三种温州蜜柑果实香气成分的研究

 【目的】研究‘国庆1号’、‘宫川’和‘大叶尾张’3种温州蜜柑果实的香气成分及其差异。【方法】利用顶空固相微萃取技术-气质联用技术（HS-SPME-GC-MS），对3种温州蜜柑果实的香气成分进行分析测定。【结果】从3种温州蜜柑果实中分别检测到65、36和55种挥发性成分，总含量分别为584.67 μg?g-1、505.29 μg?g-1和494.63 μg?g-1。在3种果实中有29种相同的成分。独有的香气成分中，‘国庆1号’有12种，‘宫川’有5种，‘大叶尾张’有2种。【结论】D-柠檬烯、γ-松油烯、β-月桂烯、α-蒎烯、芳樟醇和辛醛是3种果实中主要的特征香气成分。‘国庆1号’特征香气成分的含量高于‘宫川’和‘大叶尾张’的。

Study on Aroma Components in Fruit from Three Different Satsuma Mandarins Varieties

【OBJECTIVE】Fruit aroma of Guoqing No.1, Miyagawa Wase and Owari from three different Satsuma mandarins varieties were investigated.【METHOD】Fruit aroma of different varieties were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.【RESULTS】The results showed that there were 73, 71 and 66 aroma components in three varieties, and the total contents were 584.67μg?g-1，505.29μg?g-1，494.63μg?g-1, respectively. The main aroma components were D-Limonene, linalool, γ-terpinene, β-myrcene and octanal in three fruit. All 31 constituents were found common in three varieties. It was also found that Guoqing No.1, Miyagawa Wase and Owari had 12, 5 and 2 unique components, respectively. 【CONCLUSION】Differences in the composition of volatile molecules from various varieties were observed, and these data could be used for the characterization of each varieties.