圈养大熊猫和小熊猫所食两种新鲜竹叶的气味及成分研究  

Study on Odors and Components from Two Kinds of Fresh Bamboo Leaves Ingested by Captive Giant Pandas and Red Pandas

作　　者：鲜义坤[1] 董超 杨波 武伟 张亚辉 刘张育 马黎民 张贵权 XIAN Yikun;DONG Chao;YANG Bo;WU Wei;ZHANG Yahui;LIU Zhangyu;MA Limin;ZHANG Guiquan(Sichuan Provincial Academy of Natural Resource Sciences,Chengdu 610041,China;Key Laboratory of SFGA on Conservation Biology of Rare Animals in the Giant Panda National Park,Chengdu 611830,China;China Conservation and Research Center for the Giant Panda,Chengdu 611830,China;Dadihank Biotech Corp.,Chengdu 611130,China;Sichuan Engineering Technology Research Center for Animal Feeding Regulation,Chengdu 611130,China;College of Animal Science and Technology,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]四川省自然资源科学研究院,成都610041 [2]大熊猫国家公园珍稀动物保护生物学国家林业和草原局重点实验室,成都611830 [3]中国大熊猫保护研究中心,成都611830 [4]成都大帝汉克生物科技有限公司,成都611130 [5]四川省动物采食调控工程技术研究中心,成都611130 [6]吉林农业大学动物科学技术学院,长春130118

出　　处：《饲料博览》2022年第6期59-68,共10页Feed Review

基　　金：2019年四川省科技计划重点研发项目(2019YFS0462);2017年国家林业和草原局大熊猫国际合作资金项目;2017年四川省科技基础条件平台项目(2017TJPT0030)。

摘　　要：为了探寻大熊猫和小熊猫共同喜好的食物气味及其物质,用嗅感品评、顶空-固相微萃取-气质联用法对圈养大熊猫和小熊猫所食刺黑竹与八月竹的鲜叶进行了气味特点、挥发性有机物(VOCs)及典型香气成分研究。结果表明:刺黑竹鲜叶和八月竹鲜叶共有的气味特点是气味较浓,愉悦度较高,透发性较强,青香显著,均有轻微的甜气、微微的木香、显著的新鲜感、明显的多汁感和不同程度的嫩感。刺黑竹鲜叶的气味强度和愉悦度均显著低于八月竹鲜叶(P<0.05),刺黑竹鲜叶的气味透发性虽然也低于八月竹鲜叶,但差异不显著(P>0.05);除刺黑竹鲜叶的木香显著高于八月竹鲜叶(P<0.05)外,青香和甜气的差异均不显著(P>0.05);刺黑竹鲜叶的新鲜感、多汁感、嫩感均明显低于八月竹鲜叶,其中新鲜感和多汁感的差异显著(P<0.05),嫩感的差异达到极显著水平(P<0.01)。从刺黑竹鲜叶中共发现44种典型香气成分,可归类为醛12种、醇10种、酮9种、羧酸5种、酯3种、烯烃3种、杂环化合物2种,相对含量较高的典型香气成分为反式-2-己烯醛、2-乙基呋喃、3-己烯-1-醇、苯甲醛、反式-β-紫罗兰酮。从八月竹鲜叶中共发现45种典型香气成分,可归类为醇11种、醛9种、酯7种、羧酸6种、酮5种、烯烃4种、杂环化合物2种、酚1种,相对含量较高的典型香气成分为反式-2-己烯醛、3-己烯-1-醇、β-罗勒烯、1-己醇、水杨酸甲酯。可见醛类和醇类典型香气成分是刺黑竹鲜叶和八月竹鲜叶气味的主要贡献物质种类。In order to seek the food odor and substances shared and prefered by captive giant pandas(Ailuropoda melanoleuca)and red pandas(Ailurus fulgens),fresh leaves of Chimonobambusa purpurea and Chimonobambusa szechuanensis ingested by captive giant pandas and red pandas were researched using olfactory evaluation and HS-SPME-GC-MS for odor characteristics,volatile organic compounds(VOCs)and typical aroma components.The results showed that the common odor characteristics from fresh leaves of Chimonobambusa purpurea and Chimonobambusa szechuanensis had bigger intensity,higher pleasantness,stronger diffusibility,outstanding green aroma,slight sweet aroma,weak woody aroma,remarkable freshness,obvious juiciness,and different degrees of tenderness.The odor intensity and pleasantness of Chimonobambusa purpurea fresh leaves were significantly lower than those of Chimonobambusa szechuanensis fresh leaves(P<0.05).The odor diffusibility of Chimonobambusa purpurea fresh leaves was also lower than that of Chimonobambusa szechuanensis fresh leaves,but the difference was not significant(P>0.05).Except that woody aroma of Chimonobambusa purpurea fresh leaves was significantly higher than that of Chimonobambusa szechuanensis fresh leaves(P<0.05),there were no significant differences in green aroma and sweet aroma(P>0.05).The freshness,juiciness and tenderness of Chimonobambusa purpurea fresh leaves were obviously lower than those of Chimonobambusa szechuanensis fresh leaves,of which the difference of freshness and juiciness was significant(P<0.05),and the difference of tenderness was extremely significant(P<0.01).A total of 44 typical aroma components from Chimonobambusa purpurea fresh leaves were discovered and putatively identified,including 12 aldehydes,10 alcohols,nine ketones,five carboxylic acids,three esters,three alkenes and two heterocyclics.Typical aroma components with higher relative contents from Chimonobambusa purpurea fresh leaves were(E)-2-hexenal,2-ethylfuran,3-hexen-1-ol,benzaldehyde,(E)-β-ionone.45 typical aroma com

关 键 词：大熊猫 小熊猫 竹叶 气味 挥发性有机物(VOCs) 香气成分 嗅感品评 顶空-固相微萃取-气质联用 

分 类 号：S865.3[农业科学—野生动物驯养]