赵玉华;赵浩均;熊苗;常学东;

• 1:河北科技师范学院

摘要(Abstract)：

【目的】以9个燕山板栗品种为材料,分析燕山板栗在成熟时的果实香气构成特点及品种间差异,探索影响板栗香气的主要挥发性物质,为育种和贮藏研究提供理论依据。【方法】使用顶空固相微萃取结合气质联用技术(HSSPME/GC-MS)对板栗果实的香气成分进行了测定,并结合主成分分析法(PCA)对检测结果进行分析。【结果】9个品种共检测到36种化合物,其中酚类物质7种,醇类、烷烃类和酯类物质各5种,酸类4种,酚类3种,醚类和酮类物质各1种,其他物质5种,9个品种都是以醛类物质为主。确定了每个品种主要香气物质,9个燕山板栗品种的特征香气成分构成存在一定的差异。【结论】燕山板栗成熟时的特征香气物质以醛类为主,然后是醇类和酯类。癸醛是9个品种都含有的香气物质,而且相对含量均较高。9个燕山板栗品种成熟时的主要特征香气物质是癸醛、壬醛、棕榈酸甲酯和肉豆蔻酸异丙酯。

关键词(KeyWords)： 燕山板栗;成熟;主要香气物质;HS-SPME/GC-MS;PCA

Abstract:

Keywords:

基金项目(Foundation): 河北省协同创新中心——板栗产业(2018);; 燕山板栗近自然生产技术创新与示范(18236328D);; 河北省燕山农业特色产业技术研究院建设补助经费项目(159676221D)

作者(Author): 赵玉华;赵浩均;熊苗;常学东;

Email:

DOI:

参考文献(References)：

• [1]高海生,常学东,蔡金星,朱京涛,刘秀凤.我国板栗加工产业的现状与发展趋势[J].中国食品学报,2006,6(1):429-436.GAO Haisheng,CHANG Xuedong,CAI Jinxing,ZHU Jingtao,LIU Xiufeng. Production situation and development trend of Chestnut processing[J]. Journal of Chinese Institute of Food Science and Technology,2006,6(1):429-436.
• [2]梁建兰,刘秀凤,赵玉华,侍朋宝,杨晓宽,常学东.板栗粉碎前后香气成分的变化[J].中国食品学报,2013,14(10):246-254.LIANG Jianlan,LIU Xiufeng,ZHAO Yuhua,SHI Pengbao,YANG Xiaokuan,CHANG Xuedong. Changes in aroma components of Chinese chestnut before and after crushing[J]. Chinese Journal of Food,2013,14(10):246-254.
• [3]孙红玉,李晓颍,石颖,梁建兰,常学东.烘烤板栗的风味成分分析[J].食品科技,2018,43(7):322-326.SUN Hongyu,LI Xiaoying,SHI Ying,LIANG Jianlan,CHANG Xuedong. Analysis on flavor components of baked chestnut[J].Food Science and Technology,2018,43(7):322-326.
• [4]马小卫,杨颖娣,武红霞,周毅刚,王松标.杧果种质资源果实香气多样性分析[J].园艺学报,2016,43(7):1267-1274.MA Xiaowei,YANG Yingdi,WU Hongxia,ZHOU Yigang,WANG Songbiao. Diversity analysis of volatile im mature fruit of manggo germplasm[J]. Acta Horticulturae Sinica,2016,43(7):1267-1274.
• [5]王娟,孙瑞,王桂霞,常琳琳,孙健,钟传飞,董静,张运涛. 8个草莓品种(系)果实特征香气成分比较分析[J].果树学报,2018,35(8):967-976.WANG Juan,SUN Rui,WANG Guixia,CHANG Linlin,SUN Jian,ZHONG Chuanfei,DONG Jing,ZHANG Yuntao. A comparative analysis on fruit characteristic aroma compounds in eight strawberry varieties(strains)[J]. Journal of Fruit Science,2018,35(8):967-976.
• [6]王俊宁,任雪岩,余树明,何启朋,丰锋,刘光财,叶春海. 9个菠萝蜜品系香气成分及特征香气分析[J].果树学报,2018,35(5):574-584.WANG Junning,REN Xuyan,YU Shuming,HE Qipeng,FENG Feng,LIU Guangcai,YE Chunhai. Analysis of aroma compounds in nine jackfruit varieties[J]. Journal of Fruit Science,2018,35(5):574-584.
• [7] LU X G,MENG G L,JIN W G,GAO H. Effects of 1-MCP in combination with Ca application on aroma volatiles production and softening of‘Fuji’apple fruit[J]. Scientia horticulturae,2018,229:91-98.
• [8] YAO M M,ZHOU X,ZHOU Q,SHI F,WEI B D,CHENG S C,TAN Z. Low temperature conditioning alleviates loss of aromarelated esters of‘Nanguo’pears by regulation of ethylene signal transduction[J]. Food Chemistry,2018,264:263-269.
• [9] HU C J,LI D MA Y X,ZHANG W,LIN C,ZHENG X Q,LIANG Y R,LU J L. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment[J].Food Chemistry,2018,269:202-211.
• [10] ZHU Y,LV H P,SHAO CY,KANG S Y,ZHANG Y,GUO L,DAI W D,TAN J F,PENG Q H,LIN Z. Identification of key odorants responsible for chestnut-like aroma quality of green teas[J]. Food Research International,2018,108:74-82.
• [11] ZHOU Y,ZENG L T,GUI J D,LIAO Y Y,LI J L,TANG J C,MENG Q,DONG F,YANG Z Y. Functional characterizations ofβ-glucosidases involved in aroma compound formation in tea(Camellia sinensis)[J]. Food Research International,2017,96:206-214.
• [12]叶兴乾,金亦之,邹建凯.糖炒板栗香气成分分析与模拟香精研究[C]. 2000年中国香料香精学术研讨会论文集.北京:中国香料香精化妆品工业协会,2000:60-64.YE Xingqian,JIN Yizhi,ZOU Jiankai. Study on aroma components of roasted chestnut and its imitation flavor[C]. Symposium of academic symposium on Chinese spice essence in 2000. Beijing:China Association of Fragrance Flavor and Cosmetic Industries,2000:60-64.
• [13]崔亚辉,徐芳,王丰俊,王建中,欧阳杰.板栗加工工艺对挥发性香气成分的影响[J].食品与发酵工业,2012,38(12):99-103.CUI Yahui,XU Fang,WANG Fengjun,WANG Jianzhong,OUYANG Jie. Effect of processing technology on volatile components of Chinese chestnut[J]. Food and Fermentation Industries,2012,38(12):99-103.
• [14]王文艳,刘凌,吴娜,张晓磊.板栗及其膨化制品的挥发性香气成分分析[J].食品与发酵工业,2012,38(5):197-205.WANG Wenyan,LIU Ling,WU Na,ZHANG Xiaolei. Volatile flavor compounds of chestnuts and puffed chestnut products[J].Food and Fermentation Industries,2012,38(5):197-205.
• [15]弓志青,朱丹宇,刘春泉.超高压处理对即食板栗仁风味成分的影响[J].中国食品学报,2011,11(3):210-215.GONG Zhiqing,ZHU Danyu,LIU Chunquan. Effect of ultra high pressure on volatile compounds of instant Chestnut Kernel[J]. Journal of Chinese Institute of Food Science and Technology,2011,11(3):210-215.
• [16]郭豪宁,赵玉华,常学东,李晓颍,杨冰峰,李聪,姚园.60Co-γ辐照对峰甘板栗风味物质的影响[J].食品科技,2016,41(9):99-106.GUO Haoning,ZHAO Yuhua,CHANG Xuedong,LI Xiaoying,YANG Bingfeng,LI Cong,YAO Yuan. Effect of irradiation processing to flavor components in Fenggan chestnut[J]. Food Science and Technology,2016,41(9):99-106.
• [17]魏宾,崔亚辉,徐芳,欧阳杰.采用ATD-GC/MS测定4个品种板栗花挥发性香气成分[J].食品与发酵工业,2014,40(3):192-195.WEI Bin,CUI Yahui,XU Fang,OUYANG Jie. Analysis on volatile profiles of chestnut flowers by GC-MS coupled with automatic thermal desorption[J]. Food and Fermentation Industries,2014,40(3):192-195.
• [18]魏宾,崔亚辉,徐芳,欧阳杰.盐水保存对板栗花挥发性香气成分的影响[J].北京林业大学学报,2014,36(5):151-156.WEI Bin,CUI Yahui,XU Fang,OUYANG Jie. Effect of brine preservation on volatile profiles of chestnut flowers[J]. Journal of Beijng Forestry University,2014,36(5):151-156.
• [19]王琳,夏禹,魏宾,徐芳,欧阳杰.板栗糯米甜酒的发酵和挥发性香气成分分析[J].食品工业科技,2015,36(15):284-288.WANG Lin,XIA Yu,WEI Bin,XU Fang,OUYANG Jie. Fermentation and bolatile profile of sweet chestnut-glutinous rice wine[J]. Science and Technology of Food Industry,2015,36(15):284-288.
• [20]高洁,冯纪南,刘卉,周崇松,邓斌.板栗果酒的发酵及挥发性香气成分分析[J].宝鸡文理学院党报(自然科学版),2016,36(3):27-32.GAO Jie,FENG Jinan,LIU Hui,ZHOU Chongsong,DENG Bin. Fermentation and volatile components of Chinese chestnut wine[J]. Journal of Baoji University of Arts and Sciences(Natural Science),2016,36(3):27-32.
• [21]张京政,齐永顺,王同坤,杨济民,杨瑞忠.板栗新品种‘燕丽’[J].园艺学报,2016,43(11):2283-2284.ZHANG Jingzheng,QI Yongshun,WANG Tongkun,YANG Jimin,YANG Ruizhong. A new chestnut cultivar‘Yanli’[J]. Acta Horticulturae Sinica,2016,43(11):2283-2284.
• [22]张京政,齐永顺,王同坤,杨济民,佟跃武.板栗新品种‘燕紫’[J].园艺学报,2016,43(12):2491-2492.ZHANG Jingzheng,QI Yongshun,WANG Tongkun,YANG Jimin,Tong Yuewu. A new chestnut cultivar‘Yanzi’[J]. Acta Horticulturae Sinica,2016,43(12):2491-2492.
• [23]张京政,齐永顺,王同坤,杨济民,韩青瑞.板栗新品种‘燕秋’[J].园艺学报,2017,44(2):399-400.ZHANG Jingzheng,QI Yongshun,WANG Tongkun,YANG Jimin,HAN Qingrui. A new chestnut cultivar‘Yanqiu’[J]. Acta Horticulturae Sinica,2017,44(2):399-400.
• [24]张京政,曹飞,纪立莹,王超,齐永顺,王同坤.燕山板栗倒置嫁接技术[J].北方园艺,2018(8):197-199.ZHANG Jingzheng,CAO Fei,JI Liying,WANG Chao,QI Yongshun,WANG Tongkun. Inverted grafting technology of Yanshan chestnut[J]. Northern Horticulture,2018(8):197-199.
• [25]李艳萍,董福香,孙文耕,张立新.板栗极早熟新品种‘迁西暑红’的选育[J].中国果树,2017(2):63-64.LI Yanping,DONG Fuxiang,SUN Wengeng,ZHANG Lixin. A new Chinese chestnut cultivar‘Qianxishuhong’[J]. Chinese Fruit Tree,2017(2):63-64.
• [26]韩霞,李田,王法杰,魏永阳,林云弟.板栗新品种‘九山1号’的选育[J].山西果树,2017(1):14-15.HAN Xia,LI Tian,WANG Fajie,WEI Yongyang,LIN Yundi.The breeding of‘Jiushan 1 hao’[J]. Shanxi Fruit Tree,2017(1):14-15.
• [27]徐育海,何秀娟,邱文明,蒋迎春,徐向阳,晏绍良.板栗新品种‘金优2号’的选育[J].果树学报,2018,35(3):389-392.XU Yuhai,HE Xiujuan,QIU Wenming,JIANG Yingchun,XU Xiangyang,YAN Shaoliang. A new chestnut cultivar‘Jinyou 2hao’[J]. Journal of Fruit Science,2018,35(3):389-392.
• [28]刘朋,赵毅,赵利娟,辛秀兰,娄爽,霍俊伟,秦栋,马旿晛,刘煜池.蓝果忍冬果实不同发育期香气成分构成及对比分析[J].果树学报,2016,33(8):977-984.LIU Peng,ZHAO Yi,ZHAO Lijuan,XIN Xiulan,LOU Shuang,HUO Junwei,QIN Dong,MA Wuxian,LIU Yuchi. Changes in the composition of aroma components in blue honeysuckle fruit at different developmental stages[J]. Journal of Fruit Science,2016,33(8):977-984.
• [29]席万鹏,郁松林,周志钦.桃果实香气物质生物合成研究进展[J].园艺学报,2013,40(9):1679-1690.XI Wanpeng,YU Songlin,ZHOU Zhiqin. Advances in aroma compounds biosynthesis of peach fruit[J]. Acta Horticulturae Sinica,2013,40(9):1679-1690.
• [30] KADER A A. Flavor quality of fruits and vegetables[J]. Journal of the Science of Food and Agriculture,2008,88:1863-1868.
• [31]廖劲松,张水华.食品风味物质的分离研究进展与应用[J].食品工业科技,2003,24(8):106-108.LIAO Jinsong,ZHANG Shuihua. Research progress and application of food flavor substances[J]. Science and Technology of Food Industry,2003,24(8):106-108.
• [32]阎振立,张全军,过国南,赵锁印,张顺妮,李玉萍.产地和砧木对华冠苹果芳香物质及风味的影响[J].果树学报,2007,24(3):263-267.YAN Zhenli,ZHANG Quanjun,GUO guonan,ZHAO Suoyin,ZHANG Shunni,LI Yuping. Effects of producing area and rootstock on aromatic components and lfavor of Huaguan apple[J].Journal of Fruit Science,2007,24(3):263-267.
• [33]梁建兰,高红叶,赵玉华,刘秀凤,常学东.‘燕龙’板栗贮藏期香气成分的组成及其变化[J].果树学报,2014,31(3):410-411.LIANG Jianlan,GAO Hongye,ZHAO Yuhua,LIU Xiufeng,CHANG Xuedong. Changes of aroma components in‘Yanlong’chestnut during storage[J]. Journal of Fruit Science,2014,31(3):410-411.