6个草莓品种果实香气成分分析

Analysis of fruit aroma components of 6 strawberry varieties

本试验利用顶空固相微萃取结合气相色谱-质谱联用(GC-MS)技术对6个草莓品种的果实香气物质进行测定,分析不同草莓品种的果实香气物质差异及共有香气物质。结果表明,6个草莓品种共检测出131种香气物质,其中有21种共有香气物质;‘甜查理’和‘圣诞红’的香气物质种类最多,‘红颜’品种的香气物质种类最少;‘艳丽’与‘隋珠’品种的香气物质总相对含量最多,总相对含量最少的为‘章姬’品种;经过主成分分析,‘红颜’和‘圣诞红’品种的香气物质较为相似,‘艳丽’和‘隋珠’品种较为相似,‘甜查理’和‘章姬’品种的香气物质差异较大。6个草莓果实的香气物质种类及相对含量以酯类物质最多,酯类的相对含量占总香气相对含量的50%以上,最高的达73.34%;1-己醇、己酸2-己烯酯、2-庚酮及5-丁基二氢-2(3H)-呋喃酮是6个草莓品种的特征挥发性香气成分。

In this experiment,the aroma components of 6 strawberry varieties were determined by gas chromatography-mass spectrometry(GC-MS).The differences in aroma components and common aroma substances of different strawberry varieties were analyzed.The results showed that 131 kinds of aroma substances and 21 kinds of common aroma components were detected in 6 strawberry varieties.The‘Sweet Charlie’and‘Ssanta’had the most kinds of aroma substances,and the‘Benihoppe’varieties have the least kinds of aroma substances;‘Yanli’and‘Kaolino’had the most total relative content,and‘Akihime’had the least total relative content.Principal component analysis showed that the aroma substances of the‘Benihoppe’and‘Santa’varieties were similar,the‘Yanli’and‘Kaolino’varieties were also similar in aroma,and the‘Sweet Charlie’and‘Akihime’varieties had the smallest similarity.The majority types and relative contents of the aroma components of the 6 strawberry fruits were the esters.The relative content of esters accounted for more than 50%of the total aroma content,and the highest content was 73.34%.The 1-Hexanol,Hexanoic acid,2-hexenyl ester,2-heptanone and 5-Butyldihydro-2(3H)-furanone were characteristic volatile aroma components of 6 strawberry varieties.