Effects Of Germplasm And Ripeness On Volatile Compounds Of Lycium Barbarum Fruits

As an important resource for both medicine and food,Lycium barbarum is deeply loved by consumers.The aroma of Lycium barbarum fruit is closely related to its nutritional value and processing characteristics,which is very important for the quality of Lycium barbarum.In this study,the volatile compounds of Lycium barbarum fresh fruits in different germplasms and different ripening stages were analyzed by HS-SPME-GC/MS.The study is of great significance to improve the quality and further development of Lycium barbarum The research results are as follows:The extraction conditions of volatile compounds from Lycium barbarum fruit were optimized,through single factor test and orthogonal test.The optimum extraction conditions and parameters were as follows,SPME fiber type:65?m PDMS/DVB,extraction temperature:50?,extraction time:40 min,concentration of Na Cl:0.2 g·m L^-1.A total of 50 volatile compounds were detected in 30 germplasms Lycium barbarum,including 11 terpenoids,6 alcohols,14 aldehydes,8 esters,9 ketones and 2 furans.The composition and content of volatiles in Lycium barbarum fruits of different germplasm were different.There is a great variation among different germplasm resources There are only 7volatile compounds in all germplasm.There are 14 main volatile compounds in Lycium barbarum fruits:?-Cyclocitral,1-Octen-3-ol,trans-2-dodecen-1-ol,(E)-2-Hexenal,2,4-Heptadienal(E,E)-,Octanal,Benzeneacetaldehyde,(E)-2-Octenal,Nonanal,Decanal,Methyl salicylate,6-methyl-5-heptene-2-one,Geranyl acetone and?-Ionone.(E)-2-hexenal is green,is the most important component of the aroma of Lycium barbarum fruit.A total of 53 volatile compounds were detected in Lycium barbarum fruits of five Germplasms at five development stages,including 13 terpenoids,8 alcohols,10 aldehydes,11esters,9 ketones and 2 furans.The results showed that the types and contents of volatile compounds in different germplasm and different ripening stages were different.The proportion of each volatile type in different germplasm and different ripening stages was also different.In the whole ripening stage of Lycium barbarum fruit,the content of total volatiles showed a downward trend.The content and proportion of(E)-2-hexenal and methyl salicylate with strong green aroma were the highest.