| 新疆杏果实发育过程中香气物质的变化及其特征成分的确定 |
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| 引用本文： | 卢娟芳,郑惠文,郑巧,张秋云,李文慧,席万鹏.新疆杏果实发育过程中香气物质的变化及其特征成分的确定[J].园艺学报,2016,43(10):1878-1890. |
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| 作者姓名： | 卢娟芳 郑惠文 郑巧 张秋云 李文慧 席万鹏 |
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| 作者单位： | （1西南大学园艺园林学院，重庆 400716；2新疆农科院轮台国家果树资源圃，新疆轮台 841600；3南方山地园艺学教育部重点实验室，重庆 400715） |
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| 基金项目： | 国家自然科学基金项目(31471855) |
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| 摘 要： | 以5个新疆主栽杏品种不同发育阶段的果皮和果肉为试验材料，使用GC–MS法检测分析其香气物质，共检测到154种香气物质，其中58种含量较为丰富。成熟期对果实香气物质的组成与含量有显著影响。随果实发育，芳樟醇、α–萜品醇、香叶醇、β–月桂烯、罗勒烯、2–己烯醇、苯乙醛和己醛的含量均迅速下降，而β–紫罗兰酮、香叶基丙酮、γ–癸内酯、δ–癸内酯和γ–十二内酯的含量迅速增加。果实发育前期以积累醇类、醛类、萜类和萜烯类为主，果实成熟过程中以积累酮类和内酯为主。果皮中萜类、萜烯类、醇、醛和内酯的含量均显著高于果肉中，而酮类物质的含量却显著低于果肉中。基于风味阈值法，共鉴别出新疆杏果实特征香气成分22种，其中芳樟醇、γ–癸内酯、δ–十二内酯、β–大马酮、顺，反–2,6–壬烯醛、苯乙醛、己醛、α–萜品醇、乙酸己酯、香叶醇和β–月桂烯等的贡献最大。
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| 关 键 词： | 杏 果实发育 成熟 香气物质 风味 |
Changes in Aroma Volatiles of Xinjiang Apricot Fruit During Development and Ripening and Characterization of Key Aroma Components |
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| LU Juan-fang,ZHENG Hui-wen,ZHENG Qiao,ZHANG Qiu-yun,LI Wen-hui,XI Wan-peng,.Changes in Aroma Volatiles of Xinjiang Apricot Fruit During Development and Ripening and Characterization of Key Aroma Components[J].Acta Horticulturae Sinica,2016,43(10):1878-1890. |
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| Authors: | LU Juan-fang ZHENG Hui-wen ZHENG Qiao ZHANG Qiu-yun LI Wen-hui XI Wan-peng |
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| Institution: | （1College of Horticulture and Landscape Architecture，Southwest University，Chongqing 400716，China；2Agriculture National Fruit Tree Germplasm Repository，Xinjiang Academy of Agricultural Sciences，Luntai，Xinjiang 841600；3Key Laboratory of Horticulture Science for Southern Mountainous Regions，Ministry of Education，Chongqing 400715，China） |
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| Abstract: | Aroma volatiles in fruit of five Xinjiang apricot cultivars were determined by Gas Chromatograph–Mass Spectrometer（GC–MS）method. Totally，154 aroma volatiles were identified from these fruit tested，among them，58 aroma volatiles were the rich compounds. The composition and contents of Xinjiang apricot fruit were significantly regulated by ripening. The content levels of linalool，α-terpineol，geraniol，β-myrcene，ocimene，2-hexenol，phenylacetaldehyde and hexanal decreased remarkably throughout the whole development and ripening period，while the content levels of β-ionone，geranyl acetone，γ-decalactone，δ-decalactone and γ-dodecalactone increased rapidly with fruit ripening. During the early development period，apricot fruit mainly accumulated alcohols，aldehydes，terpenoids and terpenes，but ketones and lactones predominated in fruit at the ripening stage. Significantly higher levels of terpenoids，terpenes，alcohols，aldehydes and lactones were found in apricot peels than those in pulps，however，significantly lower levels of ketones were found in peels than those in pulps. Based on orthonasal odor thresholds（OOT）method，a total of 22 aroma volatiles were identified as the characteristic aroma components of Xinjiang apricot fruit，linalool，γ-decalactone，γ-dodecalactone，β-damascenone，(E,Z)-2,6-nonadienal，phenylacetaldehyde，hexanal，α-terpineol，hexyl acetate，geraniol and β-myrcene were the most important contributors to aroma quality of Xinjiang apricot fruit. |
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| Keywords: | apricot fruit development ripening aroma volatiles flavor |
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