贵州农业科学2026，Vol.54Issue(4)：9-20,12.DOI:10.3969/j.issn.1001-3601.2026.04.002
猕猴桃花不同时期挥发性成分组成与关键香气物质解析
Analysis of Volatile Components and Key Aroma Substances in Kiwifruit Flowers at Different Development Stages
摘要
Abstract
[Objective]The volatile components and their relative content in Guichang kiwifruit flowers at different development stages were identified and determined to preliminarily screen the key aroma-contribution components and to provide a theoretical basis for development of kiwifruit scented tea.[Method]The volatile components and their relative content of Guichang kiwifruit flowers at flower bud,bell and full-bloom stage were detected and identified by HS-SPME and GC-MS.The key aroma components were screened by ROAV.[Result]A total of 246 volatile components were identified in Guichang kiwifruit flowers,and classified into 12 categories.The hydrocarbons,alcohols and aldehydes compounds accounted for 19.92%,15.45%and 15.04%,respectively.163,167,and 169 compounds,and 23,24 and 39 unique compounds,and 101 common in kiwifruit flowers at flower bud,bell and full-bloom stage were detected respectively.63 differential metabolites in kiwifruit flowers were classified into 10 categories,among which the proportion of 17 aldehydes,13 hydrocarbon and 9 alcohols in 63 compounds was 26.98%,20.63%and 14.29%respectively.The proportion of esters,terpenes,acids,ketones,aromatic hydrocarbon,heterocyclic compound and other was lesser.The metabolic profile of volatile component of kiwifruit flowers during the bell stage showed a clear transitional trend,with high similarity to the bud stage and low similarity to the full bloom stage.There were basically no similar metabolites at bud stage and full bloom stage,indicating that the metabolic pattern of volatile components in kiwifruit flowers underwent significant reconstruction during the full bloom stage.Among the 63 different metabolites,35 key compounds were identified.Among them,there were 10 aldehydes,8 hydrocarbons,8 alcohols,3 esters,and the contents of terpenoids,acids,ketones,aromatic hydrocarbons and heterocyclic compounds were relatively low.The alcohols and aldehyde compounds were the most important aroma-contribution components.The linalool with 100.00%of ROAV was the most important aroma component.The isobutyraldehyde with 1.69%-2.15%of ROAV,β-cyclocitral and decanal with 0.16%-0.22%of ROAV,1-heptanol with 0.25%-0.33%of ROAV and benzaldehyde with 0.01%-0.14%of ROAV played a major modification role in aroma of kiwifruit flowers.[Conclusion]A large number of volatile components are detected in Guichang kiwifruit flowers at flower bud,bell and full-bloom stages.The alcohol and aldehyde compounds are enriched in kiwifruit flowers and linalool is the key aroma substance influencing aroma of kiwifruit flowers.关键词
猕猴桃/花香/花茶/芳樟醇/非靶向代谢组学/挥发性成分/特征香气物质/气相色谱-质谱分析Key words
kiwifruit/fragrance/scented tea/linalool/non-targeted metabolomics/volatile component/characteri-stic aroma substance/gas chromatography-mass spectrometry分类
农业科技引用本文复制引用
张晟,齐勇,刘青,周嘉,史斌斌,仲伟敏,唐冬梅..猕猴桃花不同时期挥发性成分组成与关键香气物质解析[J].贵州农业科学,2026,54(4):9-20,12.基金项目
贵州省科技计划项目"猕猴桃两性花资源对萼'A10'性别分化关键因子机理研究"(黔科合基础-ZK[2023]一般167) （黔科合基础-ZK[2023]一般167）
贵阳市科技计划项目"猕猴桃新优品系鉴定评价和利用"(筑科合同[2023]2-3号) （筑科合同[2023]2-3号）
国家现代农业产业技术体系项目"国家柑橘产业技术体系贵阳猕猴桃综合试验站"(CARS-26) （CARS-26）
