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【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 objective of this study was to investigate the effects of different storage methods on the aroma components of ’Jingbai’ pear fruit and to provide a scientific basis for the quality evaluation of ’Jingbai pear’ and the selection of parents for aroma breeding. 【Method】 Headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the effect of natural cold Cold storage and cold storage Natural ripening fruit aroma composition changes. 【Result】 The results showed that 29 kinds of aroma components including aldehydes, esters, alcohols, alkanes, terpenoids and other substances could be detected when the fruits of ’Jingbai pear’ were naturally cold and stored until their best flavor. A total of 26 kinds of aroma components were detected after the fruits were refrigerated for 130 days and then ripened to the best flavor period. The main components were aldehydes, followed by esters and alcohols. 11 kinds of aroma components with relative contents> 1% were detected in ’Jingbai pear’ fruits under different storage methods, including hexanal, (E) -2-hexenal, methyl butyrate, methyl hexanoate, Hexyl acetate, butyl acetate, ethyl hexanoate, 1-hexanol, 1-octanol, and alpha-farnesene, with hexanal and (E) -2-hexenal contributing the most to the aroma. Principal component analysis of the fruit aroma components showed that the contents of hexanal, (E) -2-hexenal, methyl hexanoate, methyl acetate, methyl butyrate, hexyl acetate, butyl acetate, Both esters and 1-octanol contribute greatly to the aroma. Compared with the natural cold storage, the aroma components of the fruit decreased and the relative content of hexanal decreased. The relative contents of (E) -2-hexenal, 1-hexanol and α-farnesene increased significantly. 【Conclusion】 The aroma components of Jingbai pear were mainly aldehydes, and the content of main aroma components of fruits was changed by low temperature storage. The main aroma components such as hexadecylic acid and (E) -2-hexenal in fruit can be used as the index of quality evaluation and breeding of Jingbai pear.