半高丛越橘果实香气成分的GC—MS分析

GC-MS analysis of volatile components in fruits of half-high bush blueberries

采用静态顶空和气相色谱—质谱联用技术,以半高丛越橘品种北陆、圣云和北蓝为材料,研究了半高丛越橘果实香气成分。结果表明,半高丛越橘以醇类、酯类、萜类和酮类物质为主。共检测出39种挥发性成分,其中北陆检测出16种,圣云17种,北蓝23种。2-甲基丁酸乙酯和β-芳樟醇是半高丛越橘的特征香气,构成了半高丛越橘特有的香气,同时乙酸丁酯、2-丁酮、D-柠檬酸为北陆的特征香气,丁酸乙酯、2-丁酮为圣云的特征香气,丁酸乙酯、乙酸己酯、己醛为北蓝的特征香气成分,品种间特征香气的差异形成了半高丛越橘品种间独特的风味。

The aromatic components in fruits of half-highbush blueberry cuhivars Northland, St. Cloud, and Northblue were analyzed by static headspace and gas chromatography-mass spectrometry. The results showed that the main compound categories of aromatic components were alcohols, esters, terpenes and ketones for all half-highbush blueberry cuhivars. Totally 39 kinds of volatile components were detected in 3 cultivars, 16 kinds were detected in Northland, 17 kinds in St.Cloud,and 23 kinds in Northblue. According to the results, the ethyl 2-methylbutyrate and β-1inalool were the characteristic impact components （CICs） and the typical aroma of half-highbush blueberry. Above-mentioned components together with the butyl acetate, 2-butanone and D-limonene were the CICs of Northland, ethyl butanoate and 2-butanone were the CICs of St. Cloud, and ethyl butanoate, hexyl acetate, and hexanal were the CICs of Northblue. The unique flavor of half-highbush blueberry between cultivars was formed by different CICs.