光财 叶春海[1] WANG Junning, REN Xueyan, YU Shuming, HE Qipeng, FENG Feng, LIU Guangcai, YE Chunhai(Agricultural College of Guangdong Ocean University, Zhanjiang 524088, Guangdong, Chin)

机构地区：[1]广东海洋大学农学院,广东湛江524088

出　　处：《果树学报》2018年第5期574-585,共12页Journal of Fruit Science

基　　金：国家青年科学基金(31401928);广东省自然科学基金博士启动项目(S2013040011544);广东海洋大学大学生创新项目(CXXL2014068);广东海洋大学引进人才科研启动项目(1312130)

摘　　要：【目的】分析不同品系菠萝蜜果实的香气成分和特征香气。【方法】以9个菠萝蜜品系为试材,采用顶空固相微萃取-气相色谱-质谱联用技术分析菠萝蜜果实的香气成分。【结果】9个菠萝蜜品系共检测出挥发性成分130种,其中含有71种酯、16种醇、19种醛、8种酮、3种酸、6种烃类和7种其他物质。9个品系都是以酯类物质为主,醇类物质次之,酸类物质最少;采用聚类分析将‘海大2号’‘20号’‘四季’‘28号’‘45号’‘红肉327’‘305’和‘湿苞’8个品系聚为一类,‘92号’单独为一类;9个菠萝蜜品系的特征香气成分存在一定差异。【结论】菠萝蜜果实的香气成分以酯类为主,醛类次之;不同品系的香气成分不同,各品系间的亲缘关系也不相同;特征香气存在差异,经过OAV值法分析,异戊醇是9个品系都含有的特征香气物质。【Objective】This study analyzed the aroma components in nine jackfruit varieties and classified the varieties based on aroma components using principal component analysis and cluster analysis.The characteristic aromatic components detected in jackfruits were quantified using the odour activity value（OAV）, ratio of concentration of the volatile compound to its odour threshold. Aroma components with the aroma value greater than or equal to 1 were regarded as characteristic aroma.【Methods】The aroma components in the nine jackfruit varieties were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry（SPME-GC-MS）. The flesh tissue was homogenized with beater in liquid nitrogen. Flesh（0.2 g） was weighed in 20 mL jaws and added with 5 mL of saturated sodium chloride solution to extract aroma ingredients for 40 min. Aroma ingredients were detected by SHIMADZU QP2010-Plus gas chromatography-mass spectrometer with an automatic injection. A 65μm PDMS/DVB solid phase microextraction extraction head was aged at 250 ℃ for 1 hour in the gas chromatographic inlet before injection. The chromatography was equipped with a DB-5 capillary column（30 m × 0.25 mm × 0.25 μm） and the column temperature was raised following the procedure： initial 40 ℃ for 1 min, an increase to 100 ℃ at 3.5 ℃·min^-1, and to 180 ℃, and a further increase at 5 ℃·min^-1 to 250 ℃, which was maintained for 3 min. The inlet temperature was kept at 250 ℃. There was no shunt. The carrier gas was helium at a flow rate of 1.0 mL · min^-1. Desorption of the extractor at the inlet was allowed for 2 min. The mass spectrometry conditions included an electron impact ion source（EI）,an ion source temperature of 230 ℃, an interface temperature of 280 ℃, a detector voltage 350 V, an electron energy 70 e V and a scanning quality range of 35-335 amu. The external standards were methylisovalerate, butyl isovalerate, ethyl isovalerate, butyl acetate, isoamyl acetate, n-propyl acetate, butyl bu

关 键 词：菠萝蜜 香气成分 特征香气 主成分分析 气相色谱 

分 类 号：S667.9[农业科学—果树学]