赣脐4号脐橙果实挥发性组分分析

Analysis of the Volatile Composition of the Fruits of Ganqi 4 Navel Oranges

以‘赣脐4号’和‘纽荷尔’脐橙为试材,采用顶空固相微萃取及气-质联用技术对其果实中的香气成分提取并测定,结合主成分分析和聚类分析对主要贡献香气成分进行分类,结果表明:2个脐橙品种果实中共检测出76种香气成分,以烯烃类、醇类、醛类化合物为主,其中共有的香气成分有44种.果皮挥发性成分以烯烃类、醇类、醛类和酯类化合物为主,而果肉中还存在烷烃类和酮类物质.二者果实中挥发性物质的相对含量存在差异,其中含量最高的香气成分均为柠檬烯,‘赣脐4号’果皮含量达86.986%,为最高.主成分分析结果表明,‘赣脐4号’和‘纽荷尔’脐橙果皮中香气成分相似,但果肉中香气成分差别较大.其中‘赣脐4号’果肉具有23种特有香气组份,分别为4-蒈烯、肀-蒎烯、D-大根香叶烯、肀-蒎烯、罗勒烯、艾莫芬烯、马鞭烯醇、橙花叔醇、香芹醇、肀-榄香烯、月桂烯、杜松烯、异胡薄荷醇、L-异胡薄荷醇、叶绿醇、棕榈醛、L-紫苏醛、香柏酮、十四烷、十六烷、十一烷、乙酸香叶酯、对二甲苯;‘纽荷尔’果肉具有13种特有香气组份,分别为5-(1-甲基亚乙基)-1,3-环戊二烯、肀-水芹烯、肀-芹子烯、石竹烯、3,7,11-三甲基-1-十二烷醇、肀-萜品醇、青叶醛、柠檬醛、香芹酮、二十八烷、二十烷、乙酸芳樟酯、肀-乙酸松油酯;聚类分析与主成分分析结果一致.

The aroma components in the fruits of'Ganqi 4'and'Newhall'navel oranges were extracted and determined by headspace solid-phase microextraction and gas-mass spectrometry,and the main contributing aroma components were classified by combining principal component analysis and cluster analysis.The results showed that a total of 76 aroma components were detected in the fruits of the two navel orange varieties,with olefins,alcohols and aldehydes as the main compounds,of which there were 44 aroma components in common.The volatile components of the peel were dominated by olefins,alcohols,aldehydes and esters,while alkanes and ketones were also present in the pulp.The relative contents of volatile substances in the fruits of the two fruits differed,with the highest content of aroma components being limonene,with 86.986%in the peel of'Ganqi 4'being the highest.The results of the principal component analysis showed that the aroma components in the peel of'Ganqi 4'and'Newhall'navel oranges were similar,but the aroma components in the flesh were more different.The result of cluster analysis and principal component analysis are consistent.