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陕西不同产区苹果香气物质差异分析
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引用本文:刘潇然,石金瑞,刘翠华,李 瑞,周 彬,张玉洁,任小林.陕西不同产区苹果香气物质差异分析[J].西北农业学报,2018,27(8):1173~1183
DOI:10.7606/j.issn.1004-1389.2018.08.012
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作者单位
刘潇然,石金瑞,刘翠华,李 瑞,周 彬,张玉洁,任小林 (西北农林科技大学 园艺学院陕西杨凌 712100) 
基金项目:农业部现代农业技术体系(Z225021611)。
中文摘要:为了解不同海拔对‘富士’苹果香气物质的影响,采用甲基叔丁基醚溶剂萃取和气相色谱质谱(GC-MS)技术对陕西省不同海拔7个地区‘富士’苹果的香气物质组分进行测定,并对香气物质种类和质量分数的差异进行分析。同时对其香气值进行计算,由此得出‘富士’苹果的主要特征香气成分为1-丁醇、2-甲基乙酸丁酯、乙酸丁酯、乙酸己酯、2-甲基丁酸己酯、己醛和反式-2-己烯醛等,根据特征香气物质对不同海拔产区进行主成分分析(PCA),结果表明可以有效将这7个地区分开。随着海拔的升高,挥发性物质总量呈现先升后降趋势,其中榆林产区挥发性物质总量最高(42 778.65 μg/kg),韩城产区最低(20 969.20 μg/kg)。
中文关键词:苹果  气相色谱-质谱法(GC-MS)  香气  海拔
 
Analysis on Aroma Compounds Difference of Apple from Different Area of Shaanxi
Abstract:To investigate the effect of different altitude on apple aroma constituents,‘Fuji’ apple fruits sampled from seven different elevation in Shaanxi province were processed with methyl tert-butyl ether (MTBE) solvent extraction and measured by gas chromatography-mass spectrometry (GC-MS). The difference between aroma concentration and categories of these seven regions were also analyzed. According to the calculation of aroma activity values (OAVs), the main characteristic aroma compounds in ‘Fuji’ apple were 1-butanol, butyl 2-methylacetate, butyl acetate, hexyl acetate, hexyl 2-methylbutanoate, hexanal and E-2-hexenal. The principal component analysis (PCA) based on the characteristic compounds of seven regions were also performed and showed that these seven regions could be separated by different PCs. Additionally, the total concentration of aroma compounds increased with the altitude then decreased, peaking at Yulin with total mass fraction of 42 778.65 μg/kg. The lowest total aroma mass fraction was observed in ‘Fuji’ apple from Hancheng(20 969.20 μg/kg).
keywords:Apple  Gas chromatography-mass spectrometry (GC-MS)  Aroma components  Altitude
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