不同品种芒果果干加工前后关键香气化合物变化  

Changes of Key Aroma Compounds in Different Varieties of Mangoes Before and After Processing into Dried Mangoes

作　　者：刘帅民 刘家粮 姜宗伯 任二芳[1] 赵媛[1,2] 黎新荣 冯春梅[1,2] LIU Shuaimin;LIU Jialiang;JIANG Zongbo;REN Erfang;ZHAO Yuan;LI Xinrong;FENG Chunmei(Guangxi Subtropical Crops Research Institute,Nanning 530001,China;Guangxi Subtropical Fruits Processing Research Center of Engineering Technology,Nanning 530001,China;Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable,Ministry of Agriculture and Rural Affairs,Nanning 530001,China;College of Food Science and Engineering,Hainan University,Haikou 570208,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]广西亚热带水果加工工程技术研究中心,广西南宁530001 [3]农业农村部亚热带果品蔬菜质量安全控制重点实验室,广西南宁530001 [4]海南大学食品科学与工程学院,海南海口570208

出　　处：《食品科技》2025年第1期43-50,共8页Food Science and Technology

基　　金：国家现代农业产业技术体系广西创新团队项目(nycytxgxcxtd-2021-06-03);广西农业科学院科技发展基金项目(桂农科2024ZX11);广西农业科学院基本科研业务专项(桂农科2021YT144)。

摘　　要：香气是影响芒果产品质量和消费者接受度的重要因素,也是评判加工产品原果风味的主要依据。文章借助气相色谱-质谱对比分析台农、桂七和金煌3个不同品种芒果干加工前后萜烯类、酯类、醇类、醛类、酮类等关键香气变化。结果表明,台农关键香气化合物加工后保留率分别为萜烯类55.15%、酮类40.48%;酯类、醇类、醛类出现了加工后升高现象,分别升高280.24%、107.67%、220.34%。桂七加工后保留率分别为萜烯类58.64%、酯类78.53%、醇类85.97%、醛类65.38%、酮类93.55%。金煌加工后保留率分别为萜烯类39.56%、酯类62.94%、醇类20.13%、酮类21.12%;醛类升高237.02%。总香气成分保留率:台农69.74%、桂七71.12%、金煌38.59%,台农芒果干与桂七芒果干香气化合物保留较好,金煌损失较为严重。并且台农鲜果关键香气化合物含量较高,在损失率接近情况下,芒果干的总关键香气仍处于最高水平。该研究发现在加工方式一致情况下,不同品种芒果加工后会造成不同种类香气化合物的损失,甚至产生新的香气化合物,这将为今后芒果干生产加工提供新的思路。Aroma is an important factor that influences the quality of mango products and consumer acceptance,serving as a primary criterion for evaluating the original fruit flavor of processed products.This study utilized GC-MS to compare analyse the changes in key aromas before and after processing mangoes of three different varieties including‘Tainong',‘Guiqi',and‘Jinhuang',into dried mangoes,identifying the changes in key aroma compounds such as terpenes,esters,alcohols,aldehydes,ketones,etc..The results indicated that the retention rate of terpenes and ketones,the key aroma compounds of‘Tainong',after processing was 55.15%and 40.48%,respectively;Esters,alcohols,and aldehydes showed an increase after processing,with increased of 280.24%,107.67%,and 220.34%,respectively.After processing,the retention rate of terpenes in‘Guiqi',was 58.64%,esters 78.53%,alcohols 85.97%,aldehydes 65.38%,and ketones 93.55%.The retention rate of terpenes,esters,alcohols,and ketones in processed‘Jinhuang',was 39.56%,62.94%,20.13%,and 21.12%,respectively;Aldehydes increased by 237.02%.Regarding the total aroma components,the retention rates of‘Tainong',‘Guiqi',and‘Jinhuang',were 69.74%,71.12%,and 38.59%,respectively.The aroma compounds of dried mangoes from‘Tainong',and‘Guiqi'were well preserved,while the loss of‘Jinhuang'was more severe.In addition,the content of key aroma compounds in fresh fruits from‘Tainong',was relatively high.Under similar loss rates,the total key aroma of dried mangoes was still at the highest level.This research found that under consistent processing methods,different varieties of mango after processing can lead to the disappearance of different types of aroma compounds and even the generation of new aroma compounds.This will provide new insights for future mango drying production and processing.

关 键 词：芒果 生产加工 芒果干 关键香气化合物 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]