人心果果肉香气物质组分的分析  

Analysis of aroma components in pulp of sapodilla

作　　者：苏明申[1] 叶正文 张明昊 王俏 陈兵 SU Mingshen;YE Zhengwen;ZHANG Minghao;WANG Qiao;CHEN Bing(Forestry and Pomology Research Institute,Shanghai Academy of Agricultural Sciences,201403;Hainan Shengda Modern Agricultural Development Corporation)

机构地区：[1]上海市农业科学院林木果树研究所,201403 [2]海南盛大现代农业开发有限公司

出　　处：《中国果树》2024年第3期75-79,共5页China Fruits

基　　金：上海市2022年度“科技创新行动计划”国内科技合作/协同创新重点合作项目—全球热带水果种质资源的创新利用(22015810400)资助。

摘　　要：采用顶空固相微萃取(HS-SPME)+气相色谱质谱(GC-MS)联用仪分析法,对人心果果肉香气组分进行定性定量分析。结果表明:人心果果肉共检测出含量大于0.1μg/kg的香气化合物34种,包括8种醛类、13种酯类、5种醇类、2种酮类、4种烯类和2种醚类化合物,分别占总香气物质含量的51.52%、30.40%、6.83%、5.26%、3.78%和2.20%;含量大于10μg/kg的化合物有7种,包括苯甲酸甲酯、己醛、2-己烯醛、苯甲醛、2-丙烯酸-3-苯丙烯酸甲酯、苯乙酮和苯甲醇。醛类、酯类、醇类、酮类、烯类和醚类中含量最高的化合物分别是己醛65.72μg/kg、苯甲酸甲酯73.61μg/kg、苯甲醇13.34μg/kg、苯乙酮19.33μg/kg、4,8-二甲基壬-1,3,7-三烯6.90μg/kg和二甲基二硫醚6.73μg/kg。Headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)was used to qualitatively and quantitatively analyze the aroma components in the pulp of sapodilla.The results showed that 34 aroma compounds with a content greater than 0.1μg/kg were detected in the pulp,including eight kinds of aldehydes,thirteen kinds of esters,five kinds of alcohols,two kinds of ketones,four kinds of alkenes and two kinds of ether compounds which account for 51.52%,30.40%,6.83%,5.26%,3.78%and 2.20%of the total aroma contents,respectively.The aroma compounds with a content greater than 10μg/kg include seven compounds of methyl benzoate,hexanal and 2-hexenal,benzaldehyde,2-propenoic acid-3-phenylacrylic acid methyl ester,acetophenone and benzyl alcohol.The highest content of aldehydes,esters,alcohols,ketones,alkenes,ethers is hexanal at 65.72μg/kg,methyl benzoate at 73.61μg/kg,benzyl alcohol at 13.34μg/kg,acetophenone at 19.33μg/kg,4,8-dimethyl nonyl-1,3,7-triene at 6.90μg/kg and dimethyl disulfide at 6.73μg/kg,respectively.

关 键 词：人心果 果肉 香气物质 顶空固相微萃取 气相色谱质谱 分析 

分 类 号：S667.9[农业科学—果树学]