贵州兔眼蓝莓不同品种香气成分的测定与特征分析

Determination and characteristic analysis of aroma components of different varieties of rabbit-eye blueberries in Guizhou

关键词:  贵州，兔眼蓝莓，香气成分，顶空固相微萃取和气相色谱-气质联用法，特征分析

Key words:  Guizhou, rabbit-eye blueberry, aroma component, headspace solid-phase microextraction and gas chromatography-mass spectrometry, characteristic analysis

摘要:

为研究和明确贵州兔眼蓝莓不同品种的果实香气成分及含量，该研究采用顶空固相微萃取和气相色谱-气质联用（HS-SPME/GC-MS）方法，对贵州主栽兔眼蓝莓‘杰兔’‘灿烂’‘顶峰’‘梯芙蓝’和‘粉蓝’等品种的果实香气组分含量进行检测分析。结果表明：（1）5个品种共检测出7大类46种香气成分，其中醇类有8种、萜类有13种、苯环类有9个、醛类仅3种、酯类5种、烷烃类有4种、其他类有4种。（2）‘顶峰’的香气成分最多，有33种，‘粉蓝’最少，仅24种；各品种香气组分中，醛类占比最大，其次为苯环类，‘灿烂’醛类含量最高（59.32%），‘粉蓝’苯环类含量最高（42.58%）。（3）5个品种中，‘杰兔’的香气成分总含量最高，为172 872.20 ng?g-1，其次是‘灿烂’，为162 200.87 ng?g-1；‘顶峰’和‘粉蓝’的香气成分总含量较低，分别为91 284.45 ng?g-1和97 511.10 ng?g-1。5个兔眼蓝莓品种在香气成分和含量上表现出显著差异，这些差异为蓝莓品种的优选和深加工原料的选择提供了重要依据。

Abstract:

To investigate and clarify the aroma components and contents of different varieties of Guizhou rabbit-eye blueberries, this study used headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) methods to analyze the aroma component content of the main rabbit-eye blueberry grown in Guizhou, such as ‘Coastal’, ‘Britewell’, ‘Climax’, ‘Tifblue’ and ‘Powderblue’. The results were as follows: (1) A total of 46 aroma components in 7 categories were detected in the 5 varieties, including 8 types of alcohols, 13 types of terpens, 9 types of benzenes, 3 types of aldehydes, 5 types of esters, 4 types of alkanes, and 4 types of others. (2) ‘Climax’ has the most aroma components with 33, while ‘Powderblue’ has the least with only 24; among the aroma components of each variety, aldehydes account for the largest proportion, followed by benzenes, with ‘Britewell’ having the highest content of aldehydes (59.32%) and ‘Powderblue’ the highest content of benzenes (42.58%). (3) Among the five varieties, ‘Coastal’ has the highest total content of aroma components, at 172 872.20 ng?g-1, followed by ‘Britewell’ at 162 200.87 ng?g-1; ‘Coastal’ and ‘Powderblue’ have lower total aroma component contents, at 91 284.45 ng?g-1 and 97 511.10 ng?g-1, respectively. The significant differences in aroma components and contents among these five rabbit-eye blueberry varieties provide an important basis for the selection of blueberry varieties and the choice of raw materials.