不同基因型可可资源挥发性香气成分分析  

Analysis of Volatile Aroma Compounds of Different Genotypes of Theobroma cacao

作　　者：秦晓威[1,2] 李付鹏[1,2] 郝朝运[1,2] 贺书珍[1] 赵溪竹[1] 赖剑雄[1,2] 谭乐和[1,2] 宋应辉[1,2] QIN Xiaowei;LI Fupeng;HAO Chaoyun;HE Shuzhen;ZHAO Xizhu;LAI Jianxiong;TAN Lehe;SONG Yinghui(Spice and Beverage Research Institute,CATAS,Wanning,Hainan 571533;Ministry of Agriculture Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Wanning,Hainan 571533)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533

出　　处：《热带农业科学》2018年第5期49-54,61,共7页Chinese Journal of Tropical Agriculture

基　　金：国家自然科学基金(No.31640008);中国热带农业科学院基本科研业务费专项(No.1630142017016)

摘　　要：以普通可可CCN51和香型可可arriba为试材,采用HS-SPME-GC/MS技术对香气成分进行测定分析,以期揭示不同基因型可可资源香气成分组成差异,为资源创新利用提供理论依据。结果表明:CCN51和arriba可可香气成分均由烯烃类、酸类、醇类、醛类、酮类和酯类等物质组成,其中CCN51含有37种香气物质,arriba含有33种香气物质,主要以乙酸、苯乙醇、乙酸异戊酯、苯甲醛等物质为主。二者共有物质28种,2-戊醇、3-蒈烯、月桂烯、2-庚酮、2-庚醇、壬醛、2,3,5-三甲基吡嗪、乙酸、芳樟醇、2,3-丁二醇、苯乙酸乙酯和己酸等17种香气成分相对含量存在显著差异。不同基因型可可香气成分组成种类相同,但香气成分物质组成及含量均存在一定差异,为今后新品种选育和优异资源开发利用提供参考依据。In order to reveal the difference of aroma compositions and provide a theoretical foundation of innovative utilization of different genotypes of Theobroma cacao, the cacao genotypes CCN51（Bulk cocoa beans） and arriba（Fine cocoa beans） were used to analyze their aroma profiles by using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry（HS-SPME-GC/MS）. The results showed that the aroma compositions of CCN51 and arriba were composed of hydrocarbons, acids,alcohols, aldehydes, ketones, and esters. Thirty-seven aroma compounds were identified in the cacao genotype CCN51 and thirty-three compounds in the cacao genotype arriba. The main compounds of the two genotypes were acetic acid, 2-phenylethanol, 3-methylbutyl acetate, and benzaldehyde. These two genotypes shared 28 aromatic substances, but showed significant difference in the relative contents of 17 aroma compounds, such as 2-pentanol, 3-carene, β-myrcene, 2-heptanone, nonanal, pyrazine, trimethyl-,acetic acid,-linalool, 2,3-butanediol, ethyl phenylacetate, and hexanoic acid. Different genotypes of cocoa had the same aroma groups, but their aroma had different compositions and contents. These results will provide reference for breeding of new varieties and exploiting of outstanding cocoa germplasm in the future.

关 键 词：可可 种质资源 香气成分 顶空固相微萃取 保留指数 

分 类 号：S571.3[农业科学—作物学]