四川省不同产地晚熟荔枝品质差异分析

Analysis of quality differences of late-maturing Litchi chinensis Sonn. from different origins in Sichuan Province

中文关键词:  晚熟荔枝  挥发性香气  产地差异  气相色谱-飞行时间质谱法

英文关键词:late-maturing Litchi chinensis Sonn.  volatile aroma compounds  geographical differences  gas chromatography-quadrupole-time-of-flight mass spectrometry

中文摘要:

      目的 探讨四川省不同产地晚熟荔枝果实品质差异, 挖掘独特品质指标。方法 以泸州市合江县、乐山市市中区、宜宾市叙州区3个产地的晚熟荔枝主栽品种大红袍为研究对象, 分析单果重、可食率和可溶性固形物含量差异, 并采用气相色谱-四极杆-飞行时间质谱技术, 采集荔枝果实样品的挥发性香气组分, 并结合无监督主成分分析, 分析不同产地荔枝间香气差异。结果 四川产晚熟荔枝平均单果量符合国家鲜荔枝标准, 平均单果可食率约为(72.00±0.86)%, 可溶性固形物含量为(17.39±0.18)%。3个产地中, 乐山荔枝的单果重、可食率和可溶性固形物含量均较泸州和宜宾荔枝产地高。香气分析共检出79种挥发性成分, 以木香为主, 辅以花香与果香, 乐山香气种类最丰富, 宜宾数量最少但含量较高。基于荔枝果实的香气组分主成分分析结果显示, 泸州和宜宾荔枝可明显区分, 乐山荔枝分别与泸州荔枝和宜宾荔枝有相似。香气活性值分析进一步揭示, 3地的荔枝共有20种关键香气物质, 其中泸州以果香、柠檬香和花香为主, 乐山突出柠檬果香、草本与木质香, 宜宾则具独特玫瑰与松木香型, 壬酸乙酯为其特有组分。结论 四川省内不同产地晚熟荔枝在基础品质与香气特征上均存在明显差异, 可为川内荔枝品种优化与特色产品开发提供数据支撑。

英文摘要:

      Objective To investigate the differences in fruit quality of late-ripening Litchi chinensis Sonn. from different producing areas in Sichuan Province and identify their unique quality indicators. Methods The main cultivar of Litchi chinensis Sonn. (Dahongpao) from 3 production areas (Hejiang County in Luzhou, Shizhong District in Leshan and Xuzhou District in Yibin) was used as the research object. The differences of single fruit weight, edible rate and soluble solid content were analyzed. Volatile aroma components of Litchi chinensis Sonn. fruit samples were collected using gas chromatography-quadrupole-time-of-flight mass spectromety and combined this with unsupervised principal component analysis to examine the aromatic differences among Litchi chinensis Sonn. from different production areas. Results The average fruit weight of late-maturing Litchi chinensis Sonn. produced in Sichuan met national standards for fresh Litchi chinensis Sonn., with an average edible flesh ratio of approximately (72.00±0.86)% and the soluble solids content of (17.39±0.18)%. Among the 3 origins, Leshan Litchi chinensis Sonn. had higher fruit weight, edible rate and soluble solid content than those from Luzhou and Yibin. Aroma analysis detected 79 kinds of volatile compounds, dominated by woody notes, supplemented by floral and fruity aromas. Leshan had the richest variety of aroma types, while Yibin had the fewest types but higher content levels. Principal component analysis based on aroma components showed that Luzhou and Yibin Litchi chinensis Sonn. could be clearly distinguished, whereas Leshan Litchi chinensis Sonn. showed similarities to both. Odor activity value analysis further revealed 20 kinds of key aroma compounds common to all 3 areas. Luzhou Litchi chinensis Sonn. were characterized mainly by fruity, lemon and floral notes; Leshan Litchi chinensis Sonn. were prominent in citrus, herbal and woody notes; Yibin Litchi chinensis Sonn. possessed unique rose and pinewood notes, with ethyl nonanoate as its characteristic component. Conclusion Distinct differences in both basic quality and aroma characteristics are found among late-ripening Litchi chinensis Sonn. from different producing areas within Sichuan Province, which can provide a data basis for cultivar optimization and characteristic product development of local Litchi chinensis Sonn..