中国樱桃果实香气组分分析

Analysis of Fruit Aroma Components of Chinese Cherry Cultivars

以中国樱桃地方品种"大乌娄叶"和"滕县大红樱桃"为材料,采用气相色谱-质谱联用技术测定果实香气组分。结果表明,从2个中国樱桃品种的成熟果实中共检测出43种香气成分,其中,"大乌娄叶"27种、"滕县大红樱桃"34种,分别占总峰面积的97.78%、98.07%;芳香成分类型以醛类、醇类、烷烃、酯类化合物为主,相对含量较高的芳香成分依次为2-己烯醛、乙醇、苯甲醛、乙酸、己醛、(E)-2-己烯-1-醇,相同的芳香成分有乙酸乙酯、乙醇、己醛等16种,但其相对含量在2个品种间存在差异。

Using Chinese local cherry varieties“Dawulouye”and“Tengxiandahongying”as materials,the aroma components of the fruits were determined by gas chromatography-mass spectrometry(GC-MS).The result showed that a total of 43 compounds were identified from two samples,27 compounds from“Dawulouye”fruit and 34 compounds from“Tengxiandahongying”fruit,accounted for 97.78%and 98.07%of the total peak area respectively.Aldehydes,alcohols and esters were the major constituents in the sample extracts.The aroma components with higher relative contents in the China cherry included 2-Hexenal,ethanol,benzaldehyde,acetic acid,hexanal,(E)-2-Hexen-1-ol,etc.The same aromatic components were ethyl acetate,ethanol,hexanal and other 16 species,but their relative content was different between the two Chinese cherry varieties.