贵州高海拔区3个苹果品种果实挥发性物质成分分析

Analysis of fruit volatile substances of 3 apple varieties in high altitude area of Guizhou Province

    摘要
  • 摘要: 【目的】研究西南高海拔区苹果果实挥发性物质含量，明确不同品种果实挥发性物质特征，为高海拔区苹果品质调控及培育不同香气特征苹果种质提供依据。【方法】采用顶空固相微萃取（HS-SPME）结合气相色谱—质谱联用技术（GC-MS），检测3个产自威宁的苹果（烟富3、王林和维纳斯黄金）果实中挥发性物质，并对其挥发性物质成分特征及其差异进行分析比较。【结果】 3个品种果实共鉴定出挥发性物质93种，其中，酯类19种，醛类11种，酮类11种，醇类5种，酯类和酮类挥发性物质相对含量较高，分别占总含量的54.73%~58.06%和18.58%~20.13%。乙酸2-甲基丁酯、（E，E）-2，4-己烯醛、3-己醛和2-甲基-1-丁醇是烟富3成熟果实的特征性香气物质，相对含量分别依次占总含量的1.15%~3.32%、0.08%~0.15%、0.03%~0.12%和0.03%~0.42%； 2-甲基丁酸己酯、丁酸己酯、2-甲基丁酸丁酯、苯甲醛和1-己醇是王林成熟果实的特征性香气物质，相对含量分别占总含量的0.31%~2.18%、0.20%~0.98%、0.09%~0.32%、0.06%~0.11%和0.30%~1.01%；乙酸己酯、乙酸戊酯、反式-2-己烯基乙酸酯、己醛和1-辛醇是维纳斯黄金成熟果实的特征性香气物质，相对含量分别占总含量的0.42%~2.38%、0.05%~0.19%、0.03%~0.17%、0.11%~0.22%和4.34%~4.73%。【结论】威宁高海拔区域烟富3、王林和维纳斯黄金3个苹果品种成熟果实均为酯香型，辛酸乙酯、庚酸乙酯、2，6-二甲基-4-庚酮、3-甲基-2-丁酮、乙酸2-甲基丁酯和1-辛醇可能是影响威宁高海拔区苹果香气的主要挥发性物质。

     

    Abstract: 【Objective】To study volatile substances of apple fruits in high altitude area of Guizhou Province and to explore characteristics of volatile substances of different varieties of fruits, so as to provide evidence for quality control and breeding of apple varieties with different aroma characteristics in high-altitude area.【Method】Headspace solid-phases microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) were employed to determine and quantitate the volatile substances in flesh of 3 apple varieties(Yanfu 3, Orin and Venus gold) from Weining County, and the composition characteristics and differences of volatile substances were analyzed and compared.【Result】Ninety-three volatile substances, mainly including 19 esters, 11 aldehydes, 11 ketones and 5 alcohols were identified. Esters and ketone were main volatile substances, whose relative content reached 54.73%-58.06% and 18.58%-20.13% of the total. 2-methylbutyl acetate, (E, E) -2, 4-hexenal, 3-hexanal and 2-methyl-1-butanol were characteristic aroma substances of mature fruit of Yanfu 3, whose relative content accounted for 1.15%-3.32%, 0.08%-0.15%, 0.03%-0.12% and 0.03%-0.42% of the total content. 2-methyl butyl butyrate, butyl butyrate, butyl 2-methylbutyrate, benzaldehyde, 1-hexanol were the characteristic aroma substances of mature fruit of Orin, whose relative content accounted for 0.31%-2.18%, 0.20%-0.98%, 0.09%0.32%, 0.06%-0.11% and 0.30%-1.01% of the total content. While hexylacetate, amyl acetate, (E) -2-hexenyl acetate, hexanal and 1-octanol were the characteristic aroma substances of mature fruit of Venus gold, whose relative content accounted for 0.42%-2.38%, 0.05%-0.19%, 0.03%-0.17%, 0.11%-0.22% and 4.34%-4.73% of the total content.【Conclusion】On the high altitude areas such as Weining county, the mature fruit of Yanfu 3, Orin and Venus gold belonged to the type of "ester-flavored", and octylic acid ethyl ester, heptanoic acid ethyl ester, 2, 6-dimethyl-4-heptanone, 3-methyl-2- butanone, 2-methyl butyl acetate and 1-octanol might be the main volatile compounds affecting the aroma of apple.

     

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