澳洲青苹果实不同部位香气成分差异分析

doi:10.7506/spkx1002-6630-201018061

食品科学 ›› 2010, Vol. 31 ›› Issue (18): 262-267.doi: 10.7506/spkx1002-6630-201018061

澳洲青苹果实不同部位香气成分差异分析

段亮亮¹，郭玉蓉^{1 ,*} ，池霞蔚¹，邓红¹，孔祥宏²

1.陕西师范大学食品工程与营养科学学院
2.陕西省出入境检验检疫局

收稿日期:2009-12-07 修回日期:2010-05-17 出版日期:2010-09-25 发布日期:2010-12-29
通讯作者: 郭玉蓉 E-mail:guoyurong730@163.com
基金资助:
国家现代农业产业技术体系项目(nycytx-08-05-01)

Analysis of Aromatic Components in Different Tissue Parts of Granny Smith Apple

DUAN Liang-liang1，GUO Yu-rong1,*，CHI Xia-wei1，DENG Hong1，KONG Xiang-hong2

1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China ；
2. Shaanxi Entry-Exit Inspection and Quarantine Bureau, Xi’an 710068, China

Received:2009-12-07 Revised:2010-05-17 Online:2010-09-25 Published:2010-12-29
Contact: GUO Yu-rong1,*， E-mail:guoyurong730@163.com

摘要/Abstract

摘要：

采用顶空固相微萃取结合气质联用检测澳洲青苹果皮、果肉、果心的香气成分；共检测到80 种果实香气成分，主要为醛类、醇类、酯类和烯烃类。果皮、果肉和果心，香味组分及其含量差异较大。果皮是香气成分最集中的部位，共分离出55 种，其中C6 醛类3 种，相对含量39.515%，比例最高；酯类23 种最丰富，相对含量14.240%，乙酸己酯、环丁醇、(E)-1,4- 己二烯、(3E,5E)-1,3,5- 庚三烯、3,6- 二甲基-3,6- 二乙基-1,4- 环己二烯为芳香物质中相对含量较高的特有成分。果肉检测出香气成分18 种，其中醇类4 种，相对含量31.391%，比例最高，2- 甲基-1- 丁醇占其醇类约94.814%，丙酸丙酯、甲酸己酯相对含量较高且为果肉特征芳香物质。果心检测出香气成分30 种，C6 醛类两种，相对含量47.398%，比例最高；醇类4 种，相对含量42.455%，2- 甲基-1-丁醇和1- 己醇占其醇类96.639%；果皮香气成分种类最丰富，提供酯类背景香气。苹果各部位主要香气物质中，丙酸丙酯、甲酸己酯由果肉产生，2- 甲基-1- 丁醇主要由果心和果肉产生，1- 己醇由果心和果皮产生，α - 法呢烯主要存在于果皮和果肉中，(E)-2- 己烯醛和正己醛在果皮、果肉、果心中含量均较高，为澳洲青苹果实特征性香气，澳洲青苹果实香气由各部位香气成分相互作用产生。

关键词: 澳洲青苹果实, 不同部位, 香气成分, 顶空固相微萃取, GC-MS

Abstract:

Aromatic components in different tissue parts such as peel, pulp and core of Granny Smith apple were determined using gas chromatography-mass spectrophotometer (GC-MS) coupled with headspace solid phase microextraction (HS-SPME). A total of 80 aromatic components were identified in extracted samples. Aldehydes, alcohols, esters and olefins were the major constituents in Granny Smith apple. In addition, a significant difference in aromatic components was observed in peel, pulp and core of apple. The aromatic components were rich in peel and 55 kinds of aromatic components were identified in this tissue. A total of 23 esters with relative content of 14.240% were identified and esters were the most predominant group of compounds in Granny Smith apple. The highest content of C6 aldehydes was observed in this tissue part, which exhibited a relative content of 39.515%. Hexyl acetate, cyclobutanol, (E)-hexa-1,4-diene, (3E,5E)-hepta-1,3,5-triene, 3,6-diethyl-3,6-dimethylcyclohexa-1, 4-diene exhibited higher content. Meanwhile, 18 compounds were detected in apple pulp. Totally 4 kinds of alcohols exhibited a relative content of 31.391% and 2-methylbutan-1-ol was up to 94.814%. Propyl propionate and hexyl formate had higher relative content and were characteristic aromatic components of the pulp. Moreover, 30 components including 2 kinds of C6 aldehydes were identified in the core. Totally 4 kinds of alcohols with a relative content of 42.455% were also identified and 2- methylbutan-1-ol and hexan-1-ol were up to 96.639%. Among these aromatic components from different tissue parts of Granny Smith apple, propyl propionate and hexyl formate were mainly distributed in apple pulp; 2-methylbutan-1-ol was mainly generated in the core and the pulp; hexan-1-ol was rich in the core and the peel; alpha-farnesene was mainly located in the peel and the core; hexanal and (E)-hex-2-onal had high content in the peel, the pulp and the core.

Key words: Granny Smith fruit, different tissue parts, aromatic component, head-space solid phase micro-extraction (HS-SPME), GC-MS

中图分类号:

TS255.2

段亮亮1，郭玉蓉1,*,池霞蔚1，邓红1，孔祥宏2. 澳洲青苹果实不同部位香气成分差异分析[J]. 食品科学, 2010, 31(18): 262-267.

DUAN Liang-liang1，GUO Yu-rong1,*，CHI Xia-wei1，DENG Hong1，KONG Xiang-hong2. Analysis of Aromatic Components in Different Tissue Parts of Granny Smith Apple[J]. FOOD SCIENCE, 2010, 31(18): 262-267.

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澳洲青苹果实不同部位香气成分差异分析

Analysis of Aromatic Components in Different Tissue Parts of Granny Smith Apple

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