烟台地区优系富士品种果实不同部位香气成分差异分析

Differences of Aromatic Components in Different Tissue Parts of Fuji Apple in Yantai Area

为深入研究烟台优系富士品种果实不同部位的挥发性成分差异,采用顶空固相微萃取、气相色谱-质谱联用技术检测分析了响富、烟富8号和烟富10号苹果果肉、果皮中的香气成分。结果表明:不同富士苹果品种果肉和果皮的香味物质组分及含量差别较大,果皮中香气物质含量显著高于果肉中的检出量。3个品种中含量最高的香气成分均为酯类,其中响富苹果果皮中酯类物质含量最高,达到825.27μg·kg^-1。响富、烟富8号和烟富10号苹果均检测出了独有的香气成分,响富果肉中检测到乙酸丙酯,果皮中检测到2-甲基丁基辛酸酯、辛酸丙酯、2-甲基丁酸;烟富8号果皮中检测到甲基-3-戊烯-1-醇、(E)-2-辛烯-1-醇、(E)-2-己烯醛、正辛醛、2,6-二甲基-2,6-辛二烯等;烟富10果肉中检测到2-辛酮,果皮中检测到2-甲基丁酸戊酯、2-甲基丁酯。根据香气成分的种类及含量,可将响富、烟富8号和烟富10号苹果划为酯香型中的丁酸酯型苹果。3个品种均在果皮中测得含量较高的α-法尼烯。

In order to study the differences of volatile components in different tissue parts of Fuji apple in Yantai,aromatic components in pulp and peel of three Fuji apple species,namely Xiangfu,Yantai Fuji 8,Yantai Fuji 10 ,were analyzed by Head Space Solid Phase Microextraction and Gas Chromatograph-Mass Spectrometry techniques.The results showed that there were significant differences in aromatic components between pulp and peel.The aromatic components were richer in peel than in pulp.The highest aroma components of these three varieties were esters.Content of esters in Xiangfu was the highest,up to 825.27 μg ·kg^-1 .Xiangfu,Yantai Fuji 8 and Yantai Fuji 10 had unique aroma components.There were propyl acetate in pulp and octanoic acid 2-methylbutyl ester,propyl octanoate,2-methylbutyric acid detected in peel of Xiangfu,Methyl-3-penten-1-ol,(E)-2-octen-1-ol,(E)-2- hexenal,capryl aldehyde,etc.were detected in peel of Yantai Fuji 8.Pentyl 2-methyl butanoate and 2-methylbutylester were detected in peel of Yantai Fuji 10,with 2-Octanone in pulp.According to categories and contents of aromatic components,three apple cultivars could be identified as the butyrate type of ester-type apple.And higher concentrations of α-farnerenes wered measured in peel of these three varieties.