三种温州蜜柑果实香气成分的研究

Study on Aroma Components in Fruit from Three Different Satsuma Mandarins Varieties

【目的】研究‘国庆1号’、‘宫川’和‘大叶尾张’3种温州蜜柑果实的香气成分及其差异。【方法】利用顶空固相微萃取技术-气质联用技术(HS-SPME-GC-MS),对3种温州蜜柑果实的香气成分进行分析测定。【结果】从3种温州蜜柑果实中分别检测到65、36和55种挥发性成分,总含量分别为584.67μg·g-1、505.29μg·g-1和494.63μg·g-1。在3种果实中有29种相同的成分。独有的香气成分中,‘国庆1号’有12种,‘宫川’有5种,‘大叶尾张’有2种。【结论】D-柠檬烯、γ-松油烯、β-月桂烯、α-蒎烯、芳樟醇和辛醛是3种果实中主要的特征香气成分。‘国庆1号’特征香气成分的含量高于‘宫川’和‘大叶尾张’的。

[Objective] Fruit aroma of ‘Guoqing 1＇, ‘Miyagawa Wase＇ and ‘Owari satsuma＇ from three different satsuma mandarins varieties were investigated. [ Method] Fruit aroma of different varieties were analyzed by headspace solid phase microextraction （HS-SPME） combined with GC-MS. [ Result]There were 65, 36 and 55 aroma components in three varieties, and the total contents were 584.67 μg·g^-1, 505.29 μg·g^-1, and 494.63 μg·g^-1, respectively. All 29 constituents were found common in three varieties. It was also found that ‘Guoqing 1＇, ‘Miyagawa Wase satsuma＇ and ‘Owari satsuma＇ had 12, 5 and 2 unique components, respectively. [ Conclusion ] The key aroma components were D-limonene, linalool, y-terpinene, [3-myrcene, a-pinene and octanal in fruits of three varieties. ‘Guoqing l＇contains more amounts of key aroma compounds than ‘Miyagawa Wase＇ and ‘Owari satsuma＇.