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【目的】探究蓝果忍冬果实香气成分的构成及变化。【方法】采用顶空-固相微萃取法(HS-SPME)和气相色谱-质谱(GC-MS)联用技术对蓝果忍冬(Lonicera caerulea L.)‘蓓蕾’和‘长白山1号’2个品种(系)果实坐果期、转色期、成熟期的香气成分进行检测分析。【结果】蓝果忍冬果实所包含的香气成分主要以醇类、烃类和醛类为主。2个品种(系)的蓝果忍冬果实在3个生长时期共检测出78种香气成分。随着蓝果忍冬果实成熟,烃类物质相对含量呈上升趋势,醛类物质相对含量呈先下降再上升,而醇类物质相对含量呈先上升再下降趋势,并检测到2个品种(系)成熟期主要以二丁基羟基甲苯、(E)-2-己烯醛、己醛、α-松油醇、1-丁醇、三甲胺-硼烷、辛烷为主。【结论】蓝果忍冬不同品种(系)果实在不同发育时期果实香气成分构成明显不同,从坐果期到成熟期香气成分由以醛类为主,逐渐变化为以烃类、醇类和醛类为主,各时期‘长白山1号’比‘蓓蕾’香气成分更为丰富。
【Objective】 To explore the constitution and changes of the aroma components of Lonicera macranthoides fruit. 【Method】 Lonicera caerulea L. ’Bud’ and ’Changbai Mountain No.1’ were cultivated by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC- Two varieties (lines) fruit set fruit period, color conversion period, mature aroma components for testing and analysis. 【Result】 The results showed that the aroma components of Lonicera macranthoides fruits mainly consist of alcohols, hydrocarbons and aldehydes. Two varieties (lines) of blue honeysuckle fruit in a total of 78 growing season detected aroma components. With the maturity of the fruit of Lonicera macranthoides, the relative content of hydrocarbons increased, the relative content of aldehydes decreased first and then increased, while the relative content of alcohols increased first and then decreased, and two varieties (lines) At the mature stage, dibutylhydroxytoluene, (E) -2-hexenal, hexanal, α-terpineol, 1-butanol, trimethylamine-borane and octane are the main components. 【Conclusion】 The fruit compositions of different varieties (lines) of Lonicera macrophylla at different developmental stages were obviously different. The aroma components of the fruits of Lonicera and Lonicera dominated by aldehydes gradually changed from hydrocarbons to alcohols and aldehydes Mainly in each period ’Changbai Mountain No. 1’ than ’bud’ more aroma components.