摘要
【目的】研究不同贮藏方式对‘京白梨’果实香气成分的影响,旨在为‘京白梨’品质评价和香气育种的亲本选择提供科学依据。【方法】通过顶空固相微萃取(Headspace solid phase microextraction,HS-SPME)结合气相色谱质谱联用(GC-MS)技术分析北京市门头沟4个‘京白梨’产区的果实在自然冷凉贮藏和冷库贮藏自然后熟的果实香气成分变化。【结果】‘京白梨’果实自然冷凉贮藏后熟至最佳风味期时,可检测到29种香气成分,包括醛类、酯类、醇类、烷类、萜类以及其他类物质。果实冷藏130 d出库后自然后熟至最佳风味期时,共检测到26种香气成分,以醛类占主要成分,其次是酯类和醇类。不同贮藏方式下在‘京白梨’果实中可检测到11种相对含量>1%的香气成分,包括己醛、(E)-2-己烯醛、丁酸甲酯、己酸甲酯、乙酸己酯、乙酸丁酯、己酸乙酯、1-己醇、1-辛醇和α-法尼烯,其中己醛和(E)-2-己烯醛对香气的贡献值最大。果实香气成分的主成分分析结果显示,两种贮藏条件下果实的己醛、(E)-2-己烯醛、己酸甲酯、乙酸甲酯、丁酸甲酯、乙酸己酯、乙酸丁酯和1-辛醇均对香气的贡献值大。与自然冷凉贮藏相比,冷藏后果实的香气成分种类减少,己醛相对含量降低,(E)-2-己烯醛、1-己醇和α-法尼烯相对含量均显著升高。【结论】‘京白梨’果实的香气成分以醛类物质为主,低温贮藏改变了果实的主要香气成分含量。果实的己醛和(E)-2-己烯醛等主要香气成分可以作为‘京白梨’品质评价和选育的指标。
【Objective】The study investigated changes in aromatic components in‘Jingbaili’fruit storedwith different methods in order to provide a basis for fruit quality evaluation and breeding realted to fruit ar-omatic trait.【Methods】‘Jingbaili’fruit from different orchards in Mentougou county,Beijing,were storedunder ambient cool temperature and a refrigerated cold temperature.The aromatic components of fruit wereextracted by headspace solid phase microextraction and analyzed by gas chromatography-mass spectrome-ter.【Results】Twenty-nine components including aldehydes,esters,alcohols,alkanes,terpenes and othersubstances were identified in ripe‘Jingbaili’fruit stored at ambient cool temperature.And twenty-six com-ponents were identified in ripe fruit stored at cold temperature till day 130 of storage.Aldehydes were thelargest group of ingredients,followed by esters and alcohols.The relative contents of eleven major compo-nents including hexanal,(E)-2-hexenal,butanoic acid-methyl ester,acetic acid-methyl ester,hexanoic ac-id-methyl ester,acetic acid-hexyl ester,acetic acid-butyl ester,hexanoic acid-ethyl ester,1-octanol,1-hexanol and alpha.-farnesene,which were above 1%under the two storage conditions.Among them,hexanal and(E)-2-hexenal were of the greatest contribution to aromatic values in fruit.Principal compo-nent analysis showed that hexanal,(E)-2-hexenal,hexanoic acid-methyl ester,acetic acid-methyl ester,butanoic acid-methyl ester,acetic acid-hexyl ester,acetic acid-butyl ester and 1-octanol in different stor-age conditions were the major contributer to aromatic values in fruit.Compared with fruit stored at ambientcool temperature,the types of aromatic components in fruit were decreased after cold storage,and the rela-tive content of hexanal in fruit was lower while the relative contents of(E)-2-hexenal,1-hexanol and al-pha.-farnesene increased significantly.【Conclusion】Aldehydes were the major aromatic components in‘Jingbaili’fruit,and cold storage changed the relative contents of major aromatic components in fruit.Thecontents of hexanal and(E)-2-hexenal in fruit could be used as parameters for evaluation of fruit qualityand for pear breeding.
作者
李晨辉
朱元娣
仇占南
高同雨
张茹阳
李天忠
武雅娟
柴迪迪
LI Chenhui;ZHU Yuandi;QIU Zhannan;GAO Tongyu;ZHANG Ruyang;LI Tianzhong;WU Yajuan;CHAI Didi(College of Horticulture,China Agricultural University,Beijing 100193,China;National Comprehensive Demonstration Base for Science&Technology of Ecological Restoration of Mentougou District,Beijing 102300,China)
出处
《果树学报》
CAS
CSCD
北大核心
2016年第S1期157-165,共9页
Journal of Fruit Science
基金
北京市门头沟区科委项目(201505510110634)
