猕猴桃中关键香气组分分析

Analysis of Key Aroma Compounds in Kiwifruits

采用静态顶空固相微萃取-气相色谱-质谱联用法对4种猕猴桃挥发性成分进行分离鉴定,共检测出56种挥发性成分。翠香、徐香、秦美以及华优猕猴桃通过气相色谱-嗅闻法各筛选出20、17、18种和16种主要香气化合物。其中,4个样本中香气活性值大于1的关键香气成分各有16、15、14种和13种。标准曲线定量后,进行香气重组。结果表明,重组模型的香气轮廓与实际样本相似,进一步说明关键香气成分确定的准确性。最终,成功鉴定出4种猕猴桃的关键香气组分,共有关键组分为丁酸乙酯、己酸乙酯、C_(6)不饱和醛、癸醛、反式-2-壬醛、顺,反-2,6-壬二烯醛、己醇、1-辛烯-3-醇和1-戊烯3-酮。

A total of 56 volatile compounds were identified in four varieties of kiwifruits by static headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).A total of 20,17,18 and 16 major aroma compounds in Actinidia deliciosa cv.Cuixiang(CX),A.deliciosa cv.Xuxiang(XX),A.deliciosa cv.Qinmei(QM)and A.chinensis cv.Huayou(HY)were determined by gas chromatography-olfactometry(GC-O),respectively.Among them,16,15,14 and 13 key aroma compounds with aroma activity values(OAVs)greater than 1 were found in these varieties,respectively.These compounds were quantified by the standard curve method,and aroma reconstitution experiments were carried out.The results showed that the aroma profile of the reconstitution model was similar to that of kiwifruit samples,confirming the accuracy of determining the key aroma compounds.Finally,the key aroma compounds in each variety were successfully identified.Ethyl butyrate,ethyl caproate,unsaturated aldehydes with six carbon atoms,decenal,(E)-2-nonenal,(E,Z)-2,6-nondienal,hexanol,1-octen-3-ol and 1-penten-3-one were common to all varieties.