摘要
南方鹰嘴蜜桃具有爽脆可口的特点,被誉为十大岭南佳果之一,但其独特的风味鲜少有报道。该研究以11种南方鹰嘴蜜桃为研究材料,使用顶空固相微萃取结合气相色谱-质谱联用的方法比较分析其关键挥发性香气成分,探究不同种植方式以及不同产地对鹰嘴蜜桃风味的影响,为鹰嘴蜜桃的种植及品种培育提供理论依据。结果表明:11种鹰嘴蜜桃共检测出76种挥发性香气成分,包含6种醛类、27种酯类、6种内酯、16种醇类、7种烯烃类、9种烷烃类、5种酮类、1种萜类物质。11种鹰嘴蜜桃各自的关键香气物质通过气味活度值计算确定,主要是以呈青草香和果香的酯类和醇类物质为主。通过香气成分比较分析,连平低海拔地区采用4.0种植技术的鹰嘴蜜桃风味最佳。该研究阐明了鹰嘴蜜桃的特征香气成分与产地以及种植方式显著相关(P<0.05),4.0种植技术对鹰嘴蜜桃风味提升效果显著,为鹰嘴蜜桃品种培育以及提升风味提供相关参考。
Southern Yingzui honey peach is crisp and delicious thus is recognized as one of the top ten Lingnan fruits,however,its unique flavor was rarely reported.In this study,11 kinds of Southern Yingzui honey peaches were used as the research materials,and the key volatile aroma components were compared and analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry.The effects of different planting methods and different production areas on the flavor of Yingzui honey peaches were explored,so as to provide a theoretical basis for the planting and variety cultivation of Yingzui honey peach.The results showed that a total of 76 volatile aroma components were detected in 11 kinds of Yingzui honey peaches,including 6 aldehydes,27 esters,6 lactones,16 alcohols,7 alkanes,9 alkanes,5 ketones and 1 terpene.The key aroma substances of the 11 kinds of Yingzui honey peaches were determined by the calculation of the odor activity value,which were mainly esters and alcohols with green grass and fruit aromas.Through the comparative analysis of aroma components,the garland honey peach with the 4.0 planting technology in Lianping’s low altitude area had the best flavor.This study showed that the characteristic aroma components of Yingzui honey peaches were significantly correlated with the growing areas and planting methods(P<0.05).The 4.0 planting technology could significantly improve the flavor of Yingzui honey peach,which provides relevant references for the cultivation of Yingzui honey peach varieties and improvement of their flavor.
作者
朱凯祺
丘苑新
李存港
袁海儒
张泽雄
柳建良
ZHU Kaiqi;QIU Yuanxin;LI Cungang;YUAN Hairu;ZHANG Zexiong;LIU Jianliang(Department of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510220,China;Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510110,China)
出处
《现代食品科技》
CAS
北大核心
2023年第8期247-256,共10页
Modern Food Science and Technology
基金
广东省重点领域研发计划项目(2019B020212002)。
