3个菠萝品种果实香气成分分析

Analysis of Aromatic Components in Pineapple Varieties

研究"巴厘"、"卡因"和"台农11号"3种菠萝果实的香气成分及其差异。采用顶空固相微萃取技术-气质联用技术(HS-SPME-GC-MS)对3种菠萝成熟果实香气成分进行分析测定。从"巴厘"、"卡因"和"台农11号"3种果实中分别检测出46、40和29种香气成分,各占总峰面积的99.04%、84.11%、92.43%。主要成分为酯类、烃类、苯类、萘类化合物。酯类物质在"巴厘""卡因""台农11号"测试品种中含量最高,分别达90.87%、59.92%和82.54%;烃类次之,苯类和萘类物质含量较小。3种果实有11种相同的香气成分,独有的香气成分为:"巴厘"16种,"卡因"16种,"台农11号"7种。3种菠萝果实香气成分的种类和含量之间存在差异,"巴厘"的重要特征香气成分为癸酸乙酯、己酸乙酯和2-甲基丁酸乙酯;"卡因"的重要特征香气成分为己酸乙酯、辛酸乙酯和乙酸异戊酯;"台农11号"的重要特征香气成分为己酸乙酯、辛酸乙酯和2-甲基丁酸乙酯。

In order to investigate the difference of aromatic components in three kinds of pineapple varieties such as Bali,Cayenne and Tainung 11,aromatic components in these pineapple varieties were analyzed by headspace solid-phase micro-extraction technique combined with gas chromatography-mass spectrometry（HS-SPME-GC-MS）.Totally 46,40 and 29 aromatic compo-nents with total relative contents of 99.04%,84.11% and 92.43% were detected in Bali,Cayenne and Tainung 11,respectively.In addition,esters,hydrocarbons,benzenes and naphthalenes were major constituents in these aromatic components.The highest content in these aromatic components was esters,which reached up to 90.87% for Bali,59.92% for Cayenne and 82.54% for Tainung 11.The contents of benzenes and naphthalenes were the lowest.Furthermore,11 common aromatic components were observed in these 3 pineapple varieties and 16,16 and 7 unique components were observed in Bali,Cayenne and Tainung 11,respectively.Key aromatic compounds were detected to be decanoic acid ethyl ester,hexanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Bali,hexanoic acid ethyl ester,octanoic acid ethyl ester and 1-butanol 3-methyl acetate in Cayenne,and hexanoic acid ethyl ester,octanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Tainung 11.These aromatic compositions could contribute to the evaluation of fruit quality.