甜瓜呈香组分及其合成途径研究进展  

Progress of Aroma Components and Their Synthetic Pathway of Melon

作　　者：刘潇 王瑞琪[1,3] 刘贺 温雪珊[1,3] 时月 赵晓燕 张超[1] LIU Xiao;WANG Ruiqi;LIU He;WEN Xueshan;SHI Yue;ZHAO Xiaoyan;ZHANG Chao(Institute of Agri-Food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;University of Bohai,Jinzhou,Liaoning 121013,China;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Beijing 100097,China;Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas,Beijing 100097,China)

机构地区：[1]北京市农林科学院农产品加工与食品营养研究所,北京100097 [2]渤海大学,辽宁锦州121013 [3]果蔬农产品保鲜与加工北京市重点实验室,北京100097 [4]农业农村部蔬菜产后处理重点实验室,北京100097

出　　处：《农产品加工》2022年第23期68-74,共7页Farm Products Processing

基　　金：现代农业产业技术体系资助项目(CARS-25);国家自然科学基金项目(32172237);北京市农林科学院协同创新中心项目(KJCX201915)。

摘　　要：介绍甜瓜中挥发性组分及其香气特征,并举例综述挥发性组分生物代谢途径。在已检测出的200多种挥发性组分中,甜瓜呈香组分包括壬醛、辛醛、反-2-壬烯醛、顺-6-壬烯醛、反,顺-2,6-壬二烯醛、乙酸乙酯、2-甲基丁酸乙酯和β-紫罗酮等。这些呈香组分大多来自脂肪酸、氨基酸和类胡萝卜素代谢途径。在脂肪酸代谢途径中,亚油酸/亚麻酸在脂氧合酶等酶的作用下生成顺,顺-3,6-壬二烯醛、反,顺-2,6-壬二烯醛等呈香组分;在氨基酸代谢途径中,异亮氨酸通过酶促反应生成2-甲基丁酸乙酯等呈香组分;在类胡萝卜素代谢途径中,β-胡萝卜素在类胡萝卜素裂解双加氧酶的作用下生成β-紫罗酮等呈香组分。在上述生理代谢途径中,脂氧合酶、乙醇脱氢酶、醇酰基转移酶、氢过氧化物裂解酶、类胡萝卜素裂解双加氧酶是影响呈香组分形成和积累的关键酶。The volatile components and their aroma characteristics in melon were introduced,and the biosynthesis pathway of volatile components was summarized with examples.Among more than 200 volatile components detected,the aromatic components of melon include nonanal,octanal,(E)-2-nonanal,(Z)-6-nonanal,(E,Z)-2,6-nonadienal,ethyl acetate,ethyl 2-methylbutyrate andβ-ionone,etc.Most of these aromatic components come from fatty acid,amino acid and carotenoid metabolic pathways.In the fatty acid metabolism pathway,linoleic acid/linolenic acid produces(Z,Z)-3,6-nonadienal,(E,Z)-2,6-nonadienal and other aromatic components under the action of lipoxygenase and other enzymes.In the metabolic pathway of amino acids,isoleucine produces ethyl 2-methylbutyrate through enzymatic reaction.In the carotenoid metabolic pathway,β-ionone is produced by the cleavage of carotenoid dioxygenase.Lipoxygenase,alcohol dehydrogenase,acyltransferase,hydroperoxide lyase,and carotenoid dioxygenase were the key enzymes that affect the formation and accumulation of aroma components in the process of physiological metabolism.

关 键 词：甜瓜 呈香组分 脂肪酸代谢途径 氨基酸代谢途径 类胡萝卜素代谢途径 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]