Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages
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摘要: 采用固相微萃取结合气相色谱串联质谱技术对‘桂蕉1号’香蕉果实的不同后熟时期进行挥发性物质的分析，并使用气味“ABC”法对果实的香韵进行了分析。结果表明，‘桂蕉1号’香蕉的绿熟、黄熟和过熟期共检测出24种相对含量大于1%的挥发性物质，包括醛类、酯类和其他烷烃挥发性物质。其中绿熟期以反式-2-壬醛和反式-2-, 顺-6-壬二烯醛为主的挥发性物质，黄熟期以反式-2-己烯醛、异丁酸异戊酯和己醛为主的挥发性物质，在过熟期相对含量最高的是乙酸异戊酯。香韵分析结果表明绿熟期涵盖15种香型，其中脂肪香味香型载荷较大，黄熟期和过熟期分别包含13种和14种香型，其中黄熟期以青香载荷最大，过熟期以果香载荷最大。‘桂蕉1号’果实在不同的成熟阶段，其香气成分的种类和相对含量有较大的变化，并随着果实成熟度的增加，其香韵的种类也有明显的变化，绿熟期和过熟期的香型种类最多，是食品香精开发的最佳时期。Abstract: Solid-phase microextraction combined with gas chromatography-tandem mass spectrometry technology was used to analyze the volatile compounds in the different ripening stages of banana ‘Guijiao No. 1’ fruit, and the smell ABC method was used to analyze the volatile compounds in the fruits of different ripening stages. The results showed that, 24 kinds of volatile substances with relative content greater than 1% were detected in the green maturity period, yellow maturity period and over-ripe period of the banana ‘Guijiao No. 1’, including aldehydes, esters and other alkane volatile substances. Among them, the green maturity period was characterized by trans-2-nonanal and trans-2-, cis-6-nonadienal, and the yellow maturity period was characterized by trans-2-hexenal and isoamyl isobutyrate. Ester and hexanal were characteristic volatile substances, and isoamyl acetate had the highest relative content in the over-ripe period. Fragrance analysis results showed that the green maturity period covered 15 fragrance types, of which the fat fragrance type had a larger load. There were 13 kinds and 14 kinds of fragrance in the yellow and over ripening stages, respectively, among which the load of green was the largest in yellow and fruit aroma was the largest in over ripening stage. The type and relative content of aroma components of the fruit of ‘Guijiao No. 1’ varied greatly at different stages of maturity, and with the increasing of fruit maturity, the type of fragrances also changed significantly. The green maturity period and over-ripe period both had the most flavor types, which was the best stages for the development of food flavors.
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Key words:
- banana /
- ‘guijiao No.1’ /
- volatile components /
- aroma features /
- ripening period
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图 2 ‘桂蕉1号’不同成熟时期果实挥发性成分的总离子流图
Figure 2. GC-MS total ionic chromatogram of volatile components in different ripening stages of ‘Guijiao No. 1’ fruit
图 3 ‘桂蕉1号’不同成熟时期果实挥发性成分的种类和数量变化
Figure 3. Variations in types and quantities of volatile components in fruits of ‘Guijiao No. 1’ in different ripening stages
图 4 ‘桂蕉1号’不同成熟时期果实主要挥发性成分的含量变化
Figure 4. Variations of main volatile components in the fruits of ‘Guijiao No. 1’ in different ripening stages
图 5 ‘桂蕉1号’香蕉果实不同成熟时期的PCA图
Figure 5. PCA analysis at different ripening stage of ‘Guijiao No. 1’
注：图5A中的1～42分别代表2-戊酮、庚醛、乙酸异丁酯、己醛、乙酸丁酯、反式-2-已烯醛、乙酸异戊酯、2-庚酮、1-甲基乙酸戊酯、（E）-2-庚烯醛、丁酸异丁酯、2-正戊基呋喃、丁酸丁酯、乙酸己酯、1-己酸4-己烯-1-醇、丁酸2-戊酯、3-乙基-2-甲基-1,3-己二烯、苯乙醛、戊酸丁酯、丁酸异戊酯、反-2-辛烯醛、异丁酸异戊酯、顺式5-辛烯-1-醇、2-甲基丁酸-3-甲基丁酯、异戊酸异戊酯、反-2-,顺-6-壬二烯醛、反式-2-壬醛、丁酸己酯、乙烯基环己烷、环辛烯、9-氮杂双环（6,2,0）癸-10-酮、乙酸辛酯、（E,E）-2,4-壬二烯醛、3-甲基丁酸己（基）酯、己酸异戊酯、反式-2,4-癸二烯醛、2-甲氧基-5-丙-2-烯基苯酚、1,3-环辛二烯、环己烷，1-丁烯基、3,5-辛二烯，（Z，Z）、榄香素、1-丙烷，1- [3,5-双（1,1-二甲基乙基）-4-羟基苯基]。
图 6 ‘桂蕉1号’果实不同成熟时期的香韵分布雷达图
Figure 6. Radar map of aroma distribution in banana of ‘Guijiao No. 1’
注：大写字母代表不同的香型，分别为：F-果香；I-鸢尾香；G-青香；N-麻醉性香气；W-木香；L-芳香族化合物香气；S-辛香味；H-药草香；T-烟焦香；P-苯酚香气；Y-土壤香；D-乳酪香；E-食品香气；A-脂肪香味；V-香荚兰香；C-柑橘香气；O-兰花香气；B-冰凉香气；Z-有机溶剂气味。
表 1 ‘桂蕉1号’香蕉果实成熟的理化指标
Table 1. Basic physical and chemical indexes of banana fruit ripening of ‘Guijiao No. 1’
成熟期 色泽 硬度（N） 可溶性固形物（%） L* a* b* 绿熟 65.21±0.98c −15.08±1.14c 40.67±0.0.23b 55.6±1.93a 2.00±0.57c 黄熟 77.32±1.21a 4.86±0.61b 46.36±1.40a 22.95±1.92b 18.00±0.15b 过熟 69.99±0.67b 8.31±0.57a 40.42±0.50b 13.53±0.95c 22.13±0.26a 注：不同小写字母表示同一列数据差异显著，P<0.05。 
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表 2 ‘桂蕉1号’果实不同成熟时期的主要挥发性成分
Table 2. Main volatile components of the fruit of ‘Guijiao No. 1’ in different ripening stages
保留时间
（min）挥发性组分 分子式 相对含量（%） 绿熟期 黄熟期 过熟期 2.04 乙酸异丁酯 C6H12O2 − − 4.46±0.12 3.36 己醛 C6H12O 2.57±0.08 10.36±1.01 1.42±0.05 3.35 乙酸丁酯 C6H12O2 − − 1.26±0.05 5.20 反式-2-己烯醛 C6H10O 2.61±0.09 31.56±1.01 12.31±0.25 6.15 乙酸异戊酯 C7H14O2 − 7.80±0.12 21.57±0.15 9.25 丁酸异丁酯 C8H16O2 − 1.43±0.05 2.93±0.07 10.65 2-正戊基呋喃 C9H14O 6.18±0.12 − − 10.97 丁酸丁酯 C8H16O2 − 4.79±0.20 3.29±0.03 11.73 乙酸己酯 C8H16O2 − 3.39±0.07 5.42±0.12 12.20 丁酸2-戊酯 C9H18O2 − 2.56±0.05 2.87±0.12 12.25 3-乙基-2-甲基-1,3-己二烯 C9H16 1.51±0.02 − − 12.88 苯乙醛 C8H8O 1.52±0.02 − − 13.40 丁酸异戊酯 C9H18O2 − − 13.25±0.39 13.54 反-2-辛烯醛 C8H14O 2.77±0.05 − − 13.62 异丁酸异戊酯 C9H18O2 − 13.91±0.41 − 15.50 异戊酸异戊酯 C10H20O2 − − 2.64±0.08 17.50 反-2-,顺-6-壬二烯醛 C9H14O 18.04±0.59 − − 17.77 反式-2-壬醛 C9H16O 49.74±0.65 − − 19.20 丁酸己酯 C10H20O2 − 3.17±0.12 − 19.46 乙烯基环己烷 C8H14 − 2.79±0.04 − 19.83 环辛烯 C8H14 − − 1.30±0.20 23.20 反式-2,4-癸二烯醛 C10H16O 1.62±0.03 − − 25.55 2-甲氧基-5-丙-2-烯基苯酚 C10H12O2 − − 1.27±0.15 26.91 环己烷，1-丁烯基 C10H16 − − 1.26±0.13
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