菠萝蜜果实成熟过程中香气成分组成及变化规律研究

Volatile Composition and Changes of Jackfruit(Artocarpus heterophyllus Lam.) During Maturation

以不同成熟阶段的菠萝蜜果实为材料,采用顶空-固相微萃取与气相色谱-质谱联用技术,对菠萝蜜果实成熟过程中的香气成分及变化规律进行研究,以期为菠萝蜜果实采收、贮运与保鲜技术提供参考依据。结果表明:菠萝蜜果实成熟过程的4个阶段共鉴定出51种化合物,包括酯类26种、烃类17种,其中,异戊酸乙酯、乙酸异戊酯、异戊酸异戊酯和3-甲基丁酸-2-甲基丁酯是构成成熟菠萝蜜香气的主要成分,异戊酸乙酯是鉴定III阶段(9成熟)菠萝蜜的标志性化合物。在菠萝蜜不同成熟阶段,香气物质种类及含量存在明显差异。α-香柠檬烯、β-倍半水芹烯、3-蒈烯、左旋-β-蒎烯等烃类仅出现在Ⅰ、Ⅱ阶段(7成熟、8成熟),而异戊酸丙酯、异戊酸异戊酯、3-甲基丁酸-2-甲基丁酯等酯类仅出现在Ⅲ、Ⅳ阶段(9成熟、完全成熟)。且异戊酸乙酯的相对含量呈现先升高后降低的趋势,乙酸异戊酯、β-石竹烯、异戊酸异戊酯、3-甲基丁酸-2-甲基丁酯相对含量呈现持续升高的趋势,而异戊酸甲酯呈现逐渐下降趋势。

The changes of aroma components of jackfruit （Artocarpus heterophyUus Lam.） in different maturation stages were studied by gas-chromatography and mass spectrum coupled with headspace solid phase microextraction. The results showed that 51 volatile compounds were detected including 26 esters and 17 hydrocarbons during the maturation stages. Ethyl isovalerate, isoamyl acetate, 3-methylbutyl 3-methylbutanoate and 2-methylbutyl isovalerate were the major compounds emitted from mature jackfruit, and ethyl isovalerate was the specific marker to detect jaekfruit in stage III （90% matured）. The chemical components and relative contents showed significant differences between different mature stages of jackfruit pulp. α-Bergamotene, β-sesquiphellandrene, 3-carene, （1S） - （1） -β- pinene and other hydrocarbon compounds were only detected in stage I and stage II （70% and 80% matured） while propyl isovalerate, butyl isovalerate, 3-methylbutyl 3-methylhutanoate, 2-methylbutyl isovalerate and other ester compounds were only detected in stage III and stage IV （90% and fully matured）. The relative contents of ethyl isovalerate first increased and then decreased during the maturation stages. The relative contents of isoamyl acetate, β-caryophyllene, 3-methylbutyl 3-methylbutanoate and 2-methylbutyl isovalerate increased, while methyl isovalerate decreased during the maturation stages.