蒙自市西北勒乡不同品种苹果的香气成分分析

Analysis of aromatic components in different apple varieties in Xibeile Township of Mengzi City

摘要

香气品质是决定苹果商品价值的核心指标,明确红河哈尼族彝族自治州蒙自市西北勒乡苹果果实香气品质指标的差异,对改善果实风味具有重要意义.选取蒙自市西北勒乡烟富、富士王、嘎啦和华硕4种苹果鲜果为研究对象,采用气相色谱-质谱联用(GC-MS)结合顶空进样技术测定其挥发性成分,运用相似度和主成分分析法对其香气成分差异性进行评价.结果表明:检测出香气成分36种,包括醛类12种、酯类9种、醇类6种、酮类4种、酚类2种、烯类1种、有机酸1种和烷烃类1种;独有香气成分方面,烟富有3种,富士王有5种,嘎啦有4种,华硕有16种.此研究成果有助于区分蒙自市西北勒乡苹果各品种间的差异,有利于产地溯源、品牌保护和产品加工开发,为制作果酒、果汁、果干等深加工产品提供风味调控依据.

Abstract

Aroma quality is a core indicator determining the commercial value of apples. It is of great significance for improving the fruit flavor to clarify the difference of apple fruit aroma quality indexes in Xibeile Township of Mengzi City, Honghe Hani and Yi Autonomous Prefecture. In this study, four fresh apple cultivars, namely Yanfu, Fujiwang, Gala, and Huashuo, were selected as research objects from Xibeile Township of Mengzi City. The volatile components were measured by gas chromatography-mass spectrometry (GC-MS) combined with headspace sampling technology, and the differences in aromatic components were evaluated by similarity and principal component analysis. The results show that 36 aroma components were detected, including 12 aldehydes, 9 esters, 6 alcohols, 4 ketones, 2 phenols, 1 alkene, 1 organic acid, and 1 alkane; the unique aromatic components were identified 3 in the Yanfu variety, 5 in the Fujiwang variety, 4 in the Gala variety, and 16 in the Huashuo variety. This research achievement contributes to distinguishing the differences among various apple varieties in Xibeile Township of Mengzi City, which is conducive to origin traceability, brand protection and product processing and development, and provides a basis for flavor regulation for the production of deep-processed products such as fruit wine, fruit juice and dried fruits.

关键词

蒙自市 / 西北勒乡 / 苹果 / 香气成分 / 指纹图谱

Key words

Mengzi City / Xibeile Township / apple / aromatic components / fingerprint chromatogram

参考文献

[1] 王栋, 赵一凡, 邓志宁, 等. 烫漂预处理对苹果干燥过程中微观结构及质构品质的影响[J]. 食品科学, 2024, 45(22): 207-218.

[2] 张臻, 郭明月, 代银静. 苹果干工艺优化研究[J]. 现代食品, 2020(19): 111-114.

[3] 年度中国苹果产业发展报告(总篇)精简版[J]. 中国果菜, 2023, 43(1): 1-8.

[4] 康三江, 慕钰文, 曾朝珍. 苹果蒸馏酒(白兰地)发酵酿造中挥发性香气成分研究进展[J]. 寒旱农业科学, 2023, 2(11): 990-995.

[5] 代晋, 崔鹏举, 劳浩晶, 等. 荔枝苹果复合果酒的工艺优化及风味成分分析[J]. 食品安全导刊, 2024(26): 128-132.

[6] 李学震, 马艳蕊, 孟园, 等. 乳酸菌发酵姜—苹果复合汁工艺优化及发酵前后风味差异研究[J]. 食品科技, 2024, 49(5): 64-72.

[7] 靳兰. 苹果果实不同部位香气成分的动态分析[D]. 兰州: 甘肃农业大学, 2010: 26.

[8] 王森, 何平, 王海波, 等. 鲁丽苹果在不同产地果实风味及品质差异分析[J]. 果树学报, 2023, 40(6): 1135-1145.

[9] 段亮亮. 不同品种苹果香气特征及品质分析[D]. 西安: 陕西师范大学, 2011: 42.

基金资助

辽宁省教育厅基本科研课题-青年项目(JYTQN2023098)

辽宁省教育厅基本科研课题-揭榜挂帅项目(JYTMS20230360)

辽宁省科技计划联合计划(自然科学基金-面上项目)(2024-MSLH-471)