Aromatic Compounds in Chinese Bayberries(Myrica rubra)
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摘要: 为研究不同杨梅品种果实的香气成分组成及品种间的差异,以软丝安海变、浮宫1号和东魁等10个杨梅品种果实为试材,采用气质联用(GC-MS)技术,对果实香气成分进行分析鉴定。结果表明:10个品种杨梅果实中共分离鉴定出141种化学成分,深红种含有的香气成分最多,共42种,软丝安海变和八贤道含有的香气成分最少,均只含有12种;10个品种果实中均含有烷烃和烯烃,是杨梅果实香气成分的主体;1-石竹烯是杨梅果实的重要香气成分,是唯一在10个杨梅品种中均被鉴定出的香气成分。不同杨梅品种果实间的香气成分差异较大,除了品种因素外,栽培环境可能也是形成差异的一个重要因素。Abstract: Aromatics of 10varieties of Chinese bayberry(Myrica rubra Sieb.et Zucc),including Ruansianhaibian,Fugongyihao and Dongkui,were studied.Using GC-MS,141compounds were identified.Shenhongzhong was found to contain the most number of the aromatic components,i.e.,24,while Ruansianhaibian and Baxiandao the least,i.e.,12.Paraffins and olefins were the majority chemicals found in the 10chinese bayberry varieties.lcaryophyllene appeared to be the characteristic component,and it was the only substance present in all 10cultivars.The significant compositional differences among these varieties could be attributed to the varied genetic factors as well as cultivation conditions.
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Key words:
- Chinese bayberry /
- fruit /
- aromatic component /
- GC-MS
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