贵州不同芒果品种(系)果实香气成分研究

Study on Fruit Aroma Components of Different Mango Varieties(lines)in Guizhou

【目的】测定贵州不同芒果品种(系)的香气成分及其相对含量,明确其香气特性,为选育优质芒果新品种提供参考。【方法】以金煌芒、台农1号芒和台芽芒等32个芒果品种(系)为试验材料,采用顶空固相微萃取-气质联用技术测定分析不同品种(系)的香气成分类别及其相对含量,明确其香气特性。【结果】金煌芒、台农1号芒和台芽芒等32个芒果品种(系)共检测出9类103种香气成分,依次为倍半萜烯类(25种)>单萜烯类(21种)>酯类(14种)>醇类(11种)>醛类=其他物质(10种)>酮类(8种)>酸类(3种)>芳香烃类(1种);以月桂烯、3-蒈烯、γ-松油烯、(E,E)-4,6-二甲基-2,4,6-辛三烯和反式石竹烯为芒果香气的基本组成成分。台芽芒的香气种类最多,为54种;椰香芒最少,仅28种。果实的醇类和酯类物质较少,且相对含量均小于10.00%。32个芒果品种(系)聚为2类,类群1包括生吃芒、桂七芒、爱文芒、鹰嘴芒和桂热10号芒;类群2分为2个分支,第一分支包括台牙芒、贵妃芒、QS-002、金兴芒、玉文芒、东镇红芒、热品2号芒、热农1号芒、红芒6号、黔山芒1号和凯特芒,其余16个芒果品种(系)归为第二分支。【结论】贵州不同芒果品种(系)果实的香气成分丰富,共检测出9类103种香气成分,其相对含量存在明显差异,以月桂烯、3-蒈烯、γ-松油烯、(E,E)-4,6-二甲基-2,4,6-辛三烯和反式石竹烯为芒果香气的基本组成成分。

【Objective】The relative content and aroma components and their aroma characteristics of different mango varieties(lines)in Guizhou were determined to provide a reference for breeding new high-quality mango varieties.【Method】32 mango varieties(lines),including Jinhuang Mango,Tainong No.1,Taiya Mango,were used as test materials.The headspace solid phase microextraction(SPE)combined with GM technique was adopted to analyze the aroma components,and the relative contents and their aroma characteristics.【Result】A total of 103 aroma components belonging to 9 different classes were identified in 32 mango varieties(lines),following as sesquiterpenes(25 types)>monoterpenes(21 types)>esters(14 types)>alcohols(11 types)>aldehydes=other substances(10 types each)>ketones(8 types)>acids(3 types)>aromatic hydrocarbons(1 type).Laurene,3-carene,γ-terpinene,(E,E)-4,6-dimethyl-2,4,6-octtriene andβ-caryophyllene were the basic aroma components of mango.The aroma types of Taiya Mango was the most with 54 species,and the number of Dashehari Aman was the least with only 28 species.The alcohols and esters in fruit were less,and their relative contents were less than 10.00%.32 mango varieties(lines)were grouped into 2 categories,and group 1 included Shengchi Mango,Guiqi Mango,Irwin Mango,Yingzui Mango and Guire Mango No.10.Group 2 was further divided into two branches.The first branch included Taiya Mango,Guifei Mango,QS-002,Jinxing Mango,Yuwen Mango,Dongzhen Hong Mango,Repin No.2,Renong No.1,Hong Mango No.6,Qianshan Mango No.1 and Keitt,and the other 16 mango varieties(lines)were classified into the second branch.【Conclusion】Aroma components of different mango varieties(lines)are abundant in Guizhou,and a total of 103 aroma components of 9 classes are detected.Their relative contents are significantly different.Laurene,3-carene,γ-terpinene,(E,E)-4,6-dimethyl-2,4,6-octtriene andβ-caryophyllene are the basic aroma components of mango.