日中性草莓不同季节果实挥发性成分差异
|
摘要
【目的】比较日中性草莓秋季和冬季果实挥发性成分,明确季节变化对挥发性成分构成及香气值的影响,为研究草莓香气形成和开发利用日中性品种提供理论依据。【方法】以日中性品种‘阿尔比’‘蒙特瑞’‘波特拉’和‘圣安德瑞斯’的秋季大拱棚栽培和冬季日光温室栽培的成熟果实为试材,采用顶空固相微萃取和气谱-质谱联用方法检测挥发性成分并进行定性、定量分析,计算挥发性成分的数量、含量、比例和香气值,通过主成分分析对秋、冬果实香气成分含量差异做进一步分析,并依据香气值>1的成分,利用聚类热图对供试样品进行分类。【结果】共检测到88种挥发性成分,计算了57种成分的香气值,其中有30种成分的香气值>1。季节变化对各类挥发性成分数量和总含量的影响因品种而异;冬季果实中酯类成分的含量及在总挥发性成分中的比例显著高于秋季果实,而萜烯类成分的比例则显著低于秋季果实。主成分分析表明,‘波特拉’果实的挥发性成分含量受季节变化影响最小,而‘圣安德瑞斯’受季节影响最大。所有挥发性成分中,丁酸乙酯的平均香气值最高,对果实香气有重要影响;与秋季果实相比,冬季果实乙酸丁酯和丁酸甲酯的香气值显著升高;香气值>1的萜烯类成分在冬季果实中的香气值之和均低于秋季果实。丁酸乙酯、丁酸丁酯、4-甲氧基-2,5-二甲基-3(2H)-呋喃酮(DMMF)、己酸乙酯、芳樟醇等成分在不同季节果实的香气差异中起重要作用。通过热图分析可以将供试样品分为3类,其中第I类样品包括‘阿尔比’秋季果实、冬季果实和‘蒙特瑞’秋季果实,它们的总香气值和丁酸乙酯香气值均高于其他样品。【结论】季节变化主要影响果实的酯类和萜烯类成分,冬季果实的酯类含量、比例显著高于秋季果实,而萜烯类的比例则显著低于秋季果实。4个品种中,‘波特拉’果实挥发性成分含量受季节影响最小,而‘阿尔比’果实香气最浓,香气受季节变化的影响最小,‘圣安德瑞斯’挥发性成分含量和香气均受影响最大。
【Objective】 Fruit volatiles of day-neutral strawberries harvested in autumn and winter were compared to clarify the effects of seasonal changes on volatile composition and odor activity value(OAV) of volatiles, aiming to provide theoretical basis for research on strawberry aroma and utilization of day-neutral cultivars. 【Method】 Matured fruits of day-neutral cultivars(including Albion, Monterey, Portola, and San Andreas) were harvested from high-tunnel in autumn and greenhouse in winter, respectively.Volatiles were extracted by using solid-phase microextraction(SPME), detected by gas chromatograph-mass spectrometer(GC-MS)and analyzed qualitatively and quantitatively. The numbers, contents, percentages and OAVs of volatiles were calculated. Principal component analysis(PCA) was employed to analyze the differences in volatiles content between autumn and winter strawberries.Clustered heatmap was used to classify the samples depending on the volatiles with OVA higher than 1. 【Result】 A total of 88 individual volatiles were identified and the OAVs of 57 volatiles were calculated. It was found that there were 30 components with OAV higher than 1. Effects of seasonal changes on the number of each chemical category and the total content of volatiles varied among cultivars. Compared to the autumn fruits, the content and percentage of esters in winter fruits were significantly higher,while terpenes were remarkably lower. The result of PCA indicated that, compared with other cultivars, volatiles pattern of Portola showed less variation, whereas San Andreas showed the highest variation between two seasons. Ethyl butanoate was very important for these tested cultivars since its average OAV was the highest in all volatiles. The OAVs of butyl acetate and methyl butanoate in winter fruits were noticeably higher than that in autumn fruits. However, compared with autumn fruits, the winter fruits of each cultivar had a lower sum of terpene OAVs that were higher than 1. Ethyl butanoate, butyl butanoate, 4-methoxy-2, 5-dimethyl-3(2 H)-furanone, ethyl hexanoate and linalool played an important role in the aroma differences between fruits of different seasons.The eight tested samples were classified into 3 groups using clustered heatmap. The group I included Albion autumn, Albion winter and Monterey autumn, of which total OAVs and the OAVs of ethyl butanoate were significantly higher than other groups.【Conclusion】Seasonal change had a remarkable impact on esters and terpenes in fruit volatiles of day-neutral strawberry cultivars.It was showed that the content and percentage of esters in winter fruits were significantly higher than autumn fruits, while the percentage of terpenes was remarkably lower in winter fruits. Among the 4 tested cultivars, Portola showed the least variation in volatile content between autumn and winter. Albion was the cultivar with intense aroma and its aroma performance presented the least changes when season changed, however, San Andreas was the one with the largest volatile variation both in volatile content and fruit aroma.
【Objective】 Fruit volatiles of day-neutral strawberries harvested in autumn and winter were compared to clarify the effects of seasonal changes on volatile composition and odor activity value(OAV) of volatiles, aiming to provide theoretical basis for research on strawberry aroma and utilization of day-neutral cultivars. 【Method】 Matured fruits of day-neutral cultivars(including Albion, Monterey, Portola, and San Andreas) were harvested from high-tunnel in autumn and greenhouse in winter, respectively.Volatiles were extracted by using solid-phase microextraction(SPME), detected by gas chromatograph-mass spectrometer(GC-MS)and analyzed qualitatively and quantitatively. The numbers, contents, percentages and OAVs of volatiles were calculated. Principal component analysis(PCA) was employed to analyze the differences in volatiles content between autumn and winter strawberries.Clustered heatmap was used to classify the samples depending on the volatiles with OVA higher than 1. 【Result】 A total of 88 individual volatiles were identified and the OAVs of 57 volatiles were calculated. It was found that there were 30 components with OAV higher than 1. Effects of seasonal changes on the number of each chemical category and the total content of volatiles varied among cultivars. Compared to the autumn fruits, the content and percentage of esters in winter fruits were significantly higher,while terpenes were remarkably lower. The result of PCA indicated that, compared with other cultivars, volatiles pattern of Portola showed less variation, whereas San Andreas showed the highest variation between two seasons. Ethyl butanoate was very important for these tested cultivars since its average OAV was the highest in all volatiles. The OAVs of butyl acetate and methyl butanoate in winter fruits were noticeably higher than that in autumn fruits. However, compared with autumn fruits, the winter fruits of each cultivar had a lower sum of terpene OAVs that were higher than 1. Ethyl butanoate, butyl butanoate, 4-methoxy-2, 5-dimethyl-3(2 H)-furanone, ethyl hexanoate and linalool played an important role in the aroma differences between fruits of different seasons.The eight tested samples were classified into 3 groups using clustered heatmap. The group I included Albion autumn, Albion winter and Monterey autumn, of which total OAVs and the OAVs of ethyl butanoate were significantly higher than other groups.【Conclusion】Seasonal change had a remarkable impact on esters and terpenes in fruit volatiles of day-neutral strawberry cultivars.It was showed that the content and percentage of esters in winter fruits were significantly higher than autumn fruits, while the percentage of terpenes was remarkably lower in winter fruits. Among the 4 tested cultivars, Portola showed the least variation in volatile content between autumn and winter. Albion was the cultivar with intense aroma and its aroma performance presented the least changes when season changed, however, San Andreas was the one with the largest volatile variation both in volatile content and fruit aroma.
引文
[1]ZHANG Y T,WANG G X,DONG J,ZHONG C F,CHANG L L,ZHANG H L.The current progress in strawberry breeding in China.Acta Horticulturae,2017,1156:7-11.
[2]DALE A,HANCOCK J F,LUBY J J.Breeding dayneutral strawberries for northern North America.Acta Horticulturae,2002,567:133-136.
[3]沈岚,张国芳,吕鹏飞,赵天荣,赵已栋,黄坚.美系日中性草莓宁波引种试验.黑龙江农业科学,2016,3:74-76.SHEN L,ZHANG G F,LYU P F,ZHAO T R,ZHAO Y D,HUANG J.Experiment of introduction American mid-day strawberry varieties in Ningbo.Heilongjiang Agricultural Sciences,2016,3:74-76.(in Chinese)
[4]董静,张运涛,王桂霞,钟传飞,常琳琳.日光温室栽培不同四季草莓的产量品质比较//张运涛,雷家军,王桂霞.草莓研究进展(V).北京:中国农业出版社,2017:365-369.DONG J,ZHANG Y T,WANG G X,ZHONG C F,CHANG L L.Comparison on yield and fruit quality of day-neutral and everbearing strawberries planted in greenhouse//ZHANG Y T,LEI J J,WANG GX.Advances in Strawberry Research V.Beijing:Chinese Agriculture Press,2017:365-369.(in Chinese)
[5]汪国鲜,孙建丽,蒋海玉,杨春梅,吴丽芳,单芹丽,余蓉培,阮继伟.日中性草莓品种主要经济性状评价.西南农业学报,2018,31(10):2179-2184.WANG G X,SUN J L,JIANG H Y,YANG C M,WU L F,SHAN Q L,YU R P,RUAN J W.Determination and analysis of major economic traits of day-neutral strawberry cultivars.Southwest China Journal of Agricultural Sciences,2018,31(10):2179-2184.(in Chinese)
[6]PYYSALO T,HONKANEN E,HIRVI T.Volatiles of wild strawberries,Fragaria vesca L,compared to those of cultivated berries,Fragaria ananassa cv Senga sengana.Journal of Agricultural and Food Chemistry,1979,27:19-22.
[7]ULRICH D,HOBERG E,RAPP A,KECKE S.Analysis of strawberry flavor-discrimination of aroma types by quantification of volatile compounds.Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1997,205:218-223.
[8]ZABETAKIS I,HOLDEN M A.Strawberry flavor:analysis and biosynthesis.Journal of the Science of Food and Agriculture,1997,74:421-434.
[9]DOUILLARD C,GUICHARD E.The aroma of strawberry(Fragaria ananassa):Characterization of some cultivars and influence of freezing.Journal of the Science of Food and Agriculture,1990,50:517-531.
[10]LARSEN M,POLL L.Odour thresholds of some important aroma compounds in strawberries.Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1992,195:120-123.
[11]SCHIEBERLE P,HOFMANN T.Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements after sensory studies on model mixtures.Journal of Agricultural and Food Chemistry,1997,45:227-232.
[12]PéREZ A G,RIOS J J,SANZ C,OLíAS J M.Aroma components and free amino acids in strawberry variety Chandler during ripening.Journal of Agricultural and Food Chemistry,1992,40:2232-2235.
[13]PéREZ A G,SANZ C,OLíAS J M.Aroma quality evaluation of strawberry cultivars in Southern Spain.Acta Horticulturae,1997,439:337-340.
[14]DU X,PLOTTO A,BALDWIN E,ROUSEFF R.Evaluation of volatiles from two subtropical strawberry cultivars using GC-Olfactometry,GC-MS Odor activity values,and sensory analysis.Journal of Agricultural and Food Chemistry,2011,59(23):12569-12577.
[15]张运涛,董静,王桂霞.草莓香味的形成和香味育种.中国农业科学,2004,37(7):1039-1044.ZHANG Y T,DONG J,WANG G X.Formation of aroma volatiles in strawberry fruit and aroma breeding.Scientia Agricultura Sinica,2004,37(7):1039-1044.(in Chinese)
[16]FORNEY C F,KALT W,JORDAN M A.The composition of strawberry aroma is influenced by cultivars,maturity,and storage.HortScience,2000,35:1022-1026.
[17]GóMEZ-MíGUEZ M J,GóMEZ-MíGUEZ M,VICARIO I M,HEREDIA F J.Assessment of colour and aroma in white wines vinifications:Effects of grape maturity and soil type.Journal of Food Engineering,2007,79(3):758-764.
[18]孙磊,钱旭,张国军,闫爱玲,王晓玥,王慧玲,任建成,徐海英.‘香妃’和‘早玫瑰香’葡萄温室与露地栽培单萜积累差异分析.园艺学报,2018,45(8):1467-1478.SUN L,QIAN X,ZHANG G J,YAN A L,WANG X Y,WANG H L,REN J C,XU H Y.Differential monoterpenes accumulation of‘Xiangfei’and‘Zao Meiguixiang’grapes between greenhouse and open-field cultivation.Acta Horticulturae Sinica,2018,45(8):1467-1478.(in Chinese)
[19]LU H Y,WANG K D,WANG L,LI D,YAN J W,BAN Z J,LUO Z S,LI L,YANG D M.Effect of superatmospheric oxygen exposure on strawberry(Fragaria×ananassa Duch.)volatiles,sensory and chemical attributes.Postharvest Biology and Technology,2018,142:60-71.
[20]FU X M,CHENG S H,ZHANG Y Q,DU B,FENG C,ZHOU Y,MEIX,JIANG Y M,DUAN X W,YANG Z Y.Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry(Fragaria×ananassa Duch.)under interaction of light and temperature.Food Chemistry,2017,221:356-364.
[21]IHSAN K,INCILAY G,TUGCA B,KUBRA S,IHRAHIM SANI O,BANU B,BELGIN C,FERDA S.Effect of fruit maturity level on quality,sensory properties and volatile composition of two common apricot(Prunus armeniaca L.)varieties.Journal of Food Science and Technology,2018,55(7):2671-2678.
[22]DONG J,ZHANG Y T,TANG X W,JIN W M,HAN Z H.Differences in volatile ester composition between Fragaria×ananassa and F.vesca and implications for strawberry aroma patterns.Scientia Horticulturae,2013,150:47-53.
[23]马微,牛莹莹,骆强伟,孙峰,伍国红,廖康.吐鲁番地区温室与露地栽培葡萄枝叶生长及果实品质差异分析.新疆农业科学,2016,53(7):1204-1209.MA W,NIU Y Y,LUO Q W,SUN F,WU G H,LIAO K.Variance analysis on vegetative organ growth and fruit quality of grape in the greenhouses and open field in Turpan.Xinjiang Agricultural Sciences,2016,53(7):1204-1209.(in Chinese)
[24]SAMYKANNO K,PANG E,MARRIOTT P J.Genotypic and environmental effects on flavor attributes of‘Albion’and‘Juliette’strawberry fruits.Scientia Horticulturae,2013,164:633-642.
[25]KAFKAS E,TüREMIS N,BILGILI B,ZARIFIKHOSROSHAHI M,BURGUT A,KAFKAS S.Aroma profiles of organically grown‘Benicia’and‘Albion’strawberries.Acta Horticulturae,2017,1156:703-708.
[26]谢剑平.烟草香原料.北京:化学工业出版社,2009:261-355.XIE J P.Materials Constituting Tobacco Tragrance.Beijing:Chemical Industry Press,2009:261-355.(in Chinese)
[27]PINO J A,MESA J.Contribution of volatile compounds to mango(Mangifera indica L.)aroma.Flavour and Fragrance Journal,2006,21(2):207-213.
[28]JETTI R R,YANG E,KURNIANTA A,FINN C,QIAN M C.Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.Journal of Food Science,2007,72(7):S487-S496.
[29]QIAN M C,WANG Y Y.Seasonal variation of volatile composition and odor activity value of‘Marion’(Rubus spp.hyb)and‘Thornless Evergreen’(R.laciniatus L.)blackberries.Journal of Food Science,2005,70(1):C13-C20.
[30]NOGUEROL-PATO R,GONZáLEZ-BARREIRO C,CANCHO-GRANDE B,SIMAL-GáNDARA J.Quantitative determination and characterization of the main odourants of Mencía monovarietal red wines.Food Chemistry,2009,117:473-484.
[31]FERREIRA V,AZNAR M,LóPEZ R,CACHO J.Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract.Key differences in the odor profiles of four high-quality Spanish aged red wines.Journal of Agricultural and Food Chemistry,2001,49(10):4818-4824.
[32]FRANCO M,PEINADO R A,MEDINA M,MORENO J.Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety.Journal of Agricultural and Food Chemistry,2004,52(12):3905-3910.
[33]WU Y S,DUAN S Y,ZHAO L P,GAO Z,LUO M,SONG S R,XUW P,ZHANG C X,MA C,WANG S P.Aroma characterization based on aromatic series analysis in table grapes.Scientific Reports,2016,DOI:10.1038/srep31116.
[34]ACREE T,ARN H.Flavornet and human odor space:Gas chromatography-olfactometry(GCO)of natural products.2010,http://www.flavornet.org/flavornet.html.
[35]MOYANO L,ZEA L,MORENO J,MEDINA M.Analytical study of aromatic series in sherry wines subjected to biological aging.Journal of Agricultural and Food Chemistry,2002,50(25):7356-7361.
[36]GENOVESE A,LAMORTE S A,GAMBUTI A,MOIO L.Aroma of Aglianico and Uva di Troia grapes by aromatic series.Food Research International,2013,53(1):15-23.
[37]KIM Y,LEE K G,KIM M K.Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference.Journal of Food Science and Technology,2016,53(10):3735-3743.
[38]RICCI A,CIRLINI M,LEVANTE A,DALL’ASTA C,GALAVERNAG,LAZZI C.Volatile profile of elderberry juice:Effect of lactic acid fermentation using L.plantarum,L.rhamnosus and L.casei strains.Food Research International,2018,105:412-422.
[39]WANG L B,BAI J H,YU Z F.Responses of volatile compounds in inner tissues on refrigeration in full ripe tomatoes.Journal of Food Processing and Preservation,2017:41:e13272,DOI:10.1111/jfpp.13272
[40]PEINADO R A,MORENO J,BUENO J E,MORENO J A,MAURICIO J C.Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration.Food Chemistry,2004,84:585-590.
[41]PEINADO R A,MAURICIO J C,MORENO J.Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var.capensis.Food Chemistry,2006,94:232-239.
[42]CHEN S X,ZHANG R R,HAO L N,CHEN W F,CHENG S Q.Profiling of volatile compounds and associated gene expression and enzyme activity during fruit development in two cucumber cultivars.PLoS ONE,2015,DOI:10.1371/journal.pone.0119444.
[43]CNA’ANI A,MüHLEMANN J K,RAVID J,MASCI T,KLEMPIENA,NGUYEN T T H,DUDAREVA N,PICHERSKY E,VAINSTEINA.Petunia×hybrida floral scent production is negatively affected by high-temperature growth conditions.Plant,Cell and Environment,2015(38):1333-1346.
[44]CHENG S H,FU X M,MEI X,ZHOU Y,DU B,WATANABE N,YANG Z Y.Regulation of biosynthesis and emission of volatile phenylpropanoids/benzenoids in petunia×hybrida flowers by multifactors of circadian clock,light,and temperature.Plant Physiology and Biochemistry,2016,107:1-8.
[45]ANDRADE H B,BRAGA A F,BERTOLUCCI S K V,HSIE B S,SILVA S T,PINTO J E B P.Effect of plant growth regulators,light intensity and LED on growth and volatile compound of Hyptis suaveolens(L.)poit in vitro plantlets.Acta Horticulturae,2017,1155:277-284.
[46]COLQUHOUN T A,SCHWIETERMAN M L,GILBERT J L,JAWORSKI E A,LANGER K M,JONES C R,RUSHING G V,HUNTER T M,OLMSTEAD J,CLARK D G,FOLTA K M.Light modulation of volatile organic compounds from petunia flowers and select fruits.Postharvest Biology and Technology,2013,86:37-44.
[47]SAGAE M,OYAMA-OKUBO N,ANDO T,MARCHESI E,NAKAYAMA M.Effect of temperature on the floral scent emission and endogenous volatile profile of Petunia axillaris.Bioscience,Biotechology,and Biochemistry,2008,72:110-115.
[48]FARRé-ARMENGOL G,FILELLA I,LLUSIàJ,NIINEMETSü,PE?UELAS J.Changes in floral bouquets from compound-specific responses to increasing temperatures.Global Change Biology,2014,20:3660-3669.
[49]FO L K E R S A,HüV E K,A M M A N N C,D I N D O R F T,KESSELMEIER J,KLEIST E,KUHN U,UERLINGS R,WILDT J.Methanol emissions from deciduous tree species:Dependence on temperature and light intensity.Plant Biology,2008,10:65-75.
[50]WENDA-PIESIK A.Volatile organic compound emissions by winter wheat plants(Triticum aestivum L.)under Fusarium spp.Infestation and various abiotic conditions.Polish Journal of Environmental Studies,2011,20(5):1335-1342.
[51]GOH H H,KHAIRUDIN K,SUKIRAN N A,NORMAH M N,BAHARUM S N.Metabolite profiling reveals temperature effects on the VOCs and flavonoids of different plant populations.Plant Biology,2016,18(S1):130-139.
[52]UBI B E,HONDA C,BESSHO H,KONDO S,WADA M,KOBAYASHI S,MORIGUCHI T.Expression analysis of anthocyanin biosynthetic genes in apple skin:Effect of UV-B and temperature.Plant Science,2006,170:571-578.
[53]BOATRIGHT J,NEGRE F,CHEN X L,KISH C M,WOOD B,PEELG,ORLOVA I,GANG D,RHODES D,DUDAREVA N.Understanding in vivo benzenoid metabolism in petunia petal tissue.Plant Physiology,2004,135:1993-2011.
[54]PROCISSI A,DOLFINI S,RONCHI A,TONELLI C.Lightdependent spatial and temporal expression of pigment regulatory genes in developing maize seeds.The Plant Cell,1997,9:1547-1557.
[55]TAKOS A M,JAFFéF W,JACOB S R,BOGS J,ROBINSON S P,WALKER A R.Light-induced expression of a MYB gene regulates anthocyanin biosynthesis in red apples.Plant Physiology,2006,142:1216-1232.
[56]BOREVITZ J O,XIA Y,BLOUNT J,DIXON R A,LAMB C.Activation tagging identifies a conserved MYB regulator of phenylpropanoid biosynthesis.The Plant Cell,2000,12:2383-2394.
[57]ZVI M M B,NEGRE-ZAKHAROV F,MASCI T,OVADIS M,SHKLARMAN E,BEN-MEIR H,TZFIRA T,DUDAREVA N,VAINSTEIN A.Interlinking showy traits:co-engineering of scent and colour biosynthesis in flowers.Plant Biotechnology Journal,2008,6:403-415.
[58]ZVI M M B,SHKLARMAN E,MASCI T,KALEV H,DEBENER T,SHAFIR S,OVADIS M,VAINSTEIN A.PAP1 transcription factor enhances production of phenylpropanoid and terpenoid scent compounds in rose flowers.New Phytologist,2012,195:335-345.
[59]SHEN X J,ZHAO K,LIU L L,ZHANG K C,YUAN H Z,LIAO X,WANG Q,GUO X W,LI F,LI T H.A role for PacMYBA in ABA-regulated anthocyanin biosynthesis in red-colored sweet cherry cv.Hong Deng(Prunus avium L.).Plant&Cell Physiology,2014,55(5):862-880.
[60]RAYMOND O,GOUZY J,JUST J,BADOUIN H,VERDENAUD M,LEMAINQUE A,VERGNE P,MOJA S,CHOISNE N,PONT C,CARRèRE S,CAISSARD J,COULOUX A,COTTRET L,AURY J,SZéCSI J,LATRASSE D,MADOUI M,FRAN?OIS L,FU X P,YANG S H,DUBOIS A,PIOLA F,LARRIEU A,PEREZ M,LABADIE K,PERRIER L,GOVETTO B,LABROUSSE Y,VILLAND P,BARDOUX C,BOLTZ V,LOPEZ-ROQUES C,HEITZLER P,VERNOUX T,VANDENBUSSCHE M,QUESNEVILLEH,BOUALEM A,BENDAHMANE A,LIU C,BRIS M L,SALSE J,BAUDINO S,BENHAMED M,WINCKER P,BENDAHMANE M.The Rosa genome provides new insights into the domestication of modern roses.Nature Genetics,2018.https://doi.org/10.1038/s41588-018-0110-3.
[61]XU X Q,LIU B,ZHU B Q,LAN Y B,GAO Y,WANG D,REEVESM J,DUAN C Q.Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions.Plant Physiology and Biochemistry,2015,89:123-133.
[62]DUAN L L,PAN Q H,TANG X J,YANG Q,JIANG R,SHI Y,DUAN C Q.Characteristic aroma compounds in two new Vitis vinifera cultivars(table grapes)and impact of vintage and greenhouse cultivation.South African Journal of Enology and Viticulture,2014,35(2):264-277.
[63]LEE J H J,JAYAPRAKASHA G K,RUSH C M,CROSBY K M,PATIL B S.Production system influences volatile biomarkers in tomato.Metabolomics,2018,14:99.
[64]FRIEDEL M,FROTSCHER J,NITSCH M,HOFMANN M,BOGS J,STOLL M,DIETRICH H.Light promotes expression of monoterpene and flavonol metabolic genes and enhances flavor of winegrape berries(Vitis vinifera L.cv.Riesling).Australian Journal of Grape&Wine Research,2016,22(3):409-421.
[65]PASCUAL G A,SERRA I,CALDERóN-ORELLANA A,LAURIE VF,LOPéZ M D.Changes in concentration of volatile compounds in response to defoliation of Muscat of Alexandria grapevines grown under a traditional farming system.Chilean Journal of Agricultural Research,2017,77(4):373-381.
[66]ZHANG E,CHAI F,ZHANG H,LI S,LIANG Z,FAN P.Effects of sunlight exclusion on the profiles of monoterpene biosynthesis and accumulation in grape exocarp and mesocarp.Food Chemistry,2017,237:379-389.
[67]MILLER T W,FELLMAN J K,MATTHEIS J P,MATTINSON D S.Factors that influence volatile ester biosynthesis in‘Delicious’apples.Acta Horticulturae,1998,464:195-200.
[68]SANZ C,PéREZ A G,OLíAS R.Effects of temperature on flavor components in“in vitro”grown strawberry.Acta Horticulturae,2002,567:365-368.
[69]EDGER P P,POORTEN T J,BUREN R V,HARDIGAN M A,COLLE M,MCKAIN M R,SMITH R D,TERESI S J,NELSON A DL,WAI C M,ALGER E I,BIRD K A,YOCCA A E,PUMPLIN N,OU S J,BEN-ZVI G,BRODT A,BARUCH K,SWALE T,SHIUE L,ACHARYA C B,COLE G S,MOWER J P,CHILDS K L,JIANG N,LYONS E,FREELING M,PUZEY J R,KNAPP S J.Origin and evolution of the octoploid strawberry genome.Nature Genetics,2019,https://doi.org/10.1038/s41588-019-0356-4.
[70]ZHANG B,XI W P,WEI W W,SHEN J Y,FERGUSON I,CHEN KS.Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit.Postharvest Biology and Technology,2011,60:7-16.
[71]SCHREIER P.Quantitative composition of volatile constituents in cultivated strawberries,Fragaria ananassa cv.Senga sengana,Senga litessa,and Senga gourmella.Journal of the Science of Food and Agriculture,1980,31:487-494.
[72]HAKALA M A,LAPVETELAINEN A T,KALLIA H P.Volatile compounds of selected strawberry varieties ananlyzed by purge-andtrap headspace GC-MS.Journal of Agricultural and Food Chemistry,2002,50:1133-1142.
[73]OLBRICHT K,GRAFE C,WEISS K,ULRICH D.Inheritance of aroma compounds in a model population of Fragaria×ananassa Duch.Plant Breeding,2008,127:87-93.
[74]OLBRICHT K,ULRICH D.Domestication effects in European breeding history of strawberry demonstrated by aroma compound pattern.Acta Horticulturae,2017,1156:61-68.
[2]DALE A,HANCOCK J F,LUBY J J.Breeding dayneutral strawberries for northern North America.Acta Horticulturae,2002,567:133-136.
[3]沈岚,张国芳,吕鹏飞,赵天荣,赵已栋,黄坚.美系日中性草莓宁波引种试验.黑龙江农业科学,2016,3:74-76.SHEN L,ZHANG G F,LYU P F,ZHAO T R,ZHAO Y D,HUANG J.Experiment of introduction American mid-day strawberry varieties in Ningbo.Heilongjiang Agricultural Sciences,2016,3:74-76.(in Chinese)
[4]董静,张运涛,王桂霞,钟传飞,常琳琳.日光温室栽培不同四季草莓的产量品质比较//张运涛,雷家军,王桂霞.草莓研究进展(V).北京:中国农业出版社,2017:365-369.DONG J,ZHANG Y T,WANG G X,ZHONG C F,CHANG L L.Comparison on yield and fruit quality of day-neutral and everbearing strawberries planted in greenhouse//ZHANG Y T,LEI J J,WANG GX.Advances in Strawberry Research V.Beijing:Chinese Agriculture Press,2017:365-369.(in Chinese)
[5]汪国鲜,孙建丽,蒋海玉,杨春梅,吴丽芳,单芹丽,余蓉培,阮继伟.日中性草莓品种主要经济性状评价.西南农业学报,2018,31(10):2179-2184.WANG G X,SUN J L,JIANG H Y,YANG C M,WU L F,SHAN Q L,YU R P,RUAN J W.Determination and analysis of major economic traits of day-neutral strawberry cultivars.Southwest China Journal of Agricultural Sciences,2018,31(10):2179-2184.(in Chinese)
[6]PYYSALO T,HONKANEN E,HIRVI T.Volatiles of wild strawberries,Fragaria vesca L,compared to those of cultivated berries,Fragaria ananassa cv Senga sengana.Journal of Agricultural and Food Chemistry,1979,27:19-22.
[7]ULRICH D,HOBERG E,RAPP A,KECKE S.Analysis of strawberry flavor-discrimination of aroma types by quantification of volatile compounds.Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1997,205:218-223.
[8]ZABETAKIS I,HOLDEN M A.Strawberry flavor:analysis and biosynthesis.Journal of the Science of Food and Agriculture,1997,74:421-434.
[9]DOUILLARD C,GUICHARD E.The aroma of strawberry(Fragaria ananassa):Characterization of some cultivars and influence of freezing.Journal of the Science of Food and Agriculture,1990,50:517-531.
[10]LARSEN M,POLL L.Odour thresholds of some important aroma compounds in strawberries.Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1992,195:120-123.
[11]SCHIEBERLE P,HOFMANN T.Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements after sensory studies on model mixtures.Journal of Agricultural and Food Chemistry,1997,45:227-232.
[12]PéREZ A G,RIOS J J,SANZ C,OLíAS J M.Aroma components and free amino acids in strawberry variety Chandler during ripening.Journal of Agricultural and Food Chemistry,1992,40:2232-2235.
[13]PéREZ A G,SANZ C,OLíAS J M.Aroma quality evaluation of strawberry cultivars in Southern Spain.Acta Horticulturae,1997,439:337-340.
[14]DU X,PLOTTO A,BALDWIN E,ROUSEFF R.Evaluation of volatiles from two subtropical strawberry cultivars using GC-Olfactometry,GC-MS Odor activity values,and sensory analysis.Journal of Agricultural and Food Chemistry,2011,59(23):12569-12577.
[15]张运涛,董静,王桂霞.草莓香味的形成和香味育种.中国农业科学,2004,37(7):1039-1044.ZHANG Y T,DONG J,WANG G X.Formation of aroma volatiles in strawberry fruit and aroma breeding.Scientia Agricultura Sinica,2004,37(7):1039-1044.(in Chinese)
[16]FORNEY C F,KALT W,JORDAN M A.The composition of strawberry aroma is influenced by cultivars,maturity,and storage.HortScience,2000,35:1022-1026.
[17]GóMEZ-MíGUEZ M J,GóMEZ-MíGUEZ M,VICARIO I M,HEREDIA F J.Assessment of colour and aroma in white wines vinifications:Effects of grape maturity and soil type.Journal of Food Engineering,2007,79(3):758-764.
[18]孙磊,钱旭,张国军,闫爱玲,王晓玥,王慧玲,任建成,徐海英.‘香妃’和‘早玫瑰香’葡萄温室与露地栽培单萜积累差异分析.园艺学报,2018,45(8):1467-1478.SUN L,QIAN X,ZHANG G J,YAN A L,WANG X Y,WANG H L,REN J C,XU H Y.Differential monoterpenes accumulation of‘Xiangfei’and‘Zao Meiguixiang’grapes between greenhouse and open-field cultivation.Acta Horticulturae Sinica,2018,45(8):1467-1478.(in Chinese)
[19]LU H Y,WANG K D,WANG L,LI D,YAN J W,BAN Z J,LUO Z S,LI L,YANG D M.Effect of superatmospheric oxygen exposure on strawberry(Fragaria×ananassa Duch.)volatiles,sensory and chemical attributes.Postharvest Biology and Technology,2018,142:60-71.
[20]FU X M,CHENG S H,ZHANG Y Q,DU B,FENG C,ZHOU Y,MEIX,JIANG Y M,DUAN X W,YANG Z Y.Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry(Fragaria×ananassa Duch.)under interaction of light and temperature.Food Chemistry,2017,221:356-364.
[21]IHSAN K,INCILAY G,TUGCA B,KUBRA S,IHRAHIM SANI O,BANU B,BELGIN C,FERDA S.Effect of fruit maturity level on quality,sensory properties and volatile composition of two common apricot(Prunus armeniaca L.)varieties.Journal of Food Science and Technology,2018,55(7):2671-2678.
[22]DONG J,ZHANG Y T,TANG X W,JIN W M,HAN Z H.Differences in volatile ester composition between Fragaria×ananassa and F.vesca and implications for strawberry aroma patterns.Scientia Horticulturae,2013,150:47-53.
[23]马微,牛莹莹,骆强伟,孙峰,伍国红,廖康.吐鲁番地区温室与露地栽培葡萄枝叶生长及果实品质差异分析.新疆农业科学,2016,53(7):1204-1209.MA W,NIU Y Y,LUO Q W,SUN F,WU G H,LIAO K.Variance analysis on vegetative organ growth and fruit quality of grape in the greenhouses and open field in Turpan.Xinjiang Agricultural Sciences,2016,53(7):1204-1209.(in Chinese)
[24]SAMYKANNO K,PANG E,MARRIOTT P J.Genotypic and environmental effects on flavor attributes of‘Albion’and‘Juliette’strawberry fruits.Scientia Horticulturae,2013,164:633-642.
[25]KAFKAS E,TüREMIS N,BILGILI B,ZARIFIKHOSROSHAHI M,BURGUT A,KAFKAS S.Aroma profiles of organically grown‘Benicia’and‘Albion’strawberries.Acta Horticulturae,2017,1156:703-708.
[26]谢剑平.烟草香原料.北京:化学工业出版社,2009:261-355.XIE J P.Materials Constituting Tobacco Tragrance.Beijing:Chemical Industry Press,2009:261-355.(in Chinese)
[27]PINO J A,MESA J.Contribution of volatile compounds to mango(Mangifera indica L.)aroma.Flavour and Fragrance Journal,2006,21(2):207-213.
[28]JETTI R R,YANG E,KURNIANTA A,FINN C,QIAN M C.Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.Journal of Food Science,2007,72(7):S487-S496.
[29]QIAN M C,WANG Y Y.Seasonal variation of volatile composition and odor activity value of‘Marion’(Rubus spp.hyb)and‘Thornless Evergreen’(R.laciniatus L.)blackberries.Journal of Food Science,2005,70(1):C13-C20.
[30]NOGUEROL-PATO R,GONZáLEZ-BARREIRO C,CANCHO-GRANDE B,SIMAL-GáNDARA J.Quantitative determination and characterization of the main odourants of Mencía monovarietal red wines.Food Chemistry,2009,117:473-484.
[31]FERREIRA V,AZNAR M,LóPEZ R,CACHO J.Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract.Key differences in the odor profiles of four high-quality Spanish aged red wines.Journal of Agricultural and Food Chemistry,2001,49(10):4818-4824.
[32]FRANCO M,PEINADO R A,MEDINA M,MORENO J.Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety.Journal of Agricultural and Food Chemistry,2004,52(12):3905-3910.
[33]WU Y S,DUAN S Y,ZHAO L P,GAO Z,LUO M,SONG S R,XUW P,ZHANG C X,MA C,WANG S P.Aroma characterization based on aromatic series analysis in table grapes.Scientific Reports,2016,DOI:10.1038/srep31116.
[34]ACREE T,ARN H.Flavornet and human odor space:Gas chromatography-olfactometry(GCO)of natural products.2010,http://www.flavornet.org/flavornet.html.
[35]MOYANO L,ZEA L,MORENO J,MEDINA M.Analytical study of aromatic series in sherry wines subjected to biological aging.Journal of Agricultural and Food Chemistry,2002,50(25):7356-7361.
[36]GENOVESE A,LAMORTE S A,GAMBUTI A,MOIO L.Aroma of Aglianico and Uva di Troia grapes by aromatic series.Food Research International,2013,53(1):15-23.
[37]KIM Y,LEE K G,KIM M K.Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference.Journal of Food Science and Technology,2016,53(10):3735-3743.
[38]RICCI A,CIRLINI M,LEVANTE A,DALL’ASTA C,GALAVERNAG,LAZZI C.Volatile profile of elderberry juice:Effect of lactic acid fermentation using L.plantarum,L.rhamnosus and L.casei strains.Food Research International,2018,105:412-422.
[39]WANG L B,BAI J H,YU Z F.Responses of volatile compounds in inner tissues on refrigeration in full ripe tomatoes.Journal of Food Processing and Preservation,2017:41:e13272,DOI:10.1111/jfpp.13272
[40]PEINADO R A,MORENO J,BUENO J E,MORENO J A,MAURICIO J C.Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration.Food Chemistry,2004,84:585-590.
[41]PEINADO R A,MAURICIO J C,MORENO J.Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var.capensis.Food Chemistry,2006,94:232-239.
[42]CHEN S X,ZHANG R R,HAO L N,CHEN W F,CHENG S Q.Profiling of volatile compounds and associated gene expression and enzyme activity during fruit development in two cucumber cultivars.PLoS ONE,2015,DOI:10.1371/journal.pone.0119444.
[43]CNA’ANI A,MüHLEMANN J K,RAVID J,MASCI T,KLEMPIENA,NGUYEN T T H,DUDAREVA N,PICHERSKY E,VAINSTEINA.Petunia×hybrida floral scent production is negatively affected by high-temperature growth conditions.Plant,Cell and Environment,2015(38):1333-1346.
[44]CHENG S H,FU X M,MEI X,ZHOU Y,DU B,WATANABE N,YANG Z Y.Regulation of biosynthesis and emission of volatile phenylpropanoids/benzenoids in petunia×hybrida flowers by multifactors of circadian clock,light,and temperature.Plant Physiology and Biochemistry,2016,107:1-8.
[45]ANDRADE H B,BRAGA A F,BERTOLUCCI S K V,HSIE B S,SILVA S T,PINTO J E B P.Effect of plant growth regulators,light intensity and LED on growth and volatile compound of Hyptis suaveolens(L.)poit in vitro plantlets.Acta Horticulturae,2017,1155:277-284.
[46]COLQUHOUN T A,SCHWIETERMAN M L,GILBERT J L,JAWORSKI E A,LANGER K M,JONES C R,RUSHING G V,HUNTER T M,OLMSTEAD J,CLARK D G,FOLTA K M.Light modulation of volatile organic compounds from petunia flowers and select fruits.Postharvest Biology and Technology,2013,86:37-44.
[47]SAGAE M,OYAMA-OKUBO N,ANDO T,MARCHESI E,NAKAYAMA M.Effect of temperature on the floral scent emission and endogenous volatile profile of Petunia axillaris.Bioscience,Biotechology,and Biochemistry,2008,72:110-115.
[48]FARRé-ARMENGOL G,FILELLA I,LLUSIàJ,NIINEMETSü,PE?UELAS J.Changes in floral bouquets from compound-specific responses to increasing temperatures.Global Change Biology,2014,20:3660-3669.
[49]FO L K E R S A,HüV E K,A M M A N N C,D I N D O R F T,KESSELMEIER J,KLEIST E,KUHN U,UERLINGS R,WILDT J.Methanol emissions from deciduous tree species:Dependence on temperature and light intensity.Plant Biology,2008,10:65-75.
[50]WENDA-PIESIK A.Volatile organic compound emissions by winter wheat plants(Triticum aestivum L.)under Fusarium spp.Infestation and various abiotic conditions.Polish Journal of Environmental Studies,2011,20(5):1335-1342.
[51]GOH H H,KHAIRUDIN K,SUKIRAN N A,NORMAH M N,BAHARUM S N.Metabolite profiling reveals temperature effects on the VOCs and flavonoids of different plant populations.Plant Biology,2016,18(S1):130-139.
[52]UBI B E,HONDA C,BESSHO H,KONDO S,WADA M,KOBAYASHI S,MORIGUCHI T.Expression analysis of anthocyanin biosynthetic genes in apple skin:Effect of UV-B and temperature.Plant Science,2006,170:571-578.
[53]BOATRIGHT J,NEGRE F,CHEN X L,KISH C M,WOOD B,PEELG,ORLOVA I,GANG D,RHODES D,DUDAREVA N.Understanding in vivo benzenoid metabolism in petunia petal tissue.Plant Physiology,2004,135:1993-2011.
[54]PROCISSI A,DOLFINI S,RONCHI A,TONELLI C.Lightdependent spatial and temporal expression of pigment regulatory genes in developing maize seeds.The Plant Cell,1997,9:1547-1557.
[55]TAKOS A M,JAFFéF W,JACOB S R,BOGS J,ROBINSON S P,WALKER A R.Light-induced expression of a MYB gene regulates anthocyanin biosynthesis in red apples.Plant Physiology,2006,142:1216-1232.
[56]BOREVITZ J O,XIA Y,BLOUNT J,DIXON R A,LAMB C.Activation tagging identifies a conserved MYB regulator of phenylpropanoid biosynthesis.The Plant Cell,2000,12:2383-2394.
[57]ZVI M M B,NEGRE-ZAKHAROV F,MASCI T,OVADIS M,SHKLARMAN E,BEN-MEIR H,TZFIRA T,DUDAREVA N,VAINSTEIN A.Interlinking showy traits:co-engineering of scent and colour biosynthesis in flowers.Plant Biotechnology Journal,2008,6:403-415.
[58]ZVI M M B,SHKLARMAN E,MASCI T,KALEV H,DEBENER T,SHAFIR S,OVADIS M,VAINSTEIN A.PAP1 transcription factor enhances production of phenylpropanoid and terpenoid scent compounds in rose flowers.New Phytologist,2012,195:335-345.
[59]SHEN X J,ZHAO K,LIU L L,ZHANG K C,YUAN H Z,LIAO X,WANG Q,GUO X W,LI F,LI T H.A role for PacMYBA in ABA-regulated anthocyanin biosynthesis in red-colored sweet cherry cv.Hong Deng(Prunus avium L.).Plant&Cell Physiology,2014,55(5):862-880.
[60]RAYMOND O,GOUZY J,JUST J,BADOUIN H,VERDENAUD M,LEMAINQUE A,VERGNE P,MOJA S,CHOISNE N,PONT C,CARRèRE S,CAISSARD J,COULOUX A,COTTRET L,AURY J,SZéCSI J,LATRASSE D,MADOUI M,FRAN?OIS L,FU X P,YANG S H,DUBOIS A,PIOLA F,LARRIEU A,PEREZ M,LABADIE K,PERRIER L,GOVETTO B,LABROUSSE Y,VILLAND P,BARDOUX C,BOLTZ V,LOPEZ-ROQUES C,HEITZLER P,VERNOUX T,VANDENBUSSCHE M,QUESNEVILLEH,BOUALEM A,BENDAHMANE A,LIU C,BRIS M L,SALSE J,BAUDINO S,BENHAMED M,WINCKER P,BENDAHMANE M.The Rosa genome provides new insights into the domestication of modern roses.Nature Genetics,2018.https://doi.org/10.1038/s41588-018-0110-3.
[61]XU X Q,LIU B,ZHU B Q,LAN Y B,GAO Y,WANG D,REEVESM J,DUAN C Q.Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions.Plant Physiology and Biochemistry,2015,89:123-133.
[62]DUAN L L,PAN Q H,TANG X J,YANG Q,JIANG R,SHI Y,DUAN C Q.Characteristic aroma compounds in two new Vitis vinifera cultivars(table grapes)and impact of vintage and greenhouse cultivation.South African Journal of Enology and Viticulture,2014,35(2):264-277.
[63]LEE J H J,JAYAPRAKASHA G K,RUSH C M,CROSBY K M,PATIL B S.Production system influences volatile biomarkers in tomato.Metabolomics,2018,14:99.
[64]FRIEDEL M,FROTSCHER J,NITSCH M,HOFMANN M,BOGS J,STOLL M,DIETRICH H.Light promotes expression of monoterpene and flavonol metabolic genes and enhances flavor of winegrape berries(Vitis vinifera L.cv.Riesling).Australian Journal of Grape&Wine Research,2016,22(3):409-421.
[65]PASCUAL G A,SERRA I,CALDERóN-ORELLANA A,LAURIE VF,LOPéZ M D.Changes in concentration of volatile compounds in response to defoliation of Muscat of Alexandria grapevines grown under a traditional farming system.Chilean Journal of Agricultural Research,2017,77(4):373-381.
[66]ZHANG E,CHAI F,ZHANG H,LI S,LIANG Z,FAN P.Effects of sunlight exclusion on the profiles of monoterpene biosynthesis and accumulation in grape exocarp and mesocarp.Food Chemistry,2017,237:379-389.
[67]MILLER T W,FELLMAN J K,MATTHEIS J P,MATTINSON D S.Factors that influence volatile ester biosynthesis in‘Delicious’apples.Acta Horticulturae,1998,464:195-200.
[68]SANZ C,PéREZ A G,OLíAS R.Effects of temperature on flavor components in“in vitro”grown strawberry.Acta Horticulturae,2002,567:365-368.
[69]EDGER P P,POORTEN T J,BUREN R V,HARDIGAN M A,COLLE M,MCKAIN M R,SMITH R D,TERESI S J,NELSON A DL,WAI C M,ALGER E I,BIRD K A,YOCCA A E,PUMPLIN N,OU S J,BEN-ZVI G,BRODT A,BARUCH K,SWALE T,SHIUE L,ACHARYA C B,COLE G S,MOWER J P,CHILDS K L,JIANG N,LYONS E,FREELING M,PUZEY J R,KNAPP S J.Origin and evolution of the octoploid strawberry genome.Nature Genetics,2019,https://doi.org/10.1038/s41588-019-0356-4.
[70]ZHANG B,XI W P,WEI W W,SHEN J Y,FERGUSON I,CHEN KS.Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit.Postharvest Biology and Technology,2011,60:7-16.
[71]SCHREIER P.Quantitative composition of volatile constituents in cultivated strawberries,Fragaria ananassa cv.Senga sengana,Senga litessa,and Senga gourmella.Journal of the Science of Food and Agriculture,1980,31:487-494.
[72]HAKALA M A,LAPVETELAINEN A T,KALLIA H P.Volatile compounds of selected strawberry varieties ananlyzed by purge-andtrap headspace GC-MS.Journal of Agricultural and Food Chemistry,2002,50:1133-1142.
[73]OLBRICHT K,GRAFE C,WEISS K,ULRICH D.Inheritance of aroma compounds in a model population of Fragaria×ananassa Duch.Plant Breeding,2008,127:87-93.
[74]OLBRICHT K,ULRICH D.Domestication effects in European breeding history of strawberry demonstrated by aroma compound pattern.Acta Horticulturae,2017,1156:61-68.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |