栽培草莓品种果实香气特性研究

Characterization of the Aroma of Four Cultivars of Strawberry

通过对4个不同栽培草莓 (FragariaananassaDuch.)品种果实糖和氨基酸测定及香气的GC -MS分析 ,结果表明 :不同品种间氨基酸和糖含量不同 ,氨基酸含量由高到低依次为丰香、瓦尔达、哈达和全明星 ;哈达、丰香、全明星和瓦尔达4个品种果实分别检测出39、46、37和44种香气成分 ,各占总峰面积98.52 %、99.15 %、98.77 %和95.41 % ,检测成分的多少与氨基酸总量显著正相关 ,相关系数为0.967 ;哈达有5种独有的成分 ,丰香有9种独有的成分 ,全明星有3种独有的成分 ,瓦尔达有2种独有的成分 ,4个品种共有的成分有19种。

The contents of sugar and amino acids and the aroma components of four different cultivars of strawberry, namely Toyanka, Warda, Hada and All star, were analyzed by GC-MS respectively. The results showed that different cultivars contain different levels of sugar and amino acids. For example, Toyanka has the highest level of amino aicds, and All star the lowest. The results also showed that 39, 46, 37 and 44 aroma components representing 98.52%, 99.15%, 98.77% and 95.41% of the total peak area, were identified in Hada, Toyanka, All star and Ward, respectively. The number of the aroma components detected has a significant positive correlation(0.967) with the total content of amino acids. It was also found that Hada, Toyanda, All star and Warda have 5, 9, 3 and 2 unique components, respectively.