3 个菠萝品种果实香气成分分析

doi:10.7506/spkx1002-6300-200922064

食品科学 ›› 2009, Vol. 30 ›› Issue (22): 275-279.doi: 10.7506/spkx1002-6300-200922064

3 个菠萝品种果实香气成分分析

张秀梅^{1 , 2}，杜丽清¹，孙光明¹，刘胜辉¹，魏长宾¹，刘忠华¹，谢江辉^{1 ,*}

1.中国热带农业科学院南亚热带作物研究所 2.华南农业大学园艺学院

收稿日期:2008-12-03 出版日期:2009-11-15 发布日期:2010-12-29
通讯作者: 张秀梅 E-mail:ZXMDLQ@126.COM
基金资助:
农业部“948”项目(2006-G34(A))；农业部行业计划资助项目(3-41)；
中央级公益性科研院所基本科研业务费项目(200701)；广东省自然科学基金项目；
海南省自然科学基金项目(808182)

Analysis of Aromatic Components in Pineapple Varieties

ZHANG Xiu-mei1,2，DU Li-qing1，SUN Guang-ming1，LIU Sheng-hui1，WEI Chang-bin1，LIU Zhong-hua1，XIE Jiang-hui1,*

1. South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China；
2. College of Horticulture, South China Agricultural University, Guangzhou 510642, China

Received:2008-12-03 Online:2009-11-15 Published:2010-12-29
Contact: ZHANG Xiu-mei E-mail:ZXMDLQ@126.COM

摘要/Abstract

摘要：

研究“巴厘”、“卡因”和“台农11 号”3 种菠萝果实的香气成分及其差异。采用顶空固相微萃取技术- 气质联用技术(HS-SPME-GC-MS)对3 种菠萝成熟果实香气成分进行分析测定。从 “巴厘”、“卡因”和“台农11 号”3 种果实中分别检测出46、40 和29 种香气成分，各占总峰面积的99.04%、84.11%、92.43%。主要成分为酯类、烃类、苯类、萘类化合物。酯类物质在“巴厘”“卡因”“台农11 号”测试品种中含量最高，分别达90.87%、59.92% 和82.54%；烃类次之，苯类和萘类物质含量较小。3 种果实有11 种相同的香气成分，独有的香气成分为：“巴厘”16 种，“卡因”16 种，“台农11 号”7 种。3 种菠萝果实香气成分的种类和含量之间存在差异，“巴厘”的重要特征香气成分为癸酸乙酯、己酸乙酯和2- 甲基丁酸乙酯；“卡因”的重要特征香气成分为己酸乙酯、辛酸乙酯和乙酸异戊酯；“台农11 号”的重要特征香气成分为己酸乙酯、辛酸乙酯和2-甲基丁酸乙酯。

关键词: 菠萝, 品种, 果实, 香气成分, 气质联用

Abstract:

In order to investigate the difference of aromatic components in three kinds of pineapple varieties such as Bali, Cayenne and Tainung 11, aromatic components in these pineapple varieties were analyzed by headspace solid-phase micro-extraction technique combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Totally 46, 40 and 29 aromatic components with total relative contents of 99.04%, 84.11% and 92.43% were detected in Bali, Cayenne and Tainung 11, respectively. In addition, esters, hydrocarbons, benzenes and naphthalenes were major constituents in these aromatic components. The highest content in these aromatic components was esters, which reached up to 90.87% for Bali, 59.92% for Cayenne and 82.54% for Tainung 11. The contents of benzenes and naphthalenes were the lowest. Furthermore, 11 common aromatic components were observed in these 3 pineapple varieties and 16, 16 and 7 unique components were observed in Bali, Cayenne and Tainung 11, respectively. Key aromatic compounds were detected to be decanoic acid ethyl ester, hexanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Bali, hexanoic acid ethyl ester, octanoic acid ethyl ester and 1-butanol 3-methyl acetate in Cayenne, and hexanoic acid ethyl ester, octanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Tainung 11. These aromatic compositions could contribute to the evaluation of fruit quality.

Key words: pineapple, varieties, fruit, aromatic component, GC-MS

中图分类号:

TS207.3

张秀梅1,2，杜丽清1，孙光明1，刘胜辉1，魏长宾1，刘忠华1，谢江辉1,*. 3 个菠萝品种果实香气成分分析[J]. 食品科学, 2009, 30(22): 275-279.

ZHANG Xiu-mei1,2，DU Li-qing1，SUN Guang-ming1，LIU Sheng-hui1，WEI Chang-bin1，LIU Zhong-hua1，XIE Jiang-hui1,*. Analysis of Aromatic Components in Pineapple Varieties[J]. FOOD SCIENCE, 2009, 30(22): 275-279.

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3 个菠萝品种果实香气成分分析

Analysis of Aromatic Components in Pineapple Varieties

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