不同品种甜樱桃果实芳香成分的GC-MS分析

GC-MS analysis of aroma components in sweet cherry(Prunus avium)cultivars

【目的】研究不同甜樱桃果实的香气组成。【方法】以‘先锋’、‘斯坦拉’、‘拉宾斯’甜樱桃成熟果实为试材,采用顶空固相微萃取技术提取果实的芳香成分,气相色谱质谱联用技术进行测定分析。【结果】从3个甜樱桃品种的果实中共检测到36种香气成分,其中,‘先锋’果实29种,‘斯坦拉’23种,‘拉宾斯’25种,芳香成分以醛类、醇类、酯类为主。醛类主要包括C6醛类、芳香醛类,‘拉宾斯’C6醛类最高,达23.65%,‘先锋’次之,‘斯坦拉’最低,仅为16.03%;芳香醛类苯甲醛,以‘斯坦拉’的含量最高,达4.52%,分别为‘先锋’、‘拉宾斯’的4.61、4.97倍。醇类主要包括乙醇、C6醇类,其中,‘斯坦拉’、‘拉宾斯’乙醇相对含量较高,分别为先锋的1.71、1.70倍;‘先锋’果实中C6醇类的含量最高,达25.11%,‘拉宾斯’次之,‘斯坦拉’最低为17.68%。检测到共9种酯类,‘先锋’含7种、‘斯坦拉’4种、‘拉宾斯’3种,其中,‘先锋’果实中酯类物质的相对含量最高,达3.52%,分别为‘斯坦拉’、‘拉宾斯’的1.38、1.80倍。【结论】甜樱桃果实芳香成分共检测到36种,以醛类、醇类、酯类为主,品种间芳香成分的种类及其相对含量存在差异,己醛、2-己烯醛、苯甲醛是甜樱桃果实的重要芳香成分。

【Objective】 The objective of the study was to investigate the aroma components of ripe ‘Van',‘Stella', ‘Lapins' sweet cherry fruits.【Method】 Aroma components were collected using head-space solid phase microextraction(HS-SPME) and tested with gas chromatograph-mass spectrophotometer(GCMS). 【Result】 The results showed that totally thirty-six compounds were identified from three cultivars.Twenty-nine components were identified from ‘Van', twenty-three from ‘Stella', and twenty-five from‘Lapins'. Aldehydes, alcohols and esters were the main constituents in the sample. The aromatic components were different among varieties. C6 aldehydes and aromatic aldehydes were the main aldehydes in the sweet cherry fruit, the concentration of C6 aldehydes in ‘Lapins' fruit was the highest, amount to23.65%, but the lowest in ‘Stella' fruit, amount to16.03%. The aromatic aldehydes(Benzaldehyde) concentration in ‘Stella'fruit amount to 4.52%,was high 4.61,4.97 times than that in ‘Van' and ‘Lapins' fruit. Alcohols of sweet cherry fruit included alcohols and C6 alcohols. Alcohols concentration in‘Stella' and ‘Lapins' fruit was 1.71,1.70 times higher than ‘Van' fruit respectively. C6 alcohols concentration in ‘Van' fruit was the highest, amount to 25.11%, lower in ‘Lapins' fruit, and the lowest(17.68%) in ‘Stella' fruit. A total of ten esters were identified from three cultivars, eight from ‘Van',four from ‘Stella', and three from ‘Lapins'. The esters concentration in ‘Van' fruit was 1.38,1.80 times higher than that in ‘Stella' and ‘Lapins' fruit. 【Conclusion】 The studies suggested that thirty-six compounds were identified from three cultivars,mainly including aldehydes, alcohols and esters. The aromatic components and relative contents behaved differently among varieties. Hexanal,(E)-2-hexenal and benzaldehyde were the prime contributors to cherry aroma.