| 李莉梅，静玮，袁源，李积华，高爱平，李国鹏.不同果肉类型番石榴果实香气比较[J].广东农业科学,2014,41(15):89-92 |
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不同果肉类型番石榴果实香气比较 |
| Comparison of the volatiles of guava cultivars with different flesh color |
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| DOI： |
| 中文关键词: 果实颜色 番石榴 酯类物质 挥发性物质 |
| 英文关键词: fruit color guava fruit ester volatile compounds |
| 基金项目:中央级公益性科研院所基本科研业务费专项项目（1630032014044）；国家公益性行业（农业）科研专项（201303077）；湛江市科技攻关计划项目（2013B01253，2012C030304）；广东高校边缘热带特色植物工程技术开发中心开发基金（20130201）；湛江师范学院自然科学合作项目（HL1304） |
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| 中文摘要: |
| 果实香气是重要的果实性状之一，利用顶空固相微萃取结合气相色谱质谱联用技术比较了红肉型耶四季桃爷和白肉型耶珍珠桃爷番石榴果实中的挥发性组分差异。在不同果肉类型的番石榴果实中检测到40种挥发性物质袁其中酯类物质种类最多，其次为醛类和醇类物质。红肉型耶四季桃爷番石榴果实挥发性物质种类要多于白肉型耶珍珠桃爷果实，尤其酯类物质的种类和相对含量均较白肉型果实高。白肉型番石榴果实中主要以醇醛类挥发性物质为主（84%），而红肉型番石榴果实中醇醛类物质含量为69%，酯类物质相对含量为24.37%遥己醛和2原己烯醛为两种果肉类型番石榴果实中重要的醛类物质，乙酸-3-己烯酯则是重要的酯类物质。酯类挥发性物质在不同品种果实中相对含量的不同是导致果实香气类型不同的重要原因。 |
| 英文摘要: |
| Fruit aroma is one of the important fruit quality traits, this research compared the volatile components of guava fruit (Psidium guajava L.) with different flesh color by headspace solidphase microextraction and gas chromatography-mass spectrometric. There were totally 40 volatile compounds identified in guava fruit, and ester was the predominant volatile compound, followed by aldehyde and alcohol. The number of volatiles of red-fleshed guava fruit was more than that of white-fleshed guava fruit, especially the species and relative contents of esters. Alcohol and aldehyde were the main compounds in white-fleshed guava fruit (the relative content was 84%), while the relative contents of alcohol and aldehyde were 69% and the relative content of ester was 24.37% in red-fleshed guava fruit. Hexanal and 2-hexenal were the important aldehydes in different guava fruits, and 3-hexenyl acetate was the main ester in guava fruit. Different relative contents of esters in guava fruit were the main reason leading to different fruit aromas. |
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