‘黑宝石’李果实发育期间香气成分的组成及变化

doi:10.7506/spkx1002-6630-201224058

食品科学 ›› 2012, Vol. 33 ›› Issue (24): 274-279.doi: 10.7506/spkx1002-6630-201224058

‘黑宝石’李果实发育期间香气成分的组成及变化

王华瑞1,2，马燕红1，王伟1，李建华2，张生万3,*

1.山西大学化学化工学院，山西太原 030006；2.山西省农业科学院农产品贮藏保鲜研究所，山西太原 030031；3.山西大学生命科学学院，山西太原 030006

收稿日期:2011-11-03 修回日期:2012-11-21 出版日期:2012-12-25 发布日期:2012-12-12
通讯作者: 张生万 E-mail:zswan@sxu.edu.cn
基金资助:
山西省青年科技研究基金项目;山西省农科院科技攻关项目

Changes in Volatile Composition during Fruit Development and Ripening of ‘Friar’ Plum

WANG Hua-rui1,2，MA Yan-hong1，WANG Wei1，LI Jian-hua2，ZHANG Sheng-wan3,*

1. College of Chemistry and Chemical Industry, Shanxi University, Taiyuan 030006, China；2. Research Institute of Agricultural Product Storage and Fresh Keeping, Shanxi Academy of Agricultural Sciences, Taiyuan 030031,China；3. College of Life Science, Shanxi University, Taiyuan 030006, China

Received:2011-11-03 Revised:2012-11-21 Online:2012-12-25 Published:2012-12-12

摘要/Abstract

摘要： 研究‘黑宝石’李果实发育过程中香气成分的组成及变化。采用二氯甲烷直接萃取法提取绿熟期、着色期、商熟期和完熟期果实的香气成分，经气相色谱质谱联用仪进行测定分析。‘黑宝石’李的香气成分共检测到49种，主要有醇类、醛类、酯类、内酯类、酮类、酸类、酚类，还有少量的烃类和胺类化合物。在果实的不同发育时期，香味成分的组成及含量差异较大。醇类主要包括以C6醇类为主的脂肪醇、甾醇以及芳香醇，C6醇类的含量在绿熟期最高，随着果实成熟逐渐降低；甾醇中22,23-二氢-豆甾醇的含量最大，并随着果实成熟逐渐升高。醛类物质在‘黑宝石’李果实中含量最高(29.16%)，主要包括C6醛类和芳香醛类，前者的变化同C6醇类；芳香醛类苯甲醛含量随着果实成熟逐渐升高，商熟期达到最高(0.40%)，到完熟期又下降至0.29%。酯类和内酯类化合物主要有乙酸酯和γ-十二内酯，它们到商熟期或完熟期才检测出，含量低于1%。除2,3-二氢-香豆酮和十六酸外，酮类化合物(7种)和酸类化合物(3种)只在完熟期出现。酚类化合物主要有2-甲氧基-4-乙烯基苯酚和二叔丁基对甲酚，其相对含量绿熟期最高，完熟期最低。3-羟基-2-丁酮、苯甲醛、十六酸、反式-肉桂酸、乙酸丁酯、乙酸己酯、γ-十二内酯、22,23-二氢-豆甾醇等成分的相对含量随着果实成熟逐渐升高，初步推断是黑宝石李的主要香气成分，对其香气贡献较大。

关键词: ‘黑宝石’李, 果实发育, 香气成分, 气相色谱-质谱联用

Abstract: This study analyzed changes in volatile composition in ‘Friar’ plum during fruit development and ripening. Dichloromethane extracts from ‘Friar’ plum fruits harvested at different stages of maturity, mature-green, coloring, commercial maturity and full maturity were determined by GC-MS. A total of 49 compounds were identified from all investigated samples, mainly alcohols, aldehydes, esters, lactones, ketones, acids and phenols along with small amounts of alkanes and amines. Considerable differences in volatile composition were found for ‘Friar’ plum fruits harvested at different stages of maturity. The dominant alcohols in ‘Friar’ plum were fatty alcohols (mainly C6 alcohols), sterols and aromatic alcohols. The maximum C6 alcohol content was found at the mature-green stage and progressively declined with maturity. The most abundant sterol was 22,23-dihydro-stigmasterol, which became more abundant with maturity. Aldehydes were the most dominant volatile compounds in ‘Friar’ plum (29.16%), mainly C6 aldehydes and aromatic aldehydes. The former showed a trend similar to C6 alcohols with maturity, whereas the latter revealed a gradual upward trend until commercial maturity and declined to 0.29% at full maturity. The major ester ethyl acetate and the major lactone gamma-dodecalactone were detected until commercial maturity or full maturity with a level less than 1%. Seven ketones except 2,3-dihydro-benzofuran and 3 acids except n-hexadecanoic acid were only found in fully mature fruits. The major phenols were 2-methoxy-4-vinylphenol and butylated hydroxytoluene, which showed maximum levels in mature-green fruits and minimum levels in fully mature fruits. The contents of other compounds such as 3-hydroxy-2-butanone, benzaldehyde, n-hexadecanoic acid, trans-cinnamic acid, acetic acid, butyl ester, hexyl ester, gamma-dodecalactone, 22,23-dihydro-stigmasterol gradually increased with maturity. They were considered as major aroma compounds.

Key words: ‘Friar&rsquo, plum, fruit development, volatile composition, gas chromatograph-mass spectrophotometer (GC-MS)

中图分类号:

S662.3

王华瑞1,2，马燕红1，王?伟1，李建华2，张生万3,*. ‘黑宝石’李果实发育期间香气成分的组成及变化[J]. 食品科学, 2012, 33(24): 274-279.

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‘黑宝石’李果实发育期间香气成分的组成及变化

Changes in Volatile Composition during Fruit Development and Ripening of ‘Friar’ Plum

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