百香果不同发育阶段果汁挥发性成分研究

Volatiles in Juice of Passion Fruitsat Different Developmental Stages

利用固相微萃取(SPME)和气质联用(GC-MS)技术对不同发育阶段百香果果汁挥发性成分进行定性和定量分析。共分析出38种挥发性物质,主要成分包括酯类、醇类、酮类和萜烯类4大类,青果、较熟果和完熟果中共有的挥发物有19种,其中酯类化合物占主要优势(61.86%~91.92%),且其相对含量随着果实的发育逐渐增加;青果中酮类化合物含量最高,较熟果中醇类化合物含量最高。不同发育阶段的百香果果汁挥发性组分存在差异,青果果汁的挥发物存在7种特有成分,较熟果果汁的挥发物存在2种特有成分,成熟果不存在特有化学成分。以上结果表明不同发育阶段百香果果汁挥发性成分的基础物质具有一定的相似性,但有些成分会随着果实的成熟发生变化,导致不同发育阶段的果实其果汁挥发性成分不同。

Qualitative and quantitative analyses on the volatiles in the juice from the passion fruits of different developmental stages were conducted by using solid-phase microextraction and GC-MS.A total of 38 volatile compounds were detected.The majority of them were esters,alcohols,ketones,and terpenes.In particular,esters predominated in the green,intermediate and ripe fruits(i.e.,61.86%-91.92%)and increased in contentas the fruits matured.Ketoneswere high at the green stage,while alcohols at the mid of fruit development stage.There were only 9compounds uniquely present in the juices from fruits of 3developmental stages,indicating ageneral similarity in the volatile contents among all samples.Nonetheless,it was these compounds,especially 7existing in the green fruits,which made the differentiation of juices from the fruits of different development stages possible.