鲜山楂不同部位挥发性成分分析

Analysis of volatile components in different parts of fresh hawthorn

为研究鲜山楂不同部位的香气成分组成,采用热脱附提取鲜山楂果皮、果肉和果浆中的挥发性成分后,利用气相色谱-质谱联用对其进行分析。结果表明,三部位共鉴定出58种香气成分,其中果皮有44种,果肉和果浆分别有35种和38种,共有香气成分23种。不同部位香气成分和含量不同,使得果浆与果皮、果肉的香气差异明显。果皮和果肉中主要香气成分有乙酸叶醇酯、乙酸乙酯、乙酸己酯等;果浆中主要香气成分有正辛醛、茴香脑、乙酸叶醇酯、叶醛等。果皮、果肉和果浆三部位都有果香、甜香、青香、酸香、蜡香香韵。但果皮与果肉多了木香、坚果香韵,果浆偏向汁感、花香及辛香。从相对含量及香比強值两个指标可以看出,酯类对果皮和果肉中香气贡献最大,而对果浆香气贡献最大的是醛类。

To study the composition of aroma components in different parts of fresh hawthorn,the volatile components in fresh hawthorn peel,hawthorn fruit body and hawthorn pulp were extracted by thermal desorption,and were analyzed by gas chromatography-mass spectrometry.The result showed that a total of 58 aroma components were identified in three parts,and there were 44 kinds in peel,35 kinds in fruit body,38 kinds in pulp.Among all components,23 kinds were in common in three different parts.The obvious different fragrance in three parts are due to the different kinds of chemical components.The main aroma components in the hawthorn peel and body were:cis-3-hexenyl acetate,ethyl acetate,hexyl acetate.The main aroma components of hawthorn pulp were octanal,anethol,cis-3-hexenyl acetate,trans-2-hexenal.The peel,body and pulp were all have fruity,sweet,green,sour and waxy fragrance.However,the peel and body had more woody and nutty fragrance,and the pulp has juice,floral and spicy notes.It can be seen from the relative content and the aroma strength value that esters contribute the most to the aroma of peel and body,while aldehydes mostly contribute to the aroma of the pulp.