燕山地区板栗果实香气成分的GC-MS分析  

GC-MS Analysis of Aroma Components of Three Chestnuts Cultivars in Yanshan Region

作　　者：李杰[1] 王雨 刘诗源 高倩[1] 韩继成[1] LI Jie;WANG Yu;LIU Shi-yuan;GAO Qian;HAN Ji-cheng(Changli Institute of Pomology,Hebei Academy of Agriculture and Forestry Sciences,Changli 066600,China)

机构地区：[1]河北省农林科学院昌黎果树研究所,河北昌黎066600

出　　处：《保鲜与加工》2021年第4期113-120,共8页Storage and Process

基　　金：河北省农林科学院创新工程项目(0504)。

摘　　要：以燕山地区特有板栗品种“大板红”、“冀栗1号”和“燕山早丰”果实为试材,采用固相微萃取技术结合气相色谱-质谱联用技术进行果实香气成分的测定分析。结果表明,“大板红”、“冀栗1号”和“燕山早丰”3个品种中共检测到62种香气成分,分别为33种、38种和34种,化合物的成分以醛类、醇类、酮类为主;3个品种中共有的香气成分有10种;不同品种间香气物质种类及相对含量不同。“大板红”中检测出其他两个品种中均未检测出的乙酸丁酯、乙酸己酯,故乙酸丁酯和乙酸己酯可能是其特有香气物质。研究结果有助于深入了解板栗的特征香气成分及组成,亦为不同板栗品种的香气物质指纹图谱研究提供理论指导。Three typical chestnuts cultivars including‘Dabanhong’,‘Jili 1’and‘Yanshanzaofeng’grown in Yanshan region were selected as materials,and the aroma components of fruits were detected and analyzed through solid phase microextraction(SPME)and gas chromatograph-mass spectrophotometer(GC-MS).The results showed that there were sixty-two kinds of compounds were identified in these three cultivars totally including thirty-three kinds from‘Dabanhong’,thirty-eight from‘Jili 1’,and thirty-four from‘Yanshanzaofeng’,respectively,and aldehydes,alcohols and ketones were the main constituents.Besides,there were 10 kinds of identical aroma components,while the aroma types and relative contents showed differences in multiple chestnuts cultivars.Butyl acetate and hexyl acetate were only detected in‘Dabanhong’,which were not contained in the other two cultivars.Therefore,butyl acetate and hexyl acetate might be the special aroma substances in‘Dabanhong’.These results would be helpful to further understand the characteristic aroma components and compositions of chestnuts and to provide theoretical guidance for fingerprint study of different chestnuts cultivars.

关 键 词：板栗 香气成分 固相微萃取 气相色谱-质谱 

分 类 号：S664.2[农业科学—果树学]