高丛越橘果实香气成分的GC/MS分析

园艺学报 ›› 2009, Vol. 36 ›› Issue (2): 187-194.

高丛越橘果实香气成分的GC/MS分析

张春雨¹;李亚东^2*;陈学森³;张志东²;刘海广²;吴林²

(¹吉林大学植物科学学院，长春 130062；²吉林农业大学园艺学院，长春 130118；³山东农业大学作物生物学国家重点实验室，泰安 271018)

收稿日期:2008-11-11 修回日期:2009-01-19 出版日期:2009-02-25 发布日期:2009-02-25
通讯作者: 李亚东

GC/MS Analysis of Volatile Components in High-bush Blueberry Cultivars

ZHANG Chun-yu¹, LI Ya-dong^2*,CHEN Xue-sen³,ZHANG Zhi-dong²,LIU Hai-guang²,and WU Lin²

(¹College of Plant Science, Jilin University, Changchun 130062; ²College of Horticulture, Jilin Agricultural University, Changchun, Jilin 130118 China; ³ State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai'an 271018)

Received:2008-11-11 Revised:2009-01-19 Online:2009-02-25 Published:2009-02-25
Contact: LI Ya-dong

摘要/Abstract

摘要： 采用静态顶空和气相色谱-质谱联用技术，以早、中、晚熟高丛越橘品种为材料，研究了高丛越橘果实香气成分。结果表明：高丛越橘挥发性物质以醇类、酯类、萜类物质为主。共检测出67种挥发性成分，品种间具有较大差异，其中都克检测出16种，蓝乐17种，蓝丰27种，泽西13种，埃利奥特26种，达柔25种。都克特征香气成分为丁酸乙酯、大马酮、2-甲基丁酸乙酯、D-柠檬烯和2-丁酮。蓝乐特征香气成分为2-甲基丁酸乙酯、丁酸乙酯和乙酸丁酯。蓝丰特征香气成分为2-甲基丁酸乙酯、乙酸-(E)-3-己烯酯、β-芳樟醇、丁酸乙酯、乙酸己酯、(E)-2-己烯醛和(Z)-3-己烯-1-醇。泽西特征香气成分为紫罗兰酮、2-甲基丁酸乙酯和丁酸乙酯。埃利奥特特征香气成分为乙酸己酯、β-芳樟醇、D-柠檬烯和己醛。达柔特征香气成分为丁酸乙酯、乙酸己酯、D-柠檬烯和β-芳樟醇。这些特征香气物质相互作用构成了高丛越橘品种特有的风味。

关键词: 高丛越橘, 香气成份, 气相色谱/质谱

Abstract: The aroma components of high-bush blueberry were analyzed using early, middle, later cultivars by static headspace and gas chromatography-mass spectrometry (GC-MS). Results showed that the main volatile compounds were alcohols, esters, and terpenes for high-bush blueberry. The sixty-seven kinds of volatile components were detected and there were distinct differences between the cultivars, in which 16 kinds, 17 kinds, 27 kinds, 13 kinds, 26 kinds, 25 kinds were detected in Duke, Bluejay, Bluecrop, Jersey, Elliot, Darrow, respectively. The character impact components (CICs) of Duke were ethyl butanoate, damascenone, ethyl 2-methylbutyrate, D-limonene, and 2-butanone. The CICs of Bluejar were ethyl 2-methylbutyrate, ethyl butanoate, and butyl acetate. The CICs of Bluecrop were ethyl 2-methylbutyrate, (E)-3-Hexenyl acetate, β-linalool, ethyl butanoate, hexyl acetate, (E)-2-hexenal, and (Z)-3-hexen-1-ol. The CICs of Jersey were ionone, ethyl 2-methylbutyrate, ethyl butanoate. The CICs of Elliot were hexyl acetate, β-linalool, D-limonene, hexanal. The CICs of Darrow were ethyl butanoate, hexyl acetate, D-limonene, andβ-linalool. The unique flavor of high-bush blueberry cultivars was formed because of interaction between these CICs.

Key words: highbush blueberry, aromatic components, GC/MS

中图分类号:

S 663

张春雨;李亚东;陈学森;张志东;刘海广;吴林. 高丛越橘果实香气成分的GC/MS分析[J]. 园艺学报, 2009, 36(2): 187-194.

ZHANG Chun-yu;LI Ya-dong;CHEN Xue-sen;ZHANG Zhi-dong;LIU Hai-guang;and WU Lin. GC/MS Analysis of Volatile Components in High-bush Blueberry Cultivars[J]. ACTA HORTICULTURAE SINICA, 2009, 36(2): 187-194.

[1]	曹　慧;李祖光;沈德隆. 桂花品种香气成分的GC/MS指纹图谱研究[J]. 园艺学报, 2009, 36(3): 391-398.
[2]	陈计峦;周珊;闫师杰;马永昆;胡小松. 丰水梨、砀山梨、南果梨的香气成分分析[J]. 园艺学报, 2005, 32(02): 301-303.