红肉番石榴(Psidium guajava L.)果实香气物质的研究

Volatile Composition of Red-fleshed Guava Fruit(Psidium guajava L.)

利用顶空固相微萃取结合气相色谱质谱联用技术分析了红肉型‘四季桃’番石榴果实中的挥发性组分及其特征香气组分。‘四季桃’番石榴果实达到可食成熟度时,果皮呈现为黄绿色,果肉为红色;在‘四季桃’番石榴果实中共检测出醇类、醛类、酯类、萜类及酸类共62种挥发性物质;酯类物质的种类最多,共检测到24种酯类物质,但醛类物质对番石榴果实香气的贡献率最高,达到56.39%;62种挥发性组分中检测到7种特征香气组分,分别为己醛、2-己烯醛、丁酸乙酯、乙酸-3-甲基丁酯、戊酸乙酯、己酸乙酯和乙酸己酯,其中草香型的己醛和2-己烯醛及果香型特征的己酸乙酯对果实香气的贡献率较大。

The volatile components of red-fleshed guava fruit ＇Sijitao＇were extracted by headspace solidphase microextraction and analyzed by gas chromatography-mass spectrometric. The fruit showed yellow-green peel and red flesh when it ripened. There were totally 62 volatile compounds identified, mainly including alcohols, aldehydes, esters, terpenes and acids. Esters were the most abundant volatile compounds, and 24 esters were identified. The concentration of aldehyde was the highest volatile profile, and the contribution was 56.39%. Seven character impact compounds including hexanal, 2-hexenal, ethyl butanoate, 3-methylbutyl acetate, ethyl pentanoate, ethyl hexanoate and hexyl acetate were identified amongst the 62 volatiles. Hexanal, 2-hexenal and ethyl hexanoate had the highest aromatic values.