海南省芒果主产区主栽品种果实挥发性成分的对比
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摘要
采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)测定芒果香气成分,分析HS-SPME的平衡时间、萃取温度、萃取时间及解吸时间对香气成分分析结果(包括总峰数目、总峰面积)的影响,得到最佳萃取条件,并通过谱库比对鉴定芒果香气成分的组成及相对含量。旨在明确HS-SPME-GC-MS测定芒果果实香气成分的最佳萃取条件及海南省芒果主产区主栽品种贵妃、台农果实的香气成分组成及差异,为芒果香气品质判断及种质资源评价提供依据。结果表明:(1)HS-SPME最佳萃取条件为平衡时间10 min,萃取温度45℃,萃取时间60 min,解吸时间5 min。(2)海南省芒果主产区主栽品种贵妃、台农共鉴定出102种匹配度大于70%的挥发性香气化合物,2个品种的香气成分主要由萜烯类构成,贵妃萜烯类占香气成分总含量的74.70%,台农萜烯类占香气成分总含量的86.79%,另外还有少量的醇、醛、酮、酯、羧酸类。(3)贵妃、台农共有的挥发性香气化合物有α-异松油烯、3-蒈烯、柠檬烯、3-己烯-1-醇、2-己烯醛、γ-己内酯、异佛尔酮、棕榈酸等15种。因此,α-异松油烯、3-蒈烯为海南省芒果主产区主栽品种贵妃、台农的主要特征香气成分,且台农的主要特征香气成分相对含量明显高于贵妃。
The composition of mango aromatic components were determined by HS-SPME-GC-MS, and the optimal conditions were obtained by analyzing the equilibrium time, extraction temperature, extraction time and desorption time of HS-SPME, and the composition and relative content of mango aromatic components were identified by spectral library comparison. The aim of this study was to explore the optimal extraction conditions of aromatic components from mango fruit by headspace solid-phase microextraction coupled with gas-chromatography mass spectrometry(HS-SPME-GC-MS) and the composition and difference of aromatic components of the major cultivars, Guifei and Tainong in Hainan, and to provide a basis for the evaluation of aromatic quality and germplasms of mango fruit. The optimal analysis conditions for HS-SPME were equilibrium for 10 min, extraction at 45 ℃ for 60 min and desorption for 5 min. A total of 102 volatile aromatic compounds with a matching degree above 70% were identified. The aromatic components of the two varieties were mainly composed of terpenes, which accounted for 74.70% in Guifei and 86.79% in Tainong. In addition, there were a small amount of alcohols, aldehydes, ketones, esters and carboxylic acids. Fifteen volatile aromatic compounds were detected both in Guifei and Tainong, including α-terpinolene, 3-carene, limonene, 3-hexen-1-ol, 2-hexenal, 5-ethyldihydrofuran-2(3H)-one, isophorone and n-hexadecanoic acid. Therefore, α-terpinolene and 3-carene are the main aromatic components of the fruit of Guifei and Tainong from Hainan, and the amounts of the main components of Tainong are significantly higher than that of Guifei.
The composition of mango aromatic components were determined by HS-SPME-GC-MS, and the optimal conditions were obtained by analyzing the equilibrium time, extraction temperature, extraction time and desorption time of HS-SPME, and the composition and relative content of mango aromatic components were identified by spectral library comparison. The aim of this study was to explore the optimal extraction conditions of aromatic components from mango fruit by headspace solid-phase microextraction coupled with gas-chromatography mass spectrometry(HS-SPME-GC-MS) and the composition and difference of aromatic components of the major cultivars, Guifei and Tainong in Hainan, and to provide a basis for the evaluation of aromatic quality and germplasms of mango fruit. The optimal analysis conditions for HS-SPME were equilibrium for 10 min, extraction at 45 ℃ for 60 min and desorption for 5 min. A total of 102 volatile aromatic compounds with a matching degree above 70% were identified. The aromatic components of the two varieties were mainly composed of terpenes, which accounted for 74.70% in Guifei and 86.79% in Tainong. In addition, there were a small amount of alcohols, aldehydes, ketones, esters and carboxylic acids. Fifteen volatile aromatic compounds were detected both in Guifei and Tainong, including α-terpinolene, 3-carene, limonene, 3-hexen-1-ol, 2-hexenal, 5-ethyldihydrofuran-2(3H)-one, isophorone and n-hexadecanoic acid. Therefore, α-terpinolene and 3-carene are the main aromatic components of the fruit of Guifei and Tainong from Hainan, and the amounts of the main components of Tainong are significantly higher than that of Guifei.
引文
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[14]Mehta P K,Galv?o M D S,Soares A C,et al.Volatile constituents of Jambolan(Syzygium cumini L.)fruits at three maturation stages and optimization of HS-SPME GC-MSmethod using a central composite design[J].Food Analytical Methods,2017,11(19):1-17.
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[18]乜兰春,孙建设,黄瑞虹.果实香气形成及其影响因素[J].植物学报,2004,21(5):631-637.
[19]尚朝杰,王维民,张晓迪.基于HS-SPME-GC-MS的芒果带皮和去皮果汁香气成分分析[C]//广东省食品学会."食品工业新技术与新进展"学术研讨会暨2014年广东省食品学会年会论文集.广州:广东省食品学会,2014:7.
[20]Lalel H J D,Singh Z,Tan S C.Aroma volatiles production during fruit ripening of‘Kensington Pride’mango[J].Postharvest Biology and Technology,2003,27(3):323-336.
[21]余炼,滕建文,左俊,等.广西百色地区不同品种芒果香气成分分析[J].现代食品科技,2008,24(3):276-280.
[22]Pino J A.Odour-active compounds in mango(Mangifera indica L.cv.Corazon)[J].International Journal of Food Science&Technology,2012,47(9):1944-1950.
[23]王云舒,颜廷才,史学群,等.不同物流方式对芒果货架期间生理品质及挥发性物质的影响[J].食品与发酵工业,2016,42(4):160-168.
[24]王花俊,李光照,黄鸿勋,等.芒果中香气成分的GC-MS分析[J].食品研究与开发,2007,28(10):142-145.
[25]秦朗.吕宋芒果中香味成分分析[J].香料香精化妆品,2009(5):17-19.
[26]Bonneau A,Boulanger R,Lebrun M,et al.Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits[J].Food Chemistry,2018,239:806.
[2]胡祎,张德生,刘康德.中国芒果产业发展变迁及影响因素研究[J].中国农业资源与区划,2015,36(6):53-59.
[3]魏长宾.芒果成熟过程中糖分积累及其芳香物质组成研究[D].华南热带农业大学,2006.
[4]刘传和,刘岩.4种芒果香气品质分析[J].广东农业科学,2016,43(10):123-127.
[5]马玉华,马小卫,武红霞,等.不同类型芒果果肉类胡萝卜素、香气和糖酸品质分析[J].热带作物学报,2015,36(12):2283-2290.
[6]San A T,Joyce D C,Hofman P J,et al.Stable isotope dilution assay(SIDA)and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars[J].Food Chemistry,2016,221:613-619.
[7]Musharraf S G,Uddin J,Siddiqui A J,et al.Quantification of aroma constituents of mango sap from different Pakistan mango cultivars using gas chromatography triple quadrupole mass spectrometry[J].Food Chemistry,2016,196:1355-1360.
[8]Li A,Ha Y,Wang F,et al.Detection of hydrocarbons in irradiated chilled beef by HS-SPME-GC-MS and optimization of the method[J].Journal of the American Oil Chemists’Society,2010,87(7):731-736.
[9]韩素芳,丁明,刘亚群,等.顶空固相微萃取-气相色谱-质谱测定百香果香气条件的优化[J].中国食品学报,2010,10(4):278-284.
[10]Mesquita P R R,Nunes E C,Santos F N D,et al.Discrimination of Eugenia uniflora L.biotypes based on volatile compounds in leaves using HS-SPME/GC-MS and chemometric analysis[J].Microchemical Journal,2017,130:79-87.
[11]白俊英,黄仁华,陆云梅,等.顶空固相微萃取-气相色谱-质谱联用分析费约果叶片挥发性香气成分条件优化[J].色谱,2016,34(8):778-782.
[12]Bezerra T K A,Araújo A R R,Arcanjo N M D O,et al.Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology[J].Food Science and Technology,2016,36(1):103-110.
[13]李凯,焦娇,李树萍,等.HS-SPME-GC-O-MS联用法分析红枣发酵饮料易挥发性成分条件的优化[J].食品工业科技,2017,38(4):54-62.
[14]Mehta P K,Galv?o M D S,Soares A C,et al.Volatile constituents of Jambolan(Syzygium cumini L.)fruits at three maturation stages and optimization of HS-SPME GC-MSmethod using a central composite design[J].Food Analytical Methods,2017,11(19):1-17.
[15]李美萍,苗潇潇,张生万.HS-SPME-GC-MS分析石榴酒中易挥发性成分[J].食品科学,2014,35(8):263-268.
[16]魏长庆,周琦,刘文玉.HS-SPME-GC-MS分析新疆胡麻油挥发性成分的技术优化[J].食品科学,2017,38(14):151-157.
[17]张伟,卢引,顾雪竹,等.HS-SPME-GC-MS分析两种南瓜肉挥发性成分[J].中国实验方剂学杂志,2013,19(7):117-119.
[18]乜兰春,孙建设,黄瑞虹.果实香气形成及其影响因素[J].植物学报,2004,21(5):631-637.
[19]尚朝杰,王维民,张晓迪.基于HS-SPME-GC-MS的芒果带皮和去皮果汁香气成分分析[C]//广东省食品学会."食品工业新技术与新进展"学术研讨会暨2014年广东省食品学会年会论文集.广州:广东省食品学会,2014:7.
[20]Lalel H J D,Singh Z,Tan S C.Aroma volatiles production during fruit ripening of‘Kensington Pride’mango[J].Postharvest Biology and Technology,2003,27(3):323-336.
[21]余炼,滕建文,左俊,等.广西百色地区不同品种芒果香气成分分析[J].现代食品科技,2008,24(3):276-280.
[22]Pino J A.Odour-active compounds in mango(Mangifera indica L.cv.Corazon)[J].International Journal of Food Science&Technology,2012,47(9):1944-1950.
[23]王云舒,颜廷才,史学群,等.不同物流方式对芒果货架期间生理品质及挥发性物质的影响[J].食品与发酵工业,2016,42(4):160-168.
[24]王花俊,李光照,黄鸿勋,等.芒果中香气成分的GC-MS分析[J].食品研究与开发,2007,28(10):142-145.
[25]秦朗.吕宋芒果中香味成分分析[J].香料香精化妆品,2009(5):17-19.
[26]Bonneau A,Boulanger R,Lebrun M,et al.Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits[J].Food Chemistry,2018,239:806.