苹果新品种‘瑞雪’及几个常见品种果实香气物质成分差异分析
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摘要
【目的】以苹果新品种‘瑞雪’及其亲本‘粉红女士’和‘富士’以及代表性栽培品种‘嘎拉’‘乔纳金’‘金冠’‘王林’等7个品种为试验材料,分析果实成熟期香气物质成分的差异,探索苹果新品种‘瑞雪’的主要香气物质成分,为新品种的推广提供理论依据。【方法】应用顶空固相微萃取和气相色谱质谱联用技术,并结合主成分分析,解析参试品种的香气成分。【结果】7个品种共检测出香气物质成分92种,其中:酯类53种、醛类12种、醇类6种、酮类4种、烯烃类9种以及其他类8种;参试品种共有的香气物质成分有:乙酸丁酯、丁酸丁酯、乙酸己酯、2-甲基丁酸-2-甲基丁酯、2-甲基丁酸己酯、己酸己酯、己醛、2-己烯醛、1,3-2甲基苯、ɑ-法尼烯等共10种;不同品种特征香气成分个数分别为‘:瑞雪’(10种)、‘金冠’(10种)、‘粉红女士’(9种)、‘嘎拉’(9种)、‘王林’(8种)、‘乔纳金’(7种)、‘富士’(6种);根据7个苹果品种中香气物质相对含量为数据源进行主成分分析将其分为三类:第一类为‘嘎拉’和‘粉红女士’,第二类为‘富士’、‘王林’和‘金冠’,第三类为‘瑞雪’和‘乔纳金’;不同苹果品种间香气成分种类和含量均存在差异,苹果香气成分可以作为苹果品种选育的评价指标之一。【结论】相较于其他品种‘,瑞雪’苹果中特征香气成分种类较多,香气物质成分中的2-甲基-丁酸己酯(15.24%)、2-己烯醛(17.65%)和ɑ-法尼烯(27.88%)相对含量较高,而2-甲基-1-丁基乙酸酯和乙酸己酯相对含量较低,这些香气物质成分可能是形成‘瑞雪’苹果独特风味的重要原因。
【Objective】Seven apple varieties including‘Ruixue'‘Fuji'‘Pink Lady'‘Gala'‘Jonagold'‘Golden Delicious' and‘Orin'were selected as experimental materials in the present study. The differences in their aroma components at ripe stage were analyzed. The main aroma substances in‘Ruixue'were further explored in order to popularize the new apple variety.【Methods】Unbagged apple fruits of the seven varieties were taken from the Experimental Station of Northwest A&F University, Baishui County, Shaanxi Province, China in 2017. These apple trees had the same growth conditions and management levels. They were trained into spindle shape and single-row planted at 1.5 m × 4 m tree spacings. Starch dyeing, color and maturity of the fruits were determined based on sensory evaluations.‘Ruixue'‘Fuji'‘Pink Lady'‘Gala'‘Jonagold'‘Golden Delicious' and‘Orin'were harvested at190 d, 180 d, 195 d, 180 d, 125 d, 150 d, and 165 d after flowering, respectively. Six apple trees(n=6)for each cultivar were selected for fruit sampling. Fruit were harvested from the four sides of the crown of each tree. The sampled fruits were packed and transported to the laboratory. One quarter of each fruit was taken and cut into small pieces and mixed. The aroma components of the fruits were extracted by the headspace solid-phase microextraction(SPME). One gram of sodium chloride and rotor were added to a 50 mL sample bottle, and 5 g sample and 10 μL 3-nonanone(0.04 μL · mL-1) were added successively. The sample bottle was then sealed with tin foil, and balanced in a magnetic stirring heating plate for10 min. After that, the extraction head was inserted into the well balanced sample bottle for adsorption.After 40 min, the extraction head was inserted into a GC sample port at 250 ℃ for desorption. After desorption for 2.5 min, the extraction head was taken out to determinate the aroma components in fruits using the gas chromatography-mass spectrometry(GC-MSQP-2010). Helium was used as the carrier gas at a flow rate of 1.0 mL · min-1. A HP-INNOW capillary column of 60 m in length, 0.25 mm in inner diameter and 0.25 μm film thickness was used. Injection port temperature was 230 ℃ and a non-split injection mode was applied. The column temperature started from 40 ℃(holding 3 min) and increased to150 ℃ at the rate of 5 ℃ · min-1, then rose at 10 ℃ · min-1 to 220 ℃, which was maintained for 5 min.The MC were equipped with an electron ionization(EI source) with an electron bombardment energy of70 eV, an ion source temperature of 240 ℃ and a transmission line temperature of 240 ℃.【Results】A total of 92 aroma substances were detected in the seven apple cultivars, including 53 esters, 12 aldehydes, 6 alcohols, 4 ketones, 9 olefins, and 8 other species. Among them,‘Ruixue'contained 46,‘Pink Lady'49,‘Fuji'35,‘Gala'49,‘Jonagold'38,‘Golden Delicious' 42, and‘Orin'42 of the aromatic components.‘Pink Lady'and‘Gala'had the largest total volatile matter, followed by‘Ruixue', and‘Fuji'had the lowest. Esters were the most abundant across the seven apple varieties, and it included20-30 species, while ketones and alcohols were the least, with only 2-5 species. The common aroma components of the seven apple varieties were butyl acetate, butyl butyrate, hexyl acetate, 2-methylbutyl,methyl butanoate, Hexyl 2-methylbutanoate, Hexyl hexanoate, Hexanal, 2-Hexanal and à-Farnesene,etc. The apple fruit of different varieties were clustered into different genomic groups according to the PCA score map. Based on the distance between the varieties, they were generally classified into three groups. The first group included‘Gala'and‘Pink Lady', located at the top left of the score chart. The second group contained‘Golden Delicious' ‘Fuji'and‘Orin', located at the bottom left of the score chart. The distance was small in this group, which indicated the great similarity among the three apple varieties. The third group included‘Jonagold'and‘Ruixue'on the right side of the score map. The second principal component showed that the distance between the two cultivars was large, and the relative content of volatile matter and material was quite different.【Conclusion】Compared with the other selected apple varieties, the new apple variety‘Ruixue'had more aroma components, including a higher level of hexyl 2-methylbutanoate(15.24%), 2-hexenal(17.65%) and à-farnesene(27.88%), while the content of 1-butanol, 2-methyl-, acetate and acetic acid, hexyl ester were lower, and these aroma components probably formed the unique flavor of‘Ruixue'apple.
【Objective】Seven apple varieties including‘Ruixue'‘Fuji'‘Pink Lady'‘Gala'‘Jonagold'‘Golden Delicious' and‘Orin'were selected as experimental materials in the present study. The differences in their aroma components at ripe stage were analyzed. The main aroma substances in‘Ruixue'were further explored in order to popularize the new apple variety.【Methods】Unbagged apple fruits of the seven varieties were taken from the Experimental Station of Northwest A&F University, Baishui County, Shaanxi Province, China in 2017. These apple trees had the same growth conditions and management levels. They were trained into spindle shape and single-row planted at 1.5 m × 4 m tree spacings. Starch dyeing, color and maturity of the fruits were determined based on sensory evaluations.‘Ruixue'‘Fuji'‘Pink Lady'‘Gala'‘Jonagold'‘Golden Delicious' and‘Orin'were harvested at190 d, 180 d, 195 d, 180 d, 125 d, 150 d, and 165 d after flowering, respectively. Six apple trees(n=6)for each cultivar were selected for fruit sampling. Fruit were harvested from the four sides of the crown of each tree. The sampled fruits were packed and transported to the laboratory. One quarter of each fruit was taken and cut into small pieces and mixed. The aroma components of the fruits were extracted by the headspace solid-phase microextraction(SPME). One gram of sodium chloride and rotor were added to a 50 mL sample bottle, and 5 g sample and 10 μL 3-nonanone(0.04 μL · mL-1) were added successively. The sample bottle was then sealed with tin foil, and balanced in a magnetic stirring heating plate for10 min. After that, the extraction head was inserted into the well balanced sample bottle for adsorption.After 40 min, the extraction head was inserted into a GC sample port at 250 ℃ for desorption. After desorption for 2.5 min, the extraction head was taken out to determinate the aroma components in fruits using the gas chromatography-mass spectrometry(GC-MSQP-2010). Helium was used as the carrier gas at a flow rate of 1.0 mL · min-1. A HP-INNOW capillary column of 60 m in length, 0.25 mm in inner diameter and 0.25 μm film thickness was used. Injection port temperature was 230 ℃ and a non-split injection mode was applied. The column temperature started from 40 ℃(holding 3 min) and increased to150 ℃ at the rate of 5 ℃ · min-1, then rose at 10 ℃ · min-1 to 220 ℃, which was maintained for 5 min.The MC were equipped with an electron ionization(EI source) with an electron bombardment energy of70 eV, an ion source temperature of 240 ℃ and a transmission line temperature of 240 ℃.【Results】A total of 92 aroma substances were detected in the seven apple cultivars, including 53 esters, 12 aldehydes, 6 alcohols, 4 ketones, 9 olefins, and 8 other species. Among them,‘Ruixue'contained 46,‘Pink Lady'49,‘Fuji'35,‘Gala'49,‘Jonagold'38,‘Golden Delicious' 42, and‘Orin'42 of the aromatic components.‘Pink Lady'and‘Gala'had the largest total volatile matter, followed by‘Ruixue', and‘Fuji'had the lowest. Esters were the most abundant across the seven apple varieties, and it included20-30 species, while ketones and alcohols were the least, with only 2-5 species. The common aroma components of the seven apple varieties were butyl acetate, butyl butyrate, hexyl acetate, 2-methylbutyl,methyl butanoate, Hexyl 2-methylbutanoate, Hexyl hexanoate, Hexanal, 2-Hexanal and à-Farnesene,etc. The apple fruit of different varieties were clustered into different genomic groups according to the PCA score map. Based on the distance between the varieties, they were generally classified into three groups. The first group included‘Gala'and‘Pink Lady', located at the top left of the score chart. The second group contained‘Golden Delicious' ‘Fuji'and‘Orin', located at the bottom left of the score chart. The distance was small in this group, which indicated the great similarity among the three apple varieties. The third group included‘Jonagold'and‘Ruixue'on the right side of the score map. The second principal component showed that the distance between the two cultivars was large, and the relative content of volatile matter and material was quite different.【Conclusion】Compared with the other selected apple varieties, the new apple variety‘Ruixue'had more aroma components, including a higher level of hexyl 2-methylbutanoate(15.24%), 2-hexenal(17.65%) and à-farnesene(27.88%), while the content of 1-butanol, 2-methyl-, acetate and acetic acid, hexyl ester were lower, and these aroma components probably formed the unique flavor of‘Ruixue'apple.
引文
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[2]卢明艳,刘珩,孙守文,张东亚,赵蕾,陶秀冬,古丽米热.3个苹果品种果实香气物质研究[J].新疆农业科学,2017(10):1796-1803.LU Mingyan,LIU Heng,SUN Shouwen,ZHANG Dongya,ZHAO Lei,TAO Xiudong,GU Limire.Comparison of aroma components in three apple cultivars[J].Xinjiang Agricultural Sciences.2017(10):1796-1803.
[3]ESPINO-DíAZ M,SEPúLVEDA D R,GONZáLEZ-AGUI-LAR G,OLIVAS G I.Biochemistry of apple aroma:A review[J].Food Technoly and Biotechnology,2016,54(4):375-394.
[4]史清龙,樊明涛,闫梅梅,曲直,王向丽,陈伟.陕西主栽苹果品种间香气成分的气相色谱/质谱分析[J].酿酒,2005,32(5):66-69.SHI Qinglong,FAN Mingtao,YAN Meimei,QU Zhi,WANGXiangli,CHEN Wei.Analysis of aroma components of apple being planted mainly in Shaanxi province by Gas Chromatography/Mass Spectrometry[J].Liquor Making,2005,32(5):66-69.
[5]曾辉.不同品种苹果特征香气的表征与识别[D].长沙:湖南农业大学,2016.ZENG Hui.Research on representation and recognition of characteristic aroma of different apple cultivars[D].Changsha:Hunan Agricultural University,2016.
[6]刘珩,卢明艳,王涛,孙守文,赵蕾,古丽米热,张东亚.套袋对两个苹果品种果实香气成分的影响[J].湖北农业科学,2017,56(20):3889-3893.LIU Heng,LU Mingyan,WANG Tao,SUN Shouwen,ZHAOLei,GU Limire,ZHANG Dongya.The influence of bagging on the aroma components of two apple cultivars[J].Hubei Agricultural Sciences,2017,56(20):3889-3893.
[7]李慧峰,王海波,李林光,吕德国,杨建明.套袋对‘寒富’苹果果实香气成分的影响[J].中国生态农业学报,2011,19(4):843-847.LI Huifeng,WANG Haibo,LI Linguang,LüDeguo,YANGJianming.Effects of bagging on‘Hanfu’apple aroma compounds[J].Chinese Journal of Eco-Agriculture,2011,19(4):843-847.
[8]樊丽.苹果果实贮藏期间香气特性的研究[D].杨凌:西北农林科技大学,2014.FAN Li.Study on aroma characteristic of apple fruits during storage[D].Yangling:Northwest A&F University,2014.
[9]程焕,陈健乐,周晓舟,陈荣荣,刘东红,叶兴乾.水果香气物质分析及合成途径研究进展[J].中国食品学报,2016,16(1):211-218.CHENG Huan,CHEN Jianle,ZHOU Xiaozhou,CHENRongrong,LIU Donghong,YE Xingqian.Advances in identification and biosynthetic pathwayof key aroma in fruits[J].Journal of Chinese Institute of Food Science and Technology,2016,16(1):211-218.
[10]SIEBERT T E,BARKER A,PEARSON W,BARTER S R,MAB L D,DARRIET P,HERDERICH M J,FRANCIS I L.Volatile compounds related to‘Stone Fruit’aroma attributes in viognier and chardonnay wines[J].Journal of Agricultural and Food Chemistry,2018,66(11):2838-2850.
[11]LIU Y,CHEN N,MA Z,CHE F,MAO J,CHEN B.The Changes in color,soluble sugars,organic acids,anthocyanins and aroma components in‘starkrimson’during the ripening period in China[J].Molecules,2016,21(6):812-813.
[12]NOBRE A C,DE ALMEIDAáS,LEMOS A P,MAGALH?ESH C,GARRUTI D S.Volatile profile of cashew apple juice fibers from different production steps[J].Molecules,2015,20(6):9803-9815.
[13]FARNETI B,KHOMENKO I,CAPPELLIN L,TING V,RO-MANO A,BIASIOLI F,COSTA G,COSTA F.Comprehensive VOC profiling of an apple germplasm collection by PTR-ToF-MS[J].Metabolomics,2015,11(4):838-850.
[14]CHARLES M,ENDRIZZI I,APREA E,ZAMBANINI J,BET-TA E,GASPERI F.Dynamic and static sensory methods to study the role of aroma on taste and texture:A multisensory approach to apple perception[J].Food Quality and Preference,2017,62:17-30.
[15]WANG H B,WANG C Z,CHENG L L,CHANG Y S,HE P,LI L G.Effect of metaxenia on volatile compounds in bagged apple fruit of Fuji[J].Agricultural Science&Technology,2017,18(4):583-587.
[16]ECHEVERRI A G,FUENTES T,GRAELL J,LARA I,LóPEZM L.Aroma volatile compounds of‘Fuji’apples in relation to harvest date and cold storage technology:a comparison of two seasons[J].Postharvest Biology and Technology,2004,32(1):29-44.
[17]MANNUCCI A,SERRA A,REMORINI D,CASTAGNA A,MELE M,SCARTAZZA A,RANIERI A.Aroma profile of Fuji apples treated with gelatin edible coating during their storage[J].LWT-Food Science and Technology,2017,85:28-36.
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