pdf-三种温州蜜柑果实香气成分的研究.pdfVIP

中国农业科学 2008,41(5):1452-1458 Scientia Agricultura Sinica 三种温州蜜柑果实香气成分的研究 乔 宇，谢笔钧，张 妍，范 刚，徐晓云，周海燕，潘思轶 （华中农业大学食品科技学院，武汉 430070 ） 摘要：【目的】研究‘国庆 1 号’、‘宫川’和‘大叶尾张’3 种温州蜜柑果实的香气成分及其差异。【方法】 利用顶空固相微萃取技术-气质联用技术（HS-SPME-GC-MS），对 3 种温州蜜柑果实的香气成分进行分析测定。【结 果】从 3 种温州蜜柑果实中分别检测到 65、36 和 55 种挥发性成分，总含量分别为 584.67 μg·g-1 、505.29 μg·g-1 -1 和494.63 μg·g 。在3种果实中有29种相同的成分。独有的香气成分中，‘国庆1号’有12种，‘宫川’有5种， ‘大叶尾张’有 2 种。【结论】D-柠檬烯、γ-松油烯、β-月桂烯、α-蒎烯、芳樟醇和辛醛是 3 种果实中主要的 特征香气成分。 ‘国庆1号’特征香气成分的含量高于‘宫川’和‘大叶尾张’的。 关键词：温州蜜柑；果实；挥发性物质；香气 Study on Aroma Components in Fruit from Three Different Satsuma Mandarins Varieties QIAO Yu, XIE Bi-jun, ZHANG Yan, FAN Gang, XU Xiao-yun, ZHOU Hai-yan, PAN Si-yi (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070) Abstract: 【Objective 】Fruit aroma of ‘Guoqing 1’, ‘Miyagawa Wase’ and ‘Owari satsuma’ from three different satsuma mandarins varieties were investigated. 【Method 】Fruit aroma of different varieties were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. 【Result 】There were 65, 36 and 55 aroma components in three varieties, and the total contents were 584.67 μg·g-1, 505.29 μg·g-1, and 494.63 μg·g-1, respectively. All 29 constituents were found common in three varieties. It was also found that ‘Guoqing 1’, ‘Miyagawa Wase satsuma’ and ‘Owari satsuma’ had 12, 5 and 2 unique components, respectively. 【Conclusion 】The key aroma components were D-limonene, linalool, γ-terpinene, β-myrcene, α-pinene and octanal in fruits of three varieties. ‘Guoqing 1’contains more amounts of key aroma compounds than ‘Miyagawa Wase’ and ‘Owari satsuma’. Key words: Satsuma mandarins; Fruit; Volatile compounds; Aroma