套袋对柠檬香气成分的影响

Effect of Bagging on Aroma Components in Lemons

为了研究套袋技术对柠檬香气的影响,以套袋安岳柠檬的果皮果肉为研究对象,未套袋柠檬为对照,采用顶空固相微萃取-气相色谱-质谱联用技术测定果皮和果肉香气成分,检出主要香气成分的相对含量从高到底依次为烯烃类、醇类、醛类、酯类和酮类等物质。结果表明:无论是否套袋,果皮始终比果肉的香气组分更加丰富,柠檬香气品质主要体现在果皮上;与对照相比,套袋后柠檬果皮果肉香气的主要组分仍保持基本一致;套袋后含氧萜类成分的相对含量减少,减少量均低于2.91%,套袋降低柠檬的香气品质,但降低程度不大。柠檬醛是柠檬中最重要的香气成分,两种同分异构体(橙花醛和香叶醛)的含量比很稳定,果皮中约2:3,果肉中约1:2。

To explore the effect of preharvest bagging on aroma components in lemon, the aroma components of pulp and peel of bagged and non-bagged Anyue lemons were determined by headspace-sotid phase microextraction （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS）. Hydrocarbons, alcohols, aldehydes, esters and ketones were detected as major aroma components in decreasing order of relative content. For both bagged and non-bagged lemons, the peel was richer in aroma components than the pulp, and the aroma quality was dominated by the peel. The pulp major aroma components of bagged lemons were substantially the same as those of non-bagged lemons, although as a result of bagging, the relative content of each oxygen-containing terpenoid was reduced by lower than 2.91%, and the aroma quality of lemons was deteriorated but not considerably. Citral was the most important aroma compound in lemons with a stable content ratio of neral to geranial of 2：3 and 1：2 for the peel and pulp, respectively.