基于GC-IMS分析不同成熟度百香果挥发性有机物的差异

本研究采用气相-离子迁移谱（Gas chromatography-ion mobility spectrometry，GC-IMS）对不同成熟度百香果的挥发性成分进行了分析，建立了一种快速区分不同成熟度果实风味差异的方法。GC-IMS共鉴定出33种挥发性有机物，主要包括醇类、酯类、醛类、酮类和萜烯类5大类。熟果（花后60 d果）和较熟果（花后50 d果）中挥发性有机物存在明显差异，熟果中多数挥发性成分的含量更高，包括DL-2-羟基-4-甲基戊酸乙酯、2-戊酮、乙酸丁酯、2-庚酮、α-蒎烯、(E,E)-2,4-庚二烯醛、苯甲醛、柠檬烯、β-罗勒烯、2-丁酮、丁酸甲酯、丁酸乙酯和乙酸乙酯等，而有少数挥发性物质在较熟果中含量更高，包括乙酸异戊酯和乙酸异丁酯等。GC-IMS能够快速检测和判别不同成熟度百香果风味特征和差异，本文研究结果可为百香果的采收和品质控制等提供科学依据和借鉴。

Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS

In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile components of passion fruit of different maturity, and a method was established to quickly distinguish the flavor differences of fruits of different maturity. A total of 33 kinds of volatile organic compounds were identified by GC-IMS, mainly including five categories of alcohols, esters, aldehydes, ketones and terpenes. There were significant differences in volatile organic compounds between ripe fruits (60 days after flowering) and less ripe fruits (50 days after flowering), and the contents of most volatile compounds in ripe fruits were higher. Including ethyl DL-2-hydroxy-4-methylvalerate, 2-pentanone, butyl acetate, 2-heptanone, α-pinene, (E, E)-2,4-heptadienal, benzaldehyde, limonene, β-ocimene, 2-butanone, methyl butyrate, ethyl butyrate and ethyl acetate, etc; while a few volatile substances were found in higher levels in less ripe fruits, including isoamyl acetate and isobutyl acetate, etc. GC-IMS can quickly detect and discriminate the flavor characteristics and differences of passion fruit at different maturity levels. The results of this study can provide scientific basis and reference for the harvesting and quality control of passion fruit.