HS-SPME-GC-MS鉴定不同采收程度霞晖水蜜桃的风味物质变化

Identification of flavor substance changes in Prunus persica cv.Xiahui with different harvest levels by HS-SPME-GC-MS

风味物质常用来评价桃果实的品质,香气成分不仅能反映果实的风味特征和品质,还能体现果实的成熟度。利用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用仪(GC-MS)鉴定了霞晖水蜜桃果实可挥发性风味物质,并针对水蜜桃S形成熟曲线,成熟后期快速软化的特点,选择后期外观差异较小且按照售卖经验分类为可采摘与不可采摘两类水蜜桃进行差异分析,寻找其特征差异物质。本研究共分离得到45种风味物质,主要包括苯甲醛、壬醛、十一醛、芳樟醇、2-乙基己醇、正癸醇、1-十一醇、γ-癸内酯、γ-十二内酯、辛酸乙酯和壬酸等。不可采收的霞晖水蜜桃果实和可采收的霞晖水蜜桃果实中差异特征风味物质分别是苯甲醛(35.84%)降低和γ-癸内酯(17.81%)升高。总体来看,醛类和内酯类化合物对霞晖水蜜桃果实香气的贡献值得关注。上述研究以期为水蜜桃精准采摘、智慧化采摘提供科学依据。

Flavor compounds are commonly used to evaluate the quality of peach fruits,and aroma components not only reflect the flavor characteristics and quality of the fruit,but also reflect the maturity of the fruit.The volatile flavor compounds of Prunus persica cv.Xiahui fruit were identified using headspace solid-phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS).In response to the S-shaped maturity curve and rapid softening in the later stage of ripening,two types of peaches with relatively small appearance differences were selected for differential analysis based on sales experience,which were classified as extractable and non extractable,in order to identify their characteristic differential substances.In this study,a total of 45 flavor substances were isolated,mainly including benzaldehyde,nonanal,undecanol,linalool,2-ethylhexanol,n-decanol,1-undecanol,γ-caprolactone,γ-dodecyl lactone,ethyl octanoate,and nonanoic acid.The difference in flavor compounds between non-harvestable peach fruit and harvestable peach fruit is a decrease in benzaldehyde(35.84%) and γ-decyl lactone(17.81%) increased.Overall,it is worth paying attention to the contribution of aldehydes and lactone compounds to the aroma of peach.The above research aims to provide scientific basis for precise and intelligent picking of peaches.