HS-SPME-GC/MS分析油桃果实C_6醇醛挥发性成分变化

Changes in C_6 Volatile Aldehyde and Alcohol Components of Nectarine Fruits Analyzed by Headspace Solid-Phase Microextraction-gas Chromatography/Mass Spectrometry

本文比较了3种油桃在着色期和商熟期C6醛、醇类物质的变化。以"春光"、"艳光"、"千年红"3种早熟油桃果实为试材,采用顶空固相微萃取(HS-SPME)和气相色谱质谱联用仪(GC/MS),测定了油桃果实中C6醛、醇类化合物。研究结果表明:早熟油桃果中主要C6化合物为己醛、反-2-己烯醛、己醇、反-2-己烯醇、顺-3-己烯醇。在不同成熟阶段,油桃果实各C6醛醇类挥发性物质含量明显不同,反-2-己烯醛含量最高,着色和商熟期平均含量为331.0μg/L和231.6μg/L,顺-3-己烯醇含量最低,着色和商熟期只有11.1μg/L和5.5μg/L,商熟期C6醛醇类含量降低明显。不同品种、不同果实发育期C6醇醛化合物含量不同,"千年红"油桃果实具有较多反-2-己烯醛、己醛和己醇,明显高于"艳光"、"春光"。C6醛类物质在两个时期均具有较高的香气值,对早熟油桃香气贡献大;而C6醇类物质香气值低,对早熟油桃香气贡献小。

The fruits of three precocious peach cultivars, ‘Chunguang', ‘Yanguang', and ‘Qiannianhong' were used to study changes in the content of C6 alcohols and aldehydes during coloring and maturity periods. Headspace solid-phase microextraction(HS-SPME) and gas chromatography/mass spectrometry(GC/MS) were used to determine the content of C6 alcohols and aldehydes in the nectarine fruits. The results showed that the main C6 volatile compounds included hexanal, trans-2-hexenal, hexanol, trans-2-hexen-1-ol, and cis-3-hexen-1-ol. Additionally, the content of C6 volatile compounds in nectarine fruits were significantly different during different stages of maturity. The content of trans-2-hexenal was the highest, averaging 331.0 and 231.6 μg/L during the coloring and maturity periods, respectively. On the other hand, the content of cis-3-hexen-1-ol was the lowest, averaging 11.1 and 5.5 μg/L during the coloring and maturity periods, respectively. ‘Qiannianhong' contained relatively high levels of hexanal, trans-2-hexenal, and hexanol, which were significantly higher than those in ‘Chunguang' and ‘Yanguang'. The C6 aldehydes showed relatively high odor activity values(OVAs) during the two periods, contributing greatly to the aroma of nectarine fruits. On the other hand, the OAVs of C6 alcohols were relatively low, showing less contribution to the aroma. Thus, the content of C6 volatile compounds in nectarine fruits significantly decreased during the maturity period and also differed between different cultivars and different stages of development.