‘桂蕉1号’香蕉成熟过程中挥发性成分和香气特征分析  

Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages

作　　者：梁水连 吕岱竹[2] 马晨[2] 相坛坛 周佳 王明月[1,2] LIANG Shuilian;LV Daizhu;MA Chen;XIANG Tantan;ZHOU Jia;WANG Mingyue(College of Tropical Crops,Hainan University,Haikou 570228,China;Analysis and Testing Center,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China)

机构地区：[1]海南大学热带作物学院,海南海口570228 [2]中国热带农业科学院分析测试中心,海南海口571101

出　　处：《食品工业科技》2021年第14期99-106,共8页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金(CARS-31-13);水果营养品质评价与调控协同创新(CATASATC-2020-009)。

摘　　要：采用固相微萃取结合气相色谱串联质谱技术对‘桂蕉1号’香蕉果实的不同后熟时期进行挥发性物质的分析,并使用气味"ABC"法对果实的香韵进行了分析。结果表明,‘桂蕉1号’香蕉的绿熟、黄熟和过熟期共检测出24种相对含量大于1%的挥发性物质,包括醛类、酯类和其他烷烃挥发性物质。其中绿熟期以反式-2-壬醛和反式-2-,顺-6-壬二烯醛为主的挥发性物质,黄熟期以反式-2-己烯醛、异丁酸异戊酯和己醛为主的挥发性物质,在过熟期相对含量最高的是乙酸异戊酯。香韵分析结果表明绿熟期涵盖15种香型,其中脂肪香味香型载荷较大,黄熟期和过熟期分别包含13种和14种香型,其中黄熟期以青香载荷最大,过熟期以果香载荷最大。‘桂蕉1号’果实在不同的成熟阶段,其香气成分的种类和相对含量有较大的变化,并随着果实成熟度的增加,其香韵的种类也有明显的变化,绿熟期和过熟期的香型种类最多,是食品香精开发的最佳时期。Solid-phase microextraction combined with gas chromatography-tandem mass spectrometry technology was used to analyze the volatile compounds in the different ripening stages of banana‘Guijiao No.1’fruit,and the smell ABC method was used to analyze the volatile compounds in the fruits of different ripening stages.The results showed that,24 kinds of volatile substances with relative content greater than 1%were detected in the green maturity period,yellow maturity period and over-ripe period of the banana‘Guijiao No.1’,including aldehydes,esters and other alkane volatile substances.Among them,the green maturity period was characterized by trans-2-nonanal and trans-2-,cis-6-nonadienal,and the yellow maturity period was characterized by trans-2-hexenal and isoamyl isobutyrate.Ester and hexanal were characteristic volatile substances,and isoamyl acetate had the highest relative content in the over-ripe period.Fragrance analysis results showed that the green maturity period covered 15 fragrance types,of which the fat fragrance type had a larger load.There were 13 kinds and 14 kinds of fragrance in the yellow and over ripening stages,respectively,among which the load of green was the largest in yellow and fruit aroma was the largest in over ripening stage.The type and relative content of aroma components of the fruit of‘Guijiao No.1’varied greatly at different stages of maturity,and with the increasing of fruit maturity,the type of fragrances also changed significantly.The green maturity period and over-ripe period both had the most flavor types,which was the best stages for the development of food flavors.

关 键 词：香蕉 ‘桂蕉1号’ 挥发性成分 香味特征 后熟时期 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]