贵州不同产地无籽刺梨的基本营养成分及香气物质比较

Proximate Nutritional Composition and Volatile Aroma Compounds of Rosa sterilis S. D. Shi Fruits from Different Growing Areas of Guizhou Province

目的:对贵州不同产地无籽刺梨基本营养成分及香气物质进行比较研究,为无籽刺梨生产加工原料选择提供参考。方法:以贵州安顺、贵阳、施秉、兴义四地无籽刺梨为原料,测定果实性状、基本营养成分,高效液相色谱法测定果实有机酸组成及含量,气相色谱-质谱联用仪分离鉴定果实挥发性风味物质。结果:安顺、兴义地区无籽刺梨单果质量及果径较大;兴义无籽刺梨色泽明度显著大于其余三地;安顺无籽刺梨超氧化物歧化酶含量最高;安顺、兴义地区VC含量较高;贵阳地区总酚含量最高;安顺、贵阳二地含水量较高。无籽刺梨中共检出6种常见有机酸,柠檬酸和抗坏血酸含量较高;四地无籽刺梨果实中共检出60种香气物质,其中安顺无籽刺梨检出42种、贵阳39种、施秉49种、兴义40种,主体香气物质为D-柠檬烯、愈创木烯、乙酸异戊酯、辛酸乙酯、己酸乙酯、乙酸叶醇酯、苯甲醛、茶香螺烷等。结论:贵州省四地区无籽刺梨果实性状、营养成分含量及香气成分相对含量均有差异,应根据产品营养需求选择原料产地。

Objective： This study aimed to investigate the difference in proximate nutritional composition and volatile aroma compounds of Rosa sterilis S. D. Shi fruits from different growing areas of Guizhou province. Methods： Characters and contents of basic ingredients of Rosa sterilis S. D. Shi collected from four regions of Guizhou were first evaluated. The organic acid compositions were then analyzed by high performance liquid chromatography（HPLC） and volatile compounds were determined by gas chromatography-mass spectrometry（GC-MS）. Results： Rosa sterilis S. D. Shi from Anshun and Xingyi were much higher in weight and diameter than others. Fruits from Xingyi were much higher in L＊ than others. Rosa sterilis S. D. Shi from Anshun exhibited the highest level of superoxide dismutase（SOD） and VC contents; Fruits from Guiyang had the highest content of polyphenols and those from Anshun and Guiyang were much higher in the water content than others. There were no significant differences in other ingredients. Six organic acids were found in Rosa sterilis S. D. Shi, with citric acid and ascorbic acid being the most abundant. Rosa sterilis S. D. Shi from four growing areas contained a total of 60 aroma compounds, i.e. Anshun, 42; Guiyang, 39; Shibing, 49; and Xingyi, 40, among which, D-limonene, α-guaiene, isoamyl acetate, ethyl caprylate, ethyl n-hexoate, leaf acetate, benzaldehyde and 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene were the most important ones. Conclusions： Rosa sterilis S. D. Shi from four growing areas have significant differences in characters, basic ingredients and aroma compounds.