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为探明杧果种质资源的香气特点,以28份杧果品种资源成熟果实为试材,采用顶空固相微萃取技术和气相色谱质谱联用仪测定了果实香气的组成和相对含量。结果表明,不同杧果品种果实香气组成和含量均存在很大差异,从28个品种中分离出63种香气成分;根据不同类别香气成分的积累量,杧果品种资源可以分为萜烯类、酯类和醛类;24个品种香气成分以单萜烯类和倍半萜烯类为主,3–蒈烯、萜品油烯和α–荜澄茄油烯是含量最高的萜烯类成分;‘Lippens’、‘桂香杧’和‘鹦鹉杧’果肉中积累量最高的香气物质均为酯类,丁酸丁酯、丁酸异戊酯和异戊酸乙酯分别是这3个品种主要的香气成分;‘丰顺无核’果肉中香气成分含量最高的是6–溴吲哚–3–甲醛,相对含量为33.64%。
In order to explore the aroma characteristics of the germplasm resources, the composition and relative content of the fruit aroma were determined using headspace solid-phase microextraction and gas chromatography-mass spectrometry with 28 mature fruits of the fruit of the germplasm resources as test materials. The results showed that the composition and content of aroma in fruits of different mango cultivars differed greatly, and 63 kinds of aroma components were isolated from 28 cultivars. According to the accumulation amount of aroma components in different categories, the mango cultivars could be divided into terpenes, Esters and aldehydes. The aroma constituents of 24 cultivars were mainly monoterpenes and sesquiterpenes. 3-Carene, terpinolene and α-tocopheryl oleate were the most abundant terpenoids ; The most abundant aroma components of ’Lippens’, ’cinnamon’ and ’parrot’ were all esters. Butyl butyrate, isoamyl butyrate and ethyl isovalerate were the major components of these three species Of the aroma components; ’Feng Shun non-nuclear’ pulp content of the highest aroma of 6-bromo-indole-3-carbaldehyde, the relative content of 33.64%.