高丛越橘果实香气成分的GC/MS分析

GC/MS Analysis of Volatile Components in Highbush Blueberry Cultivars

采用静态顶空和气相色谱—质谱联用技术,以早、中、晚熟高丛越橘品种为材料,研究了高丛越橘果实香气成分。结果表明:高丛越橘挥发性物质以醇类、酯类、萜类物质为主。共检测出67种挥发性成分,品种间具有较大差异,其中都克检测出16种,蓝乐17种,蓝丰27种,泽西13种,埃利奥特26种,达柔25种。都克特征香气成分为丁酸乙酯、大马酮、2-甲基丁酸乙酯、D-柠檬烯和2-丁酮。蓝乐特征香气成分为2-甲基丁酸乙酯、丁酸乙酯和乙酸丁酯。蓝丰特征香气成分为2-甲基丁酸乙酯、乙酸-(E)-3-己烯酯、β-芳樟醇、丁酸乙酯、乙酸己酯、(E)-2-己烯醛和(Z)-3-己烯-1-醇。泽西特征香气成分为紫罗兰酮、2-甲基丁酸乙酯和丁酸乙酯。埃利奥特特征香气成分为乙酸己酯、β-芳樟醇、D-柠檬烯和己醛。达柔特征香气成分为丁酸乙酯、乙酸己酯、D-柠檬烯和β-芳樟醇。这些特征香气物质相互作用构成了高丛越橘品种特有的风味。

The aroma components of highbush blueberry were analyzed using early, middle, later cultivars by static headspace and gas chromatography-mass spectrometry （GC/MS）. Results showed that the main volatile compounds were alcohols, esters, and terpenes for highbush blueberry. The sixty-seven kinds of volatile components were detected and there were distinct differences between the cultivars, in which 16 kinds, 17 kinds, 27 kinds, 13 kinds, 26 kinds, 25 kinds were detected in Duke, Bluejay, Bluecrop, Jersey, Elliot, Darrow, respectively. The character impact components （CICs） of Duke were ethyl butanoate, damaseenone, ethyl 2-methylbutyrate, D-limonene, and 2-butanone. The CICs of Bluejar were ethyl 2-methylbutyrate, ethyl butanoate, and butyl acetate. The CICs of Blueerop were ethyl 2-methylbutyrate, （E）-3-Hexenyl acetate, β- linalool, ethyl butanoate, hexyl acetate, （E）-2-hexenal, and （Z）-3-hexen-l-ol. The CICs of Jersey were ionone, ethyl 2-methylbutyrate, ethyl butanoate. The CICs of Elliot were hexyl acetate, β-1inalool, D-limo- nene, hexanal. The CICs of Darrow were ethyl butanoate, hexyl acetate, D-limonene, and β-linalool. The unique flavor of highbush blueberry cultivars was formed because of interaction between these CICs.