摘要
采用固相微萃取-气相色谱质谱联用法研究了金菠萝品种果实不同部位果肉、中柱和果皮的香气成分,并利用香气值确定了不同部位的特征香气。结果表明:各部位香气组成不同,果肉和中柱部位以酯类为主,果皮部位以萜烯类为主。己酸乙酯和己酸甲酯是果肉和中柱部位含量较高的成分,(Z)-β-罗勒烯是果皮部位含量最高的成分。4-甲氧基-2,5-二甲基-3(2H)呋喃酮和癸醛是果皮香气贡献较大的成分,而2-甲基丁酸乙酯、4-甲氧基-2,5-二甲基-3(2H)呋喃酮和己酸乙酯是果肉和中柱香气贡献较大的成分。金菠萝品种果肉和中柱的香气值与果皮差异较大,且香气值主要集中于果肉。
Solid phase microextraction(SPME)combined with gaschromatographic mass spectrometry(GC-MS)were used to study the aroma components of different parts in gold pineapple fruit,which included flesh,stele and peel,and the characteristic aroma in different parts were estimated by odor activity values(OAV).The results showed that there were different aroma compounds among the three sections of p ineapple fruit.Esters were the major groups in flesh and stele,while terpenes were the main groups in peel.Ethyl hexanoate and methyl caproate were the most abundant compounds in flesh and stele,while(Z)-β-Ocimene was the most abundant in peel.4-methoxy-2,5-dimethyl-3(2 H)-Furanone and decanal were the main aroma contributors of peel,while ethyl 2-methyl butanoate,4-methoxy-2,5-dimethyl-3(2 H)-Furanone and ethyl hexanoate were the main aroma contributors of flesh and stele.The OAVs in flesh and stele were significantly different from that in peel of gold pineapple,and the OAVs were mainly existed in flesh.
作者
魏长宾
李苗苗
马智玲
孙光明
Wei Changbin;Li Miaomiao;Ma Zhiling;Sun Guangming(Key Laboratory of Tropical Fruit Biology,Ministry of Agriculture/South Subtropical Crop Research Institute,Chinese Academy of Tropical AgriculturalSciences,Zhanjiang,524091;Germplasm Repository of Zhanjiang Pineapple,Ministry of Agriculture,Zhanjiang,524091)
出处
《基因组学与应用生物学》
CAS
CSCD
北大核心
2019年第4期1702-1711,共10页
Genomics and Applied Biology
基金
公益性行业(农业)科研专项(No.201203021)
海南省自然科学基金项目(No.20153115)
中国热带农业科学院基本科研业务费项目(No.1630062017017
No.1630062017025
No.1630062016007)
农业生态环保项目热带果园清洁生产技术研究与示范共同资助
关键词
金菠萝
果实
香气成分
特征香气
Gold pineapple
Fruit
Aroma components
Characteristic aroma