顶空固相微萃取-气质联用分析不同芒果品种香气成分差异  

Analysis and Comparison of Aroma Components in Different Mango Varieties by Headspace-solid-phase Microextraction-Gas Chromatograph-Mass Spectrometer

作　　者：刘华南 江虹锐[1] 陆雄伟 陆道隆 李斯 刘小玲[1] LIU Hua’nan;JIANG Hongrui;LU Xiongwei;LU Daolong;LI Si;LIU Xiaoling(Department of Food Science and Engineering,Guangxi University,Nanning 530004,China;Guangxi Hi-tech Agricultural Industry Investment Limited Company,Baise 533600,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西高新农业产业投资有限公司,广西百色533600

出　　处：《食品工业科技》2021年第11期211-217,共7页Science and Technology of Food Industry

基　　金：国家重点研发项目(2018YFD0400105);广西百色高新产业开发区引导项目(K-YS-NCP-2018-01)。

摘　　要：比较广西百色地区台农、贵妃、红象牙、金煌、桂七芒的果实、果皮和果叶香气成分种类及其含量的差异,采用顶空固相微萃取和气相色谱-质谱联用技术对5种芒果的果实、果皮和果叶的香气成分进行测定,并对香气成分进行主成分分析。结果表明:从5个不同芒果品种的15个样品中共检测出66种主要香气成分,以烯类为主,烯烃和酯类为辅,共同作用形成芒果独特香气,其中烯类又以单萜烯为主;5个品种共含香气成分β-蒎烯、莰烯、α-蒎烯、β-罗勒烯、γ-松油烯、β-月桂烯、萜品油烯和石竹烯,但含量各不相同,同品种不同部位成分的种类和相对含量也有明显差异;对品种共含的8种香气物质进行主成分分析,得出3个主成分,累计贡献率达84.175%,8种香气物质的不同含量构成了芒果的典型香气。To compare the types and contents of aroma components in fruits,peels and leaves of Tainong,Guifei,Hongxiangya,Jinhuang,Guiqi mangoes in Baise,Guangxi,headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine the aroma components of five kinds of mango fruits,peels and leaves,and principal component analysis was performed.The results showed that 66 kinds aroma components were detected from 15 samples of 5 different mango varieties,mainly olefins,supplemented by olefins and esters,which together form the unique aroma of mangoes.Among which olefins are mainly monoterpenes.The aroma components contained in the five varieties wereβ-pinene,camphene,α-pinene,β-ocirene,γ-terpinene,β-myrcene,terpinolene and caryophyllene,but the content was different.There were also obvious differences in the types and relative contents of components in different parts of the same species.The main component analysis of 8 kinds of aroma substances contained in the variety resulted in 3 main components with a cumulative contribution rate of 84.175%,the different contents of 8 aroma substances constitute the typical aroma of mango.

关 键 词：芒果 固相微萃取 气质联用 香气成分 主成分分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]