荔枝鲜果及其加工品香气物质研究进展  

Research Progress of Aroma Compounds in Litchi Fruit and Its Processed Products

作　　者：付丽宇 李艳兰 张昭其[1] 方方 FU Liyu;LI Yanlan;ZHANG Zhaoqi;FANG Fang(College of Horticulture,South China Agricultural University/Guangdong Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center of Ministry of Education for the Preservation of Southern Horticultural Products,Guangzhou 510642,China)

机构地区：[1]华南农业大学园艺学院/广东省果蔬保鲜重点实验室/南方园艺产品保鲜教育部工程研究中心,广东广州510642

出　　处：《广东农业科学》2022年第8期120-128,共9页Guangdong Agricultural Sciences

基　　金：广东省自然科学基金(2021A1515010927);国家自然科学基金(32072638);国家现代农业产业技术体系项目(CARS-32-15)。

摘　　要：香气作为重要的次生代谢产物,赋予了荔枝独特的风味品质,是评价荔枝果实及其加工品品质的重要指标之一。荔枝香气物质的研究主要集中在挥发性物质的成分和含量鉴定方面,随着检测方法的发展,荔枝果实的香气成分研究也在不断深入,目前主要采用的技术有顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)等。目前已从荔枝果实中鉴定出萜烯类、酯类、醛类、醇类、酸类、酚类等多种挥发性成分,其中萜烯类为主要呈香物质。根据合成前体物质的不同,香气合成途径可以分为萜类代谢、氨基酸代谢和脂肪酸代谢三大途径,荔枝香气成分的生物合成途径研究目前还较少。综述了国内外对荔枝果实及其加工产品的挥发性物质提取和检测技术,香气物质的种类和成分、合成途径,以及加工工艺和采后处理对其含量的影响。展望了今后荔枝香气物质的研究方向,为荔枝果实风味品质研究提供科学的理论支撑,为荔枝选育优良品种和优质加工品的开发利用提供参考。As an important secondary metabolite,aroma endows litchi fruit with unique flavor quality,and it is one of important indexes to evaluate the quality of fresh litchi fruit and its processed products.The studies on litchi aroma components mainly focused on the composition and content identification of volatile substances.With the development of detection methods,headspace solid-phase micro-extraction(HP-SPME) with Gas Chromatogram-Mass Spectrum(GCMS) technology is mainly used for the researches of aroma components of litchi fruits currently,and a variety of volatile components have been identified,such as terpenes,esters,aldehydes,alcohols,acids,phenols and etc.,among which terpenes are the main aromatic substances.According to the differences in precursors,the aroma synthesis pathway is divided into terpenoid metabolism,amino acid metabolism and fatty acid metabolism,however,there are few studies on the biosynthesis pathway of aroma components in litchi fruit.Here we review the extraction and detection techniques of volatile substances of litchi fruit and its processed products at home and abroad,the types and components of aroma substances,biosynthesis pathway and the effects of processing technology and post-harvest treatment on the contents of aroma substances.The research direction of aroma substances in litchi fruit is prospected,which will provide scientific theoretical support for the research of litchi fruit flavor quality,and provide a reference for the selection and breeding of excellent litchi varieties and the development of high-quality processed products.

关 键 词：荔枝 香气物质 提取方法 加工品 代谢 

分 类 号：S667.1[农业科学—果树学]