不同脱蒲时间对香榧种仁特征性香气和营养成分的影响  

Effects of different shedding time on aroma and nutrients of Torreya grandis‘Merrillii’seed kernel

作　　者：魏溪杏 胡渊渊[1] 朱光夏 喻卫武[1] 张祖瑛 吴家胜[1] 宋丽丽[1] WEI Xixing;HU Yuanyuan;ZHU Guangxia;YU Weiwu;ZHANG Zuying;WU Jiasheng;SONG Lili(State Key Laboratory of Subtropical Silviculture,Zhejiang A&F University,Hangzhou 311300,China;Wucheng District Forestry Seed and Seedling Management Station of Jinhua City,Jinhua 321000,China)

机构地区：[1]浙江农林大学省部共建亚热带森林培育国家重点实验室,浙江杭州311300 [2]金华市婺城区林业种苗管理站,浙江金华321000

出　　处：《南京林业大学学报（自然科学版）》2024年第2期51-60,共10页Journal of Nanjing Forestry University：Natural Sciences Edition

基　　金：浙江省林业科技项目(2022B04,2023B06);浙江省重点研发项目(2020C02019)。

摘　　要：【目的】测定不同脱蒲时间香榧种仁的香气成分及营养品质的变化,以阐明假种皮对香榧种仁品质的影响。【方法】采用顶空固相微萃取和气相色谱-质谱联用(SPME/GC-MS)技术测定采收当天脱蒲的种仁样品(记为0d处理)、当天脱蒲并放置10 d的种仁样品(记为10CK处理)、放置10 d脱蒲再采样的种仁样品(记为10BLACK处理)的挥发性香气物质,分析不同脱蒲时间种仁的特征性香气成分,并比较不同处理营养物质的差异。【结果】(1)不同脱蒲处理共鉴定出57种挥发性化合物,分别包括萜烯类(16种)、醇类(14种)、苯类(8种)、醛类(6种)、酯类(1种)、酮类(7种)、酸类(2种)和醚类(3种)物质,其中萜烯类物质含量最高;主成分分析(PCA)显示,0d和10CK处理下香榧种仁主要贡献的香气物质分别为萜烯类化合物和苯类化合物,而10BLACK处理下则为醚类、酮类、醛类、酯类、醇类、酸类化合物。(2)韦恩图分析发现,0d、10CK、10BLACK处理下香榧种仁的特征性物质分别有14、10、16种,其中10BLACK中的4-萜烯醇、4,6,6-三甲基双环[3.1.1]庚-3-烯-2-醇和4,6,6-三甲基双环[3.1.1]庚-3-烯-2-酮均具有异常气味。(3)10CK处理相比0d处理的粗脂肪、可溶性糖、可溶性蛋白含量显著增加(P<0.05),而其淀粉含量则显著降低(P<0.05);处理10BLACK与10CK相比各营养成分含量均无显著差异。【结论】与当天脱蒲的香榧相比,放置10 d脱蒲的香榧种籽会形成有异常气味的物质。因此,香榧采摘后应及时脱蒲,否则会产生有异味的香气物质,影响其种仁风味。【Objective】The objectives of this study were to elucidate the effect of aril on the quality of Torreya grandis kernel,and compare the aroma components and nutrients of kernels with different peeling times.【Method】Aroma components of kernels were determined with different peeling times(0d,kernel sample with aril removed from seed on harvest day;10CK,kernel sample with aril removed from seed on harvest day and stored at 90%relative humidity and 25℃for 10 days;10BLACK,kernel sample with aril removed from seed 10 days after harvesting)by headspace solid-phase microextraction and gas chromatography-mass spectrometry(SPME/GC-MS).The characteristic aroma components of kernels at different peeling times were detected,and differences in their nutrient content were also compared.【Result】(1)A total of 57 aroma components were identified under different treatments,including terpenes(16 species),alcohols(14 species),benzenes(8 species),aldehydes(6 species),esters(1 species),ketones(7 species),acids(2 species),and ethers(3 species),among which the content of terpenes was the highest.Principal component analysis showed that the main aroma components of the 0d and 10CK samples were terpene and benzene,respectively,whereas those of 10BLACK were ether,ketone,aldehyde,ester,alcohol,and acid compounds.(2)Venn plot analysis showed that the number of characteristic substances of 0d,10CK and 10BLACK was 14,10 and 16,respectively,among which 4-methyl-1-(1-methylethyl)-,Bicyclo[3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-,and Bicyclo[3.1.1]hept-3-en-2-one,4,6,6-trimethyl-,(1S)-had a peculiar odor.(3)Compared to 0d samples,the crude fat,soluble sugar,and soluble protein content of 10CK samples was significantly higher(P<0.05),whereas the starch content was significantly lower(P<0.05).There was no significant difference in crude fat,soluble sugar,starch,and soluble protein content between 10BLACK and 10CK samples.【Conclusion】Compared to kernels from seed peeled off on harvest day,those peeled at 10 days after harvesting formed m

关 键 词：香榧 种仁 香气组分 果实后熟 萜烯类 

分 类 号：S664.5[农业科学—果树学]