贵州3种代表性猕猴桃种间特征香气成分比较分析

目的 了解贵州不同品种猕猴桃主要香气成分特征，同时探明不同品种猕猴桃的香气成分差异。方法 通过顶空固相微萃取-气相色谱-质谱 联用技术对贵长、红心及野生3种猕猴桃香气成分进行定性定量分析，计算香气物质的数量、含量，对相对香气活度值大于1的成分，利用热图进行分析。结果 3个猕猴桃品种共分析鉴定出102种香气物质，其中2-己烯醛、己醛、己醇、乙醇、(E)-2-己烯醇、乙酸等15种成分均在3个品种检测出。计算了30种成分的香气值，22种成分香气值大于1，贵长、红心及野生猕猴桃分别有14、14及9种。酯类、醇类含量最高的品种为野生猕猴桃，相对含量分别为59.32%、20.87%；醛类含量最高的品种为贵长、红心猕猴桃，相对含量分别为76.31%、74.95%。结论 本研究探讨了贵州3种代表性猕猴桃种间特征香气成分的差异 ，醛类、醇类和酯类是差异的主要来源，为贵州猕猴桃风味品质控制提供依据。

Comparative analysis of characteristic aroma components of 3 kinds of representative Actinidia chinensis Planch species in Guizhou

Objective To understand the main aroma components of different varieties of Actinidia chinensis Planch in Guizhou, and to explore the differences in aroma components of different varieties of Actinidia chinensis Planch. Methods The qualitative and quantitative analysis of aroma components in Guichang, Hongxin and wild kiwifruits was carried out by headspace-solid phase microextraction-gas chromatography-mass spectrometry. The quantity and content of aroma components were calculated, and according to the components with relative odor activity value greater than 1, the analysis was carried out by thermal diagram. Results A total of 102 kinds of aroma components were identified in 3 Actinidia chinensis Planch varieties, of which 15 kinds of components such as 2-hexenal, hexanal, hexanol, ethanol, (E)-2-hexenol and acetic acid were detected in 3 varieties. The aroma values of 31 30 kinds of components were calculated, and the aroma values of 22 kinds of components were greater than 1. There were 14, 14 and 9 species in Guichang, Hongxin and wild kiwifruit, respectively. The cultivars with the highest esters and alcohols content was wild kiwifruit, with the relative content of 59.32% and 20.87%, respectively. The varieties with the highest aldehyde content were Guichang kiwifruit and Hongxin kiwifruit, and the relative content was 76.31% and 74.95%. Conclusion There are the differences in the characteristic aroma components of 3 kinds of representative Actinidia chinensis Planch species in Guizhou. Aldehydes, alcohols and esters are the main sources of differences, which provides a basis for the quality control of Actinidia chinensis Planch flavor in Guizhou.