4种番石榴绿熟期和黄熟期的挥发性物质差异比较

Comparison of volatile compounds between the green and yellow ripening fruits of four guava species

[目的]分析番石榴果实绿熟期和黄熟期的挥发性物质差异。[方法]采用气相离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)检测4种番石榴果实绿熟期和黄熟期的挥发性物质。[结果]4种番石榴(胭脂红、四季红、白珍珠和四季)检测出130种挥发性物质。具有果香味的反式-2-丁烯酸乙酯、具有青草香味的2-己烯醛和己醛是4种番石榴中含量最高的挥发物。白珍珠黄熟期和绿熟期的挥发物含量变化幅度最大,四季黄熟期和绿熟期的挥发物含量变化幅度最小,与绿熟期相比,四季黄熟期含量大幅增加的有(E)-乙酸-2-己烯酯和乙酸乙酯(二聚体),大幅降低的仅有α-蒎烯(单体)。[结论]4种番石榴在绿熟期的挥发物差异较大。黄熟期胭脂红和四季红的挥发物非常接近,而与白珍珠和四季的差异较大。

[Objective]This study aimed to analyze the differences in volatile compounds between the mature green and mature yellow fruits of guava.[Methods]The volatile compounds in 4 kinds of guava fruits during the mature green and mature yellow were detected by gas chromatography ion mobility spectroscopy(GC-IMS).[Results]130 volatile compounds were detected in 4 kinds of guava fruits("Yanzhihong","Sijihong","Baizhenzhu"and"Siji").Qualitative analysis showed that the fruit flavored ethyl trans-2-butenate,the grass flavored 2-hexenal and hexanal were the volatile compounds with the highest content among the 4 kinds of guava fruits.The content of volatile components in the mature green and mature yellow fruits of"Baizhenzhu"showed the largest changes,while the content of volatile components in the mature green and mature yellow fruits of"Siji"showed the smallest changes.Compared with the mature green fruits,(E)-2-hexenyl acetate and acetic acid ethyl ester(dimer)showed a significant increase in content in the mature yellow fruits of"Siji",while only alpha-Pinene(monomer)showed a significant decrease.[Conclusion]There are significant differences in volatile components during the mature green fruits of 4 kinds of guava.The volatile components of"Yanzhihong"and"Sijihong"during mature yellow fruits were very similar,but they had significant differences from"Baizhenzhu"and"Siji".