氯吡脲对贵长猕猴桃果实氨基酸和香气成分的影响

Effects of Forchlorfenuron on Amino Acids and Aroma Components of Guichang Kiwifruit Postharvests

为探讨未浸果和浸果处理(氯吡脲10 mg·L-1)对贵长猕猴桃果实产量品质、氨基酸和香气成分的影响,本试验测定了采收期果实产量参数和可食期营养品质,并采用高效液相色谱法(HPLC)和固相微萃取-色谱-质谱联用法(SPME-GC-MS)分别分析了可食期果实氨基酸和香气成分。结果表明,10mg·L-1氯吡脲浸果处理可有效促进贵长猕猴桃果实产量形成及干物质和可溶性固形物含量增加,显著降低果实果形指数和硬度以及维生素C、可滴定酸和可溶性蛋白含量(P<0.05),影响果实的外观和耐贮性。此外,10 mg·L-1氯吡脲浸果极显著增加果实脯氨酸和甜味氨基酸含量(P<0.01),而果实总氨基酸、鲜味氨基酸、苦味氨基酸和芳香族氨基酸含量显著降低(P<0.05)。贵长猕猴桃果实香气成分主要为酯类、醇类、醛类、烯烃和烷烃,共70种成分。其中,未浸果果实香气成分主要为丁酸乙酯、丁酸甲酯、苯甲酸甲酯和苯甲酸乙酯等,浸果果实主要为丁酸乙酯、苯甲酸甲酯、丁酸甲酯和(E)-2-己烯醛等。10mg·L-1氯吡脲浸果增加了醛类、醇类、烯烃和烷烃在果实香气成分中的占比,提高了香气的多样性。本研究为贵长猕猴桃的深加工提供了理论依据。

The objective of this study was to investigate the effects of non dipped and dipped fruit(10 mg·L-1 Forchlorfenuron)on the fruit yield and quality,such as the amino acids and aroma components of Guichang kiwi fruit.The yield at the harvest stage and quality at the edible stage were carried out,with the amino acids and aroma components in edible stage analyzed by HPLC and solid phase microextraction coupled to gas chromatography-mass spectrometry(SPME-GC-MS),respectively.The results indicate that the dipped fruit by 10 mg·L-1 forchlorfenuron had effectively increase average weight and volume of single fruit,as well as the content of dry matter and soluble solid.However,the fruit shape index,firmness and the content of vitamin C,titratable acid,and soluble protein were significantly reduced.Furthermore,the dipped fruit by 10 mg·L-1 forchlorfenuron significantly increased the content of proline and sweet amino acids,but with significantly decreased content of total amino acids,tasty,bitter and aromatic amino acids.70 kinds of aroma components,including lipids,alcohols,aldehydes,alkenes and alkanes were detected for Guichang kiwi fruit.The main aroma components of non-dipped fruit were ethyl butyrate,methyl butyrate,whereas methyl benzoate and ethyl benzoate,and ethyl butyrate,methyl benzoate,methyl butyrate and(E)-2-hexenal had a larger contribution to the aroma for the dipped fruit.The dipped fruit by 10 mg·L-1 forchlorfenuron could increase the proportion of aldehydes,alcohols,alkenes and alkanes in aroma components,and improve the diversity of aroma,which offers theoretical data for the deep processing of Guichang Kiwi fruit.