不同果肉类型枇杷果肉挥发性成分分析  

Analysis of the Volatile Components in Loquats with Different Flesh Colors

作　　者：袁婷 陈薇薇 孙海艳 杨慧萍 梁国鲁 郭启高 YUAN Ting;CHEN Weiwei;SUN Haiyan;YANG Huiping;LIANG Guolu;GUO Qigao((Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China)

机构地区：[1]西南大学园艺园林学院,南方山地园艺学教育部重点实验室,重庆400716

出　　处：《食品科学》2018年第24期209-217,共9页Food Science

基　　金：“十二五”国家科技支撑计划项目(2013BAD02B02);中央高校基本科研业务费专项(XDJK2015C054);国家林业局项目(渝林科推2016-03);重庆市科委重点研发项目(cstc2017shms-zdyfx0058);重庆市林业局项目(渝林科研2016-10).

摘　　要：采用顶空固相微萃取和气相色谱-质谱联用技术,分别测定7个白肉品种、15个红肉品种枇杷成熟果肉的挥发性成分,结合聚类分析法和主成分分析法对枇杷果肉挥发性成分进行分析。结果表明:22个品种枇杷成熟果肉检测到醛、萜烯、醇、酮、酯及其他6类挥发性化合物,醛类物质是枇杷果肉的主要挥发性化合物,酯类、酮类和醇类是构成不同品种枇杷特有风味的重要组成,正己醛是相对含量最高的挥发性物质。7个白肉品种枇杷检测出65种挥发性成分,共有挥发性物质14种,莰烯、氧化石竹烯、2-甲基丁酸仅在白肉品种枇杷中检测到;15个红肉品种枇杷检测出81种挥发性成分,共有挥发性物质10种,甜瓜醛、反-2,4-癸二烯醛、反-β-罗勒烯、3-蒈烯、丁二醇、叶醇、十二醇、植酮、乙酸己酯、水杨酸甲酯、丁酸芳樟酯、香叶酸甲酯、乙酸橙花酯、肉桂酸乙酯、百里香酚、丁香油酚是红肉品种枇杷特有的挥发性物质。不同果肉类型枇杷的挥发性成分的主要差异体现在醇类和酯类物质,脱辅基类胡萝卜素类香气物质香叶基丙酮、β-紫罗酮在红肉枇杷中的相对含量明显高于白肉枇杷。聚类分析和主成分分析能把除‘冠玉’和‘乌躬白’外的其他白肉品种枇杷聚集,壬醛是对果肉风味贡献率最高的挥发性物质。In this study,the volatile components in loquat flesh from7white-fleshed cultivars and15red-fleshed cultivars were determined by head-space solid phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrophotometry(GC-MS).Then the volatile compounds were analyzed and classified by principal component analysis(PCA)and cluster analysis(CA).The results showed that the classes of volatile compounds detected in the flesh of ripe loquat from22cultivars were aldehydes,olefins,alcohols,ketones,esters and other compounds.Aldehydes were the main volatile components of loquat flesh.Esters,ketones,and alcohols were important characteristic flavor components in different cultivars of loquat.Hexanal was the most abundant volatile compound.A total of65volatile components were identified from7white-fleshed cultivars,14of which were common to the cultivars.Camphene,caryophyllene oxide and2-methyl-butanoic acid were found to be unique to the white-fleshed cultivars.A total of81volatile components were detected from15red-fleshed cultivars with10of them being common to these cultivars.Dimethyl heptenal,E-2,4-decadienal,E-β-ocimene,3-carene,butanediol,Z-3-hexenol,1-dodecanol,phytosterone,hexyl acetate,methyl salicylate,linalyl butyrate,methyl geranate,neryl acetate,ethyl cinnamate,thymol,and eugenol were uniquely found in the red-fleshed cultivars.Loquats with different flesh colors differed mainly in alcohols and esters.The contents of apo-carotenoids includingβ-cyclic citral,geranyl acetone,andβ-ionone in red-fleshed loquat were significantly higher than those in white-fleshed loquat.PCA and CA classified all white-flesh cultivars except‘Guanyu’and‘Wugongbai’into one group.Nonanal made the highest contribution to the flavor of loquat flesh.

关 键 词：枇杷 挥发性成分 气相色谱-质谱法 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]