不同品种草莓果实挥发性物质的GC-MS分析

摘要

The head space-solid phase microextraction and gas chromatography- mass spectrometry were applied to analyze aroma composition of five strawberry cultivars (Sweet Charile, Jingyao, Jingyu, Akihime, Toyonoka). The results indicated 59.36%—77.12% esters components exited in volatile components of five cultivars. Ethyl butanoate, ethyl hexanoate, linalool, furanone, methyl butanoate, methyl hexanoate, 2-heptanone and nerolidol were the most important aroma compounds in fruit of five cultivars.%以草莓‘晶玉’、‘甜查理’、‘晶瑶’、‘章姬’和‘丰香’等5个品种为材料，采用顶空固相微萃取-气质联用技术，分析各品种果实挥发性物质成分差异，为草莓香味育种提供依据。结果表明，5个品种果实挥发性物质中酯类均占59%以上(59.36%～77.12%)；丁酸乙酯、己酸乙酯、沉香醇、呋喃酮、丁酸甲酯、己酸甲酯、2-庚酮和橙花叔醇是5品种果实中主要的特征香味物质。