两个早熟苹果品种不同成熟阶段果实香气成分的变化

Changes of Aroma Components During Fruit Maturation of Two Early Apple Cultivars

采用静态顶空和气相色谱—质谱联用技术,研究了不同成熟阶段苹果早熟品种‘泰山早霞’和‘辽伏’果实的香气成分。结果表明:‘泰山早霞’果实特征香气成分为乙酸丁酯、乙酸-2-甲基-1-丁酯、乙酸己酯、丁酸乙酯、2-甲基丁酸乙酯、丁酸丙酯、2-甲基丁酸丁酯和己酸乙酯等8种,‘辽伏’果实特征香气成分为己醛、(E)-2-己烯醛、乙酸己酯、丁酸乙酯、2-甲基丁酸乙酯和己酸乙酯等6种;两品种香气成分分别以酯类和醇类为主;‘泰山早霞’含量最高的酯类为乙酸酯,‘辽伏’为丁酸酯;两品种的醇类与酯类含量随果实的成熟显著升高,但‘泰山早霞’酯类含量在花后45d即显著高于同期的其它成分,并高于‘辽伏’的酯类含量,表明‘泰山早霞’酯类合成启动较早,‘辽伏’与‘泰山早霞’醇类增加较快的时期分别为花后45～60d与花后60～75d,表明‘辽伏’醇类成分的合成早于‘泰山早霞’。

The aroma components during fruit maturation of two early apple cuhivars （ ＇ Taishan Zaoxia＇ and ＇ Liaofu＇） were analyzed by static headspace and gas chromatography- mass spectrometry. Results showed that eight character impact components （CICs） were identified in Taishan Zaoxia, including butyl acetate, 2-methyl-l-butyl acetate, hexyl acetate, ethyl butanoate, ethyl 2-methylbutanoate, propyl butanoate, butyl 2-methylbutanoate and ethyl hexanoate. Meanwhile, six CICs were found in Liaofu and they were hexanal, （E）-2-hexenal, hexyl acetate, ethyl butanoate, ethyl 2-methylbutanoate and ethyl hexanoate. The quantitatively significant components were esters in Taishan Zaoxia and alcohols in Liaofu during fruit maturation, respectively. It showed difference in ester types between two cultivars that the major ester components were acetate esters in Taishan Zaoxia and butanoate esters in Liaofu. It was also observed that the contents of esters and alcohols in two cultivars increased significantly during fruit maturation. The total content of esters in Taishan Zaoxia at 45 days after full bloom （DAFB） was obviously higher than the contents of other components and the esters in Liaofu, which implied the starting of ester synthesis in Taishan Zaoxia was earlier. However, the stage of alcohol synthesis largely in Liaofu was from 45 to 60 DAFB, earlier than the stage from 60 to 75 DAFB in Taishan Zaoxia, which indicated the difference between apple cultivars.