红颜草莓不同发育时期营养品质及香气变化

了解草莓果实营养品质和香气的组成,对选育营养价值高且香气浓郁的草莓品种具有重要的指导意义。采用理化分析、固相微萃取结合气质联用技术(GC-MS),分析了红颜草莓不同发育时期部分营养物质及香气成分的含量变化。结果显示:花青素、可溶性糖及维生素C(V_C)等含量随果实发育而增加。草莓香气物质由醛类、酮类、醇类和酯类等组成;成熟果实中主要香气物质有2-己烯醛(26.46%)、3,7-二甲基1.6辛二烯-3-醇(15.96%)、2-橙花叔醇(13.94%)等。醛类含量随着果实发育而增加;醇类在果实未成熟时含量较少,但成熟时却急剧增加,高达31.31%。通过对主要香气成分香气值(相对含量/香味阈值)的分析,推测成熟红颜草莓果实的特征香味物质为己烯醛和呋喃酮。该研究结果可为草莓品质调控及香型草莓新品种的选育提供理论依据。

Changes of nutritional quality and aroma during fruit development of Fragaria ananassa Duch. cv Benihoppe

Understanding the nutritional quality and aroma composition of strawberry fruit has important guiding significance for the selection of strawberry varieties with high nutritional value and strong aroma. In this study, micro extraction-solid phase combined with GC-MS was used to analyze the changes of nutrient quality and aroma components in different developmental stages of strawberry. The results showed that the contents of anthocyanin, soluble sugar and vitamin C (V_C) increased with fruit development. The aroma components of strawberry were composed of aldehydes, ketones, alcohols and esters. The main components were 2-hexenal (26.46%), 3,7-dimethyl 1.6 octadien-3-ol (15.96%), and 2-nerolidol (13.94%), etc. Among them, aldehydes content increased with fruit development; alcohols content was less in immature fruit, but increased sharply in mature fruit, up to 31.31%. Based on the aroma value (relative content/flavor threshold) of the main aroma components, it was speculated that the characteristic aroma of mature strawberry fruit were hexenal and furanone. The results of this study would provide a theoretical basis for strawberry quality control and the selection of new strawberry varieties.