不同荔枝品种果干挥发性物质种类及其含量比较

doi:10.3864/j.issn.0578-1752.2013.13.013

摘要/Abstract

摘要： 【目的】比较不同荔枝品种果干主要挥发性物质种类及其含量的差异。【方法】选择22个华南地区的主栽荔枝品种，整果经热风干制后，采用固相微萃取和气相色谱-质谱联用（SPME/GC/MS）技术对荔枝果干挥发性物质进行定性和定量检测，分别对果干中的挥发性物质进行主成分分析、对不同荔枝品种果干进行聚类分析。【结果】从22个荔枝品种果干中共检测出105种挥发性物质，其中12种物质为22个品种所共有；挥发性物质总含量变幅为1 244.19—12 965.10 μg/100 g DW，变异系数达60.41%，其中烃类、醇类、醛类、酮类、酯类占挥发性物质总量的比例分别为67.05%、17.65%、7.79%、1.30%、1.18%。主成分分析结果表明，荔枝果干主要挥发性物质为乙醇、乙酸、3-羟基-2-丁酮、2,3-丁二醇、糠醛、D-柠檬烯、苯甲醇、可巴烯、丁香烯和荜澄茄烯。22个品种的荔枝果干经过聚类分析可以聚为3类，各类荔枝果干的挥发性物质均有其显著特征。【结论】荔枝果干主要挥发性物质由烃类、醇类、醛类、酮类和酯类组成，其主要成分为乙醇、乙酸、3-羟基-2-丁酮、2,3-丁二醇、糠醛、D-柠檬烯、苯甲醇、可巴烯、丁香烯和荜澄茄烯；不同荔枝品种果干的挥发性物质种类和含量存在显著差异。

关键词: 荔枝 , 果干 , 挥发性物质 , 主成分分析 , 聚类分析

Abstract: 【Objective】The volatile components of different dried litchi varieties from Southern China were investigated and compared.【Method】Means of gas chromatography-mass spectrometry combined with headspace solid phase micro-extraction was used to determine the contents of volatile components from 22 different varieties of dried litchi. Principal component analysis was adopted to investigate their main volatile components and cluster analysis was used to cluster dried litchi varieties. 【Result】 A total of 105 volatile substances were detected, of which 12 were in all the samples. The total content of volatile components ranged from 1 244.19-12 965.10 μg/100 g dry weight, and the coefficient of variation was 60.41%. The average percentage contribution of hydrocarbons, alcohols, aldehydes, ketones and esters to the total were 67.05%, 17.65%, 7.79%, 1.30%, and 1.18%. The result of principal components analysis showed that ethyl alcohol, acetic acid, 3-hydroxy-2-butanone, 2,3-butanedol, furfural, D-limonene, benzyl alcohol, cubebene, and copaene were the main volatile components. Three clusters had different volatile components according to cluster analysis.【Conclusion】The main volatile components of dried litchi were hydrocarbons, alcohols, aldehydes, ketones and esters. Ethyl alcohol, acetic acid, 3-hydroxy-2-butanone, 2,3-butanedol, furfural, D-limonene, benzyl alcohol, cubebene, and copaene were the main volatile components. There were significant differences in volatile composition and concentration among these varieties.

Key words: litchi , dried fruit , volatile compounds , principal components analysis , cluster analysis

郭亚娟, 邓媛元, 张瑞芬, 张名位, 魏振承, 唐小俊, 张雁. 不同荔枝品种果干挥发性物质种类及其含量比较[J]. 中国农业科学, 2013, 46(13): 2751-2768.

GUO Ya-Juan, DENG Yuan-Yuan, ZHANG Rui-Fen, ZHANG Ming-Wei, WEI Zhen-Cheng, TANG Xiao-Jun, ZHANG Yan. Comparison of Volatile Components from Different Varieties of Dried Litchi (Litchi chinensis Sonn.)[J]. Scientia Agricultura Sinica, 2013, 46(13): 2751-2768.

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