海南省芒果主产区主栽品种果实挥发性成分的对比

采用顶空固相微萃取-气相色谱-质谱联用法（HS-SPME-GC-MS）测定芒果香气成分,分析HS-SPME的平衡时间、萃取温度、萃取时间及解吸时间对香气成分分析结果（包括总峰数目、总峰面积）的影响,得到最佳萃取条件,并通过谱库比对鉴定芒果香气成分的组成及相对含量。旨在明确HS-SPME-GC-MS测定芒果果实香气成分的最佳萃取条件及海南省芒果主产区主栽品种贵妃、台农果实的香气成分组成及差异,为芒果香气品质判断及种质资源评价提供依据。结果表明：（1）HS-SPME最佳萃取条件为平衡时间10 min,萃取温度45 ℃,萃取时间60 min,解吸时间5 min。（2）海南省芒果主产区主栽品种贵妃、台农共鉴定出102种匹配度大于70%的挥发性香气化合物,2个品种的香气成分主要由萜烯类构成,贵妃萜烯类占香气成分总含量的74.70%,台农萜烯类占香气成分总含量的86.79%,另外还有少量的醇、醛、酮、酯、羧酸类。（3）贵妃、台农共有的挥发性香气化合物有α-异松油烯、3-蒈烯、柠檬烯、3-己烯-1-醇、2-己烯醛、γ-己内酯、异佛尔酮、棕榈酸等15种。因此,α-异松油烯、3-蒈烯为海南省芒果主产区主栽品种贵妃、台农的主要特征香气成分,且台农的主要特征香气成分相对含量明显高于贵妃。

Comparative Study on Volatile Components of Mango Fruit (Mangifera indica L.) from Main Producing Regions of Hainan Province

The composition of mango aromatic components were determined by HS-SPME-GC-MS, and the optimal conditions were obtained by analyzing the equilibrium time, extraction temperature, extraction time and desorption time of HS-SPME, and the composition and relative content of mango aromatic components were identified by spectral library comparison. The aim of this study was to explore the optimal extraction conditions of aromatic components from mango fruit by headspace solid-phase microextraction coupled with gas-chromatography mass spectrometry (HS-SPME-GC-MS) and the composition and difference of aromatic components of the major cultivars, Guifei and Tainong in Hainan, and to provide a basis for the evaluation of aromatic quality and germplasms of mango fruit. The optimal analysis conditions for HS-SPME were equilibrium for 10 min, extraction at 45 ℃ for 60 min and desorption for 5 min. A total of 102 volatile aromatic compounds with a matching degree above 70% were identified. The aromatic components of the two varieties were mainly composed of terpenes, which accounted for 74.70% in Guifei and 86.79% in Tainong. In addition, there were a small amount of alcohols, aldehydes, ketones, esters and carboxylic acids. Fifteen volatile aromatic compounds were detected both in Guifei and Tainong, including α-terpinolene, 3-carene, limonene, 3-hexen-1-ol, 2-hexenal, 5-ethyldihydrofuran-2(3H)-one, isophorone and n-hexadecanoic acid. Therefore, α-terpinolene and 3-carene are the main aromatic components of the fruit of Guifei and Tainong from Hainan, and the amounts of the main components of Tainong are significantly higher than that of Guifei.