不同品种百香果果汁营养与香气成分的比较

Comparative Analysis of Nutritional and Aroma Components in Passion Fruit Juices from Five Cultivars

为比较5种百香果果汁品种间营养和香气成分的差异,采用高效液相色谱法、固相微萃取结合气相色谱-质谱联用法对5个品种百香果果汁的营养及香气成分进行分析,利用SPSS 19.0软件对测定结果进行差异分析及主成分分析(principal component analysis,PCA)。结果表明,5种百香果果汁的营养成分存在显著差异(P<0.05),其中‘芭乐味黄金果’总糖(16.00%)、可溶性固形物(18.43%)及氨基酸含量(928.80 mg/100 g)最高,总酸含量‘芭乐味黄金果’(1.82%)、‘实生株系紫果’(1.79%)和‘满天星’(1.80%)均较低。本实验鉴定出5种百香果果汁中共含有68种香气成分,其中24种物质为5个品种共有;香气物质种类最多的为‘紫香’(58种),其他依次为‘实生株系紫果’(56种)、‘台农’(55种)、‘芭乐味黄金果’(47种)和‘满天星’(39种);香气物质中酯类、醇类、酮类、萜烯类、烷类、醚类和杂环类占香气物质种类的比例平均值分别为83.1%、3.6%、4.8%、3.7%、2.3%、1.7%、0.8%;香气物质含量较高的有丁酸乙酯(295.48~2025.83μg/100 g)、己酸乙酯(573.75~2345.34μg/100 g)、丁酸己酯(166.08~962.66μg/100 g)、甲基丁酸己酯(33.61~818.09μg/100 g)、己酸己酯(332.19~1216.03μg/100 g)和己酸-3-戊酯(635.25~900.74μg/100 g);由PCA结果确定丁酸乙酯、己酸乙酯、丁酸己酯和β-紫罗兰酮为百香果致香的关键成分;‘芭乐味黄金果’中丁酸乙酯(2025.83μg/100 g)、己酸乙酯(2345.34μg/100 g)及C10以下的酯类物质总量(5985.49μg/100 g)、总酯类物质含量(8925.01μg/100 g)、香气物质总量(10740.42μg/100 g)都显著高于其他4个品种(P<0.05);PCA结果显示‘芭乐味黄金果’综合品质最佳,适宜作为选育鲜食百香果良种的材料。

The nutritional and aroma components of passion fruit juices from five cultivars were comparatively analyzed by high performance liquid chromatography(HPLC)and solid phase micro extraction combined with gas chromatography-mass spectrometry(SPME-GC-MS)and the data obtained were analyzed by principal component analysis(PCA)employing SPSS 19.0 software.The results showed that the nutritional components of passion fruit juice significantly differed among varieties(P<0.05).The Guava-Flavored Golden Fruit(GFGF)cultivar had the highest contents of total sugar(16.00%),soluble solid(18.43%)and total amino acid(TAA)(928.80 mg/100 g).GTGF,purple-fruited seedling strain and Mantainxing had lower contents of total acid(1.82%,1.79%,and 1.80%)than the two other cultivars.A total of 68 aroma components were identified,of which 24 were common to all the cultivars.The number(58)of aroma components identified in the Zixiang cultivar was the biggest,followed by purple-fruited seedling strain(56),Tainong(55),GFGF(47)and Mantainxing(39).The average percentages of esters,alcohols,ketones,terpenes,alkanes,ethers and heterocycles relative to the total aroma components were 83.1%,3.6%,4.8%,3.7%,2.3%,1.7%,and 0.8%,respectively.The dominant aroma compounds were thyl butyrate(295.48–2025.83μg/100 g),ethyl hexanoate(573.75–2345.34μg/100 g),hexyl butanoate(166.08–962.66μg/100 g),hexyl 1-methylbutanoate(33.61–818.09μg/100 g),hexyl hexanoate(332.19–1216.03μg/100 g)and 3-pentyl hexanoate(635.25–900.74μg/100 g).The results of PCA showed that ethyl butyrate,ethyl hexanoate,hexyl butanoate andβ-ionone may be identified as the key aroma components of passion fruit.GFGF contained the highest levels of ethyl butyrate(2025.83μg/100 g),ethyl hexanoate(2345.34μg/100 g),esters with less than 10 carbon atoms(5985.49μg/100 g),total esters(8925.01μg/100 g)and total aroma components(10740.52μg/100 g)as compared with the other four cultivars(P<0.05).GFGF had the best overall quality among the cultivars tested.Thus,it is suitable for breeding of new passion fruit cultivars for fresh consumption.