杧果种质资源果实香气多样性分析

Diversity Analysis of Volatile in Mature Fruits of Mango Germplasm

为探明杧果种质资源的香气特点,以28份杧果品种资源成熟果实为试材,采用顶空固相微萃取技术和气相色谱质谱联用仪测定了果实香气的组成和相对含量。结果表明,不同杧果品种果实香气组成和含量均存在很大差异,从28个品种中分离出63种香气成分;根据不同类别香气成分的积累量,杧果品种资源可以分为萜烯类、酯类和醛类;24个品种香气成分以单萜烯类和倍半萜烯类为主,3–蒈烯、萜品油烯和α–荜澄茄油烯是含量最高的萜烯类成分;‘Lippens’、‘桂香杧’和‘鹦鹉杧’果肉中积累量最高的香气物质均为酯类,丁酸丁酯、丁酸异戊酯和异戊酸乙酯分别是这3个品种主要的香气成分;‘丰顺无核’果肉中香气成分含量最高的是6–溴吲哚–3–甲醛,相对含量为33.64%。

To assess volatile variety of mango germplasm,composition and relative content of volatile in 28 mango cultivars were investigated by using solid phase micro-extraction headspace GC–MS methods.The results showed that there were significant differences among the cultivars in composition and relatively content of volatile.Totally 63 volatiles belonging to various chemical classes were detected.Based on the cumulative occurrence of members of these classes,cultivars were grouped as terpene,esters or aldehydes dominant.Terpene hydrocarbons were the major volatiles of 24 cultivars,the dominant terpenes being 3-carene,terpinolene and α-cubebene depending on different cultivars.The highest concentration of esters were found in＇Lippens＇,＇Guixiang Mang＇and＇Yingwu Mang＇,the dominant esters of the three cultivars being butyl butyrate,2-methylbutyl butyrate and ethyl isovalerate,respectively.6-Bromoindole-3-carboxaldehyde was the major aldehyde in＇Fengshun Wuhe＇,which accounted for 33.64% of the total flavor volatile compounds.