自然五倍体野生草莓果实风味物质分析

以中国自然五倍体野生草莓黑1与黑6的成熟果实为试材，采用顶空固相微萃取（HS-SPME）、气相色谱—质谱（GC–MS）及高效液相色谱（HPLC）技术，分析果实香气、糖、酸成分。结果表明，自然五倍体野生草莓含11类92种挥发性成分，相对含量大于1%的成分有5类共22种，其中乙酸乙酯、丁酸乙酯、3–甲基丁酸乙酯、己酸乙酯、乙酸桃金娘烯醇酯、2–戊酮、甲基壬基甲酮、乙醇、2–庚醇、1–己醇、（E）–2–己烯–1–醇、己醛、（E）–2–己烯醛、4–甲氧基–2 ,5–二甲基–3（2H）–呋喃酮是主要的香气物质，与东方草莓黑10（4x）、东北草莓吉12（2x）相比，3–甲基丁酸乙酯为自然五倍体试材所特有，而4–甲氧基–2 ,5–二甲基–3（2H）–呋喃酮、2–戊酮、2–庚醇、1–己醇、（E）–2–己烯–1–醇的相对含量较高；自然五倍体野生草莓的主要糖成分为果糖，其次为葡萄糖，蔗糖最少，山梨醇在两份野生资源中差异较大；苹果酸为自然五倍体野生草莓的主要酸成分，其含量占总酸含量的86%以上。

Analysis of Fruit Flavor Components in Wild Pentaploid Strawberry Native to China

Components related to aroma, sugar, acid were assayed in mature fruits of two wild pentaploid strawberry accessions native to China, Hei 1 and Hei 6, by HS-SPME, GC - MS and HPLC. The results showed that the accessions contained 92 aromatic components divided into 11 categories, which included 22 components (5 categories) with relative contents higher than 1%. The predominant aromatic components were acetic acid ethyl ester, butanoic acid ethyl ester, butanoic acid 3-methyl ethyl ester, hexanoic acid ethyl ester, myrtenyl acetate,2-pentanone, 2-undecanone, ethanol, 2-heptanol, 1 -hexanol, (E)-2-hexen-1-ol, hexanal,(E)-2-hexenal, 2,5-dimethyl-4-methoxy-3(2H)-furanone. Butanoic acid 3-methyl ethyl ester was the unique component in the two wild pentaploid accessions in comparison with Hei 10 (Fragaria orientalis, 4x) and Ji 12 (F. mandschurica, 2x) ,and 2,5-dimethyl-4-methoxy-3 (2H) -furanone, 2-pentanone, 2-heptanol, 1 -hexanol, and (E) -2-hexen-1-ol were more abundant in the pentaploids. Fructose was the major sugar, followed by glucose, while the least was sucrose. Remarkable difference in sorbitol content was observed between the two accessions. Malic acid predominated in the two wild pentaploid accessions, more than 86% of the total acids.