摘要:
以选育的毛桃新品种‘鲁蜜1号’为试材，采用顶空固相微萃取(HS–SPME)结合气相色谱—质谱(GC–MS)联用技术，测定了不同环境条件下(露天与设施栽培)桃果实香气成分。结果表明，不同栽培条件下的桃果实中香气物质种类及含量差异较大。露天条件下检测到8类26种化合物，设施条件下香气种类及含量略少，检测到5类25种化合物，没有检测到醛类、酮类、酸类化合物。其中酯类均为香气主要成分，分别占总香气含量的91.23%、84.89%。乙酸己酯含量最高，分别占72.4%和58.98%。在本实验中，共检测出7种特征香气，露天栽培条件下为7种，总含量为90.61%。设施栽培条件下仅有4种，总含量低于露天栽培，为88.26%。设施栽培条件下，果实中“果香型”酯类化合物含量减少，“青香型”醇类化合物种类及含量减少，并且缺少醛类、酸类和酮类化合物，“花香型”萜烯类化合物增加，是造成风味不足的主要原因。
Abstract:
The purpose of this study is to investigate the components of aroma by selecting a new variety of ‘Lumi 1’ peach fruit under distinct conditions (outdoors and greenhouse) through using Head Space Solid-Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) coupled techniques. The results show that there are significant differences in the components of aroma in peach fruit under different cultivating conditions. None of aldehydes, ketones, and acids are found in both outdoor and greenhouse conditions; however, 8 categories of aroma of 26 kinds of compounds are found outdoors, which are higher than 5 categories of aroma of 25 kinds of compounds in greenhouse. The major components of aroma are esters, accounting for 91.23% and 84.89% respectively, of which the highest contents of hexylacetate are 72.4% and 58.98% respec-tively. A total of 7 kinds of characteristic aroma are found in the current study, and the content of 7 aromas outdoors is 90.61%, which is lower than 88.26% of 4 aromas in greenhouse. The main reasons for being lack of flavour in greenhouse result from the decrease of ester compounds of “fruity type”, the decrease of the categories and contents of alcohol compounds of “green type”, the lack of aldehydes, acids and flavonoids, and the increase of terpenoid compounds of “floral type”.