热带作物学报2018，Vol.39Issue(5)：993-1000,8.DOI:10.3969/j.issn.1000-2561.2018.05.025
海南与国外香荚兰质构特性及挥发性成分差异性分析
Comparison of the Texture Characteristics and Volatile Components of Vanilla from Hainan and Other Countries
摘要
Abstract
The puncture method was used to analyze the differences in the texture characteristics among Hainan (HI),Papua New Guinea (PNG) and Madagascar (MG).The electronic nose coupled with headspace solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the aroma components of vanilla from HI,PNG and MG.The results indicated that the toughness of the epidermis for HI was lower than that of PNG and MG.PNG and MG were not significantly different (p＞0.05).The skin hardness for HI and MG was lower than that of PNG,HI and MG showed no significant difference (p＞0.05).Internal hardness and firmness of vanilla were shown as HI＜MG＜ PNG.A total of 74 aroma components were identified from the three kinds of vanilla pods through HS-SPME-GC-MS.45,50 and 51 of which were detected in PNG,HI and MG of vanilla pods.The main content of vanillin in HI vanilla was 69.11％,slightly lower than that of PNG (75.15％) and MG (74.36％).Low content and more aroma of the substance with guaiacol,4-methyl guaiacol and 4-methyl phenol were detected.The relative contents of HI and PNG and MG were different.In addition,8 kinds of volatile compounds were found in HI,including formic acid,2-ethylfuran,2,4,5-trimethyloxazole,2,3,5,6-tetramethylpyrazine,1,2-dimethoxybenzene,Damascone,vanillic acid and palmitic acid.关键词
香荚兰/质构特性/挥发性成分/电子鼻/顶空固相微萃取气质联用Key words
vanilla/texture/aroma components/electronic nose/headspace solid-phase microextraction-gas chromatography-mass spectrometry分类
化学化工引用本文复制引用
霍建文,张筠,徐飞,张彦军,初众..海南与国外香荚兰质构特性及挥发性成分差异性分析[J].热带作物学报,2018,39(5):993-1000,8.基金项目
中国热带农业科学院基本科研业务费专项(No.1630012018010) （No.1630012018010）
海南省自然科学基金面上项目(No.317271). （No.317271）
