不同品种秋葵籽粒香气成分分析

Analysis of Aroma Compounds in Different Varieties of Okra(Abelmoschusesculentus.L)Grain

采用气相色谱-质谱法(GC-MS)方法,检测了12个品种秋葵籽粒的香气组成成分。结果表明,从12个品种秋葵籽粒中共检出237种香气成分,其中共有香气成分为12种化合物,分别是2-甲基丁醇、3-甲基丁醇、正辛醇、庚烯醛、2-甲基丁酸甲酯、乙酸、草烯、香附子烯、杜松萜烯、庚酸异戊酯、对甲基苯肟、苯乙烯。37号品种检出的香气成分最多,有81种;38号品种检测到的特有香气成分最多,有28种。在所有的香气成分中,酯类化合物占比最多(31.224%),醇类和萜稀类化合物次之,而醛酮类最少(5.063%),另外还发现了很多未知化合物,占比13.294%。在12份材料所检出的所有香气成分中,2-甲基丁酸甲酯的含量最高,均值超过40%,对秋葵籽粒香气品质形成具有重要作用,可作为秋葵籽粒的特征性香气成分。

Gas chromatography-mass spectrometry(GC-MS)was used to determined the aroma components in Okra seeds from 12 different cultivars.The results showed that,in total,237 kinds of aroma components were detected in 12 varieties of okra seeds,among which 12 kinds of aroma components were shared,including 1-butanol,2-methyl-,1-butanol,3-methyl-,1-octanol2-heptenal,2-methylbutyl,2-methylbutyrate,acetic acid,alpha-humulene,cyperene,delta-cadinen,isoamyl heptanoate,oxime-,methoxy-phenyl-,styrene.Totally 81 aroma components were identified in No.37 Okra,which was the most in those 12 different cultivars.No.38 okra had the most unique aroma components(28 categories).Among all the detected aroma components,ester was accounted for the most(31.224%),followed by alcohols and terpenoids,and aldehydes and ketones(5.063%)accounted for at least.In addition,many unknown compounds were also found(13.294%)in this implement.Among all aroma components detected in 12 samples,2-methylbutyl,2-methylbutyrate had the highest content,exceeding 40%.It implied that 2-methylbutyl,2-methylbutyrate plays an important role in the formation of aroma quality in okra grains,which could be used as the characteristic aroma component of Okra grain.