光皮木瓜果皮和果肉香气成分分析及比较

Analysis and Comparison of Aroma Components in the Pericarp and Sarcocarp of Chaenomeles sinensis(Thouin)Koehne

为了深入了解光皮木瓜的香气特征并扩大其开发利用途径,本研究采用水蒸气蒸馏法对光皮木瓜果皮和果肉的香气成分进行了提取,并用气相色谱质谱联用技术(GC-MS)对其香气成分进行了分析和比较。结果表明:光皮木瓜果皮挥发油中检出了118种组分,鉴别出了43种成分,主要为醛类和酯类,是光皮木瓜香气主要成分。此外金合欢烯、β-紫罗兰酮和二氢猕猴桃内酯等组分也对光皮木瓜的香气也有重要贡献。光皮木瓜果肉挥发油中检出了68种组分,鉴定出了30种成分。与光皮木瓜果皮挥发油相比,酯类成分含量较低,而类胡萝卜素的代谢产物β-紫罗兰酮,二氢-β-紫罗兰酮、二氢-β-紫罗兰醇以及反-和顺-茶螺烷的含量大大增加,这赋予了果肉与果皮截然不同的香气。

To deeply investigated the aroma characteristics of Chaenomeles sinensis(Thouin)Koehne(Chi-nese Flowering Quince)and expand the utilization of C.sinensis(Thouin)Koehne,the aroma components from the pericarp and sarcocarp were extracted by steam distillation,and analyzed by gas chromatography-mass spectrometry(GC-MS).Among the 118 components be detected,there were 43 components be identified in the essential oil from pericarp,mainly aldehydes and esters,which were the main aroma components of C.sinensis(Thouin)Koehne.In addition,α-farnesene,β-ionone and dihydroactinidiolide also have important contributions to the aroma of C.sinensis(Thouin)Koehne.Among the 68 detected components,30 compo-nents of C.sinensis were identified in the essential oil from sarcocarp.Compared with the volatile oil from the pericarp,the sarcocarp contains lower of esters decreased,whileβ-ionone,dihydro-β-ionone,dihydrogen-β-ionol,and tran-and cis-theaspirane which assumed as carotenoid metabolites increased,giving the sarcocarp distinct aroma.