基于GC-IMS分析3种红肉番石榴在绿熟期和黄熟期的挥发性成分差异

Differences in Volatile Components between the Mature Green and Mature Yellow Fruits of 3 Kinds of Red Flesh Guava(Psidium guajava L.)Analyzed by GC-IMS

为了分析3种红肉番石榴绿熟期和黄熟期的挥发性成分差异,采用气相离子迁移谱(Gas chromatography-Ion mobility spectrometry,GC-IMS)检测3种红肉番石榴绿熟期和黄熟期的挥发性成分。结果表明,3种红肉番石榴绿熟期和黄熟期分别检测出121种和133种挥发性成分,主要是酯类、醛类、醇类和酮类化合物。3种红肉番石榴的主要香气物质包括己醛(单体和二聚体)、2-己烯醛、反式-2-丁烯酸乙酯、乙酸乙酯(二聚体)、(Z)-3-己烯-1-醇(二聚体)、1-戊烯-3-酮(二聚体)和反式-2-戊烯醛(二聚体)。萜烯类化合物如β-罗勒烯、γ-松油烯、1,8-桉叶素等也是3种红肉番石榴的重要挥发性成分。3种红肉番石榴的挥发性成分差异较大,尤其是‘西瓜红’与另外2种番石榴的差异最大。顺-3-己烯基乙酸酯(二聚体)、乙酸丙酯(二聚体)、2-甲基-2-丙醇、苄醇、辛醛(二聚体)等是‘西瓜红’的特征挥发性成分。对44种主要挥发性成分的峰体积进行分析,γ-松油烯、1,8-桉叶素(单体)、反式-2-戊烯醛(二聚体)、1-戊烯-3-酮(二聚体)、乙酸乙酯(二聚体)等多数挥发性成分的含量在3种番石榴果实后熟过程中大幅增加,而β-罗勒烯(单体)、甲基庚烯酮等少数挥发性成分的含量大幅减少。

In order to analyze the differences in volatile components between the mature green and mature yellow fruits of 3 kinds of red flesh guava,gas chromatography-ion mobility spectrometry(GC-IMS)was used to detect the volatile components in mature green and mature yellow of 3 kinds of red flesh guava.The results showed that 121 and 133 volatile components,including esters,aldehydes,alcohols,and ketones,were detected in mature green and mature yellow of 3 kinds of red flesh guava.Hexanal(monomer and dimer),2-hexenal,ethyl trans-2-butenoate,acetic acid ethyl ester(dimer),(Z)-3-hexen-1-ol(dimer),1-penten-3-one(dimer)and(E)-2-pentenal(dimer)as the key aroma compounds of 3 kinds of red flesh guava.Terpene compounds such as beta-ocimene,gamma-terpinene and 1.8-cineole were also revealed as important aroma constituents.The volatile components of the 3 red flesh guava differ greatly,especially the difference between‘Xiguahong’and the other 2 varieties was the largest.(Z)-3-hexenyl acetate(dimer),n-propyl acetate(dimer),2-methyl-2-propanol,benzyl alcohol,and octanal(dimer)were the characteristic volatile components of‘Xiguahong’.The peak volumes of 44 main volatile components were analyzed,it was found that the content of most volatile components,such as gamma-terpinene,1,8-cineole(monomer),(E)-2-pentenal(dimer),1-penten-3-one(dimer),and acetic acid ethyl ester(dimer),significantly increased during fruit ripening of the 3 kinds of guava,while the content of a few volatile components,such as beta-ocimene(monomer)and methyl-5-hepten-2-one were significantly decreased.