不同品种红枣香气分析与评价  

Aromas and Quality of Different Jujube Cultivars

作　　者：贾宇尧 石然启 高京草[2] 吐尔逊阿依·达吾提 哈力娜·哈麦拉 韩刚[1] JIA Yuyao;SHI Ranqi;GAO Jingcao;Tuerxunayi·Dawuti;Halina·Hamaila;HAN Gang(College of Forestry,Northwest of A&F University,Yangling 712100,Shaanxi,China;College of Horticulture,Northwest of A&F University,Yangling 712100,Shaanxi,China;Forestry School of Xinjiang,Urumqi 830026,Xinjiang,China)

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100 [3]新疆林业学校,新疆乌鲁木齐830026

出　　处：《食品研究与开发》2023年第18期165-171,共7页Food Research and Development

基　　金：国家林业和草原局林业科学技术推广项目([2019]32号);新疆红枣产业技术体系专项资金项目(XJCYTX-01-07-2021);西北农林科技大学科技成果推广重点项目(TGZX2021-27)。

摘　　要：为明确不同品种红枣香气的主要成分及特异成分,筛选新疆地区富含香气的优质红枣品种。采用顶空-固相微萃取-气相色谱-质谱技术测定红枣果实的香气成分,结合气味活度值、主成分分析及聚类分析评价5种红枣的香气成分及其品质。结果显示,在七月鲜、灰枣、骏枣、金昌1号和赞皇大枣中分别检测到86、57、58、65、67种挥发性物质,共8类126种,以酯类化合物种类最多、含量最高。其中,丁酸乙酯、戊酸乙酯、己酸乙酯、庚酸乙酯等是构成红枣香气的关键成分。此外,七月鲜中的辛醛、月桂醛、1-甲基萘和2-甲氧基苯酚等,灰枣中的3-羟基丁酮,骏枣中的γ-葵内酯,金昌1号中的癸酸甲基酯、1-辛烯-3-醇等是导致不同品种红枣香气差异的关键挥发性物质,可作为标志性香气活性成分。红枣香气质量评价模型表明,七月鲜与灰枣相比赞皇大枣、骏枣和金昌1号,香气差异明显,香气品质较优,其中赞皇大枣与骏枣香气品质较为相似。七月鲜和灰枣是香气品质更优的红枣种质资源,具有更大的加工利用潜力和育种价值。The main and specific aroma components of different jujube cultivars were determined for the screening of high-quality jujube cultivars with rich aroma.Headspace solid phase microextraction-gas chromatography-mass spectrometry was employed to determine the aroma composition of jujube fruits,and the odor activity value,principal component analysis,and hierarchical cluster analysis to evaluate the aroma components and quality of five jujube cultivars.A total of 126 volatile compounds of 8 categories were detected,including 86,57,58,65,and 67 components in'Qiyuexian','Huizao','Junzao','Jinchang NO.1',and'Zanhuangdazao',respectively.Esters had the most species and the highest content.Among them,ethyl butyrate,ethyl valerate,ethyl caproate,and ethyl heptanoate were the key volatile components of jujube aroma.In addition,octanal,lauraldehyde,1-methylnaphthalene and 2-methoxyphenol in'Qiyuexian',acetoin in'Huizao',γ-decalactone in'Junzao',and methyl decanoate and 1-octen-3-ol in'Jinchang NO.1'were the key volatile compounds leading to the aroma differences of different jujube cultivars and can be used as aroma markers.The evaluation model of jujube aroma quality showed that'Qiyuexian'and'Huizao'had larger aroma differences and better aroma quality than'Junzao','Jinchang NO.1'and'Zanhuangdazao'.'Junzao'and'Zanhuangdazao'had similar aroma quality.'Qiyuexian'and'Huizao'were the jujube germplasm resources with better aroma quality and had greater processing potential and higher breeding values.

关 键 词：红枣 香气 挥发性化合物 气味活度值 顶空-固相微萃取-气相色谱-质谱 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]