赣南早脐橙果实发育时期果皮挥发性成分分析
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摘要
【目的】探究赣南早脐橙果实发育过程中果皮挥发性成分的组成及变化规律,明确与纽荷尔脐橙挥发性成分的差异,为早熟脐橙果实风味形成机理、品种与品质鉴定及综合利用提供参考依据。【方法】采用水蒸气蒸馏和气相色谱—质谱(GC-MS)联用技术测定赣南早脐橙和纽荷尔脐橙(对照)在开花后110、140、170、200和235 d的果皮挥发性成分,并用主成分分析法对脐橙果皮挥发性成分进行分析。【结果】两个脐橙品种果皮共分离出53种挥发性成分,主要为烃类、醇类、醛类和酯类化合物,其中共有成分34种。赣南早脐橙果皮中特有挥发性成分4种,分别为正庚醇、榄香醇、乙酸芳樟酯和异丁酸异戊酯,而纽荷尔脐橙果皮中特有挥发性成分15种,主要包括β-柏木烯、金合欢烯、辛醇、香芹酮等。在果实发育过程中,赣南早脐橙挥发性成分中烃类和醛类物质相对含量高于纽荷尔脐橙,而醇类和酯类物质低于纽荷尔脐橙;其中,赣南早脐橙果皮的烃类物质相对含量在开花后200 d时达最低值(93.925%),醇类和醛类物质相对含量在开花后200 d时达最高值,分别为3.910%和2.119%。主成分分析表明,影响两个脐橙品种果实发育期果皮挥发性物质的主要成分有10种,分别为巴伦西亚橘烯、(E)-3,7-二甲基-2,6-辛二烯醇3-甲基丁酸酯、辛醚、诺卜醇、金合欢醇、辛醛、香芹醇、β-石竹烯、荜澄茄烯和马鞭草烯醇。【结论】果实发育过程中,赣南早脐橙和纽荷尔脐橙果皮挥发性成分的组成和相对含量存在差异,且均各具特有成分,这些差异形成了两个品种各自独特的风味,可作为品种鉴定的重要特征,同时为赣南早脐橙挥发性成分的综合利用提供重要数据参考。
【Objective】The composition and variation of volatile components in the fruit development of Gannanzao navel orange were explored,the difference between them and the volatile components of Newhall navel orange was identified. It would provide reference for fruit flavor formation mechanism,variety and quality identification and comprehensive utilization of early-mature Gannanzao navel orange.【Method】The volatile components in Gannanzao navel orange and Newhall navel orange(control)at 110,140,170,200 and 235 d after flowering were measured by steam distillation(SD)and gas chromatography-mass spectrometry(GC-MS). The principal components of the navel orange peel were analyzed by principal component analysis.【Result】A total of 53 volatile components were isolated from the peels of two navel orange varieties,mainly hydrocarbons,alcohols,aldehydes and esters,of which 34 were in common. There were four kinds of volatile components in the peel of Gannanza onavel orange,namely 1-heptanol,elem alcohol,linalyl acetate and isoamyl isobutyrate,while the Newhall navel orange had fifteen volatile components,including β-cedrene,farnesene,octanol,carvone and the like. During the fruit development process,the relative content of hydrocarbons and aldehydes in the volatile components of Gannanzao navel orange was higher than that of Newhall navel orange,while the alcohols and esters were lower than Newhall navel orange. Among them,the relative content of hydrocarbons in Gannanzao navel orange peel reached the lowest value(93.925%)at 200 d after flowering,and the relative contents of alcohols and aldehydes reached the highest valuesat 200 d after flowering,which were 3.910% and 2.119%,respectively. Principal component analysis showed that there were ten main components affecting the volatile substances in the fruit of two navel orange varieties during the developmental period,namely valencia menthol,(E)-3,7-dimethyl-2,6-octane enol 3-methylbutyrate,octyl ether,nopol,farnesol,octanal,carvacrol,β-caryophyllene,cadinene and verbenol.【Conclusion】During fruit development,there are differences in the composition and relative content of volatile components in the peels of Gannanzao and Newhall navel oranges,and each has its own unique components. These differences form the unique flavor characteristics of the two varieties,which can be used as breed identification characters,and provide important data reference for the comprehensive utilization of volatile components in Gannanzao navel orange.
【Objective】The composition and variation of volatile components in the fruit development of Gannanzao navel orange were explored,the difference between them and the volatile components of Newhall navel orange was identified. It would provide reference for fruit flavor formation mechanism,variety and quality identification and comprehensive utilization of early-mature Gannanzao navel orange.【Method】The volatile components in Gannanzao navel orange and Newhall navel orange(control)at 110,140,170,200 and 235 d after flowering were measured by steam distillation(SD)and gas chromatography-mass spectrometry(GC-MS). The principal components of the navel orange peel were analyzed by principal component analysis.【Result】A total of 53 volatile components were isolated from the peels of two navel orange varieties,mainly hydrocarbons,alcohols,aldehydes and esters,of which 34 were in common. There were four kinds of volatile components in the peel of Gannanza onavel orange,namely 1-heptanol,elem alcohol,linalyl acetate and isoamyl isobutyrate,while the Newhall navel orange had fifteen volatile components,including β-cedrene,farnesene,octanol,carvone and the like. During the fruit development process,the relative content of hydrocarbons and aldehydes in the volatile components of Gannanzao navel orange was higher than that of Newhall navel orange,while the alcohols and esters were lower than Newhall navel orange. Among them,the relative content of hydrocarbons in Gannanzao navel orange peel reached the lowest value(93.925%)at 200 d after flowering,and the relative contents of alcohols and aldehydes reached the highest valuesat 200 d after flowering,which were 3.910% and 2.119%,respectively. Principal component analysis showed that there were ten main components affecting the volatile substances in the fruit of two navel orange varieties during the developmental period,namely valencia menthol,(E)-3,7-dimethyl-2,6-octane enol 3-methylbutyrate,octyl ether,nopol,farnesol,octanal,carvacrol,β-caryophyllene,cadinene and verbenol.【Conclusion】During fruit development,there are differences in the composition and relative content of volatile components in the peels of Gannanzao and Newhall navel oranges,and each has its own unique components. These differences form the unique flavor characteristics of the two varieties,which can be used as breed identification characters,and provide important data reference for the comprehensive utilization of volatile components in Gannanzao navel orange.
引文
鲍江峰,夏仁学,邓秀新,彭抒昂,刘永忠,马湘涛,张红艳.2004.用主成分分析法选择纽荷尔脐橙品质的评价因素[J].华中农业大学学报,23(6):663-666.[Bao J F,Xia R X,Deng X X,Peng S A,Liu Y Z,Ma X T,Zhang HY.2004.The quality evaluation factors selection of Newhall navel orange by the principal component analysis[J].Journal of Huazhong Agricultural University,23(6):663-666.]
付复华,李忠海,单杨,尚雪波,潘兆平.2010.GC-MS法分析三种柑橘皮精油成分[J].食品与机械,26(3):30-34.[Fu F H,Li Z H,Shan Y,Shang X B,Pan Z P.2010.Component analysis on essential oils from three citrus species peels by GC-MS[J].Food and Machinery,26(3):30-34.]
洪鹏,陈峰,杨远帆,陈艳红,蔡慧农,倪辉.2014.三种柚子精油的香味特征及挥发性成分[J].现代食品科技,30(10):274-281.[Hong P,Chen F,Yang Y F,Chen Y H,Cai H N,Ni H.2014.Sensory characteristics and volatile components of three pummelo(Citrus maxima)essential oils[J].Modern Food Science and Technology,30(10):274-281.]
胡居吾,陈兆星,王璐,付建平,韩晓丹,王慧宾,徐国良.2017.脐橙精油的分子蒸馏分离及GC-MS分析[J].生物化工,3(1):1-4.[Hu J W,Chen Z X,Wang L,Fu J P,Han X D,Wang H B,Xu G L.2017.Study on molecular distillation of Citrus sinensis Osbeck oil and its analysis by GC-MS[J].Biological Chemical Engineering,3(1):1-4.]
嵇海峰,朱艳冰,蔡慧农,陈峰,杨远帆,肖安风.2014.3种福建省柚子汁挥发性成分及香气分析[J].集美大学学报(自然科学版),19(4):266-273.[Ji H F,Zhu Y B,Cai HN,Chen F,Yang Y F,Xiao A F.2014.Analysis of the volatiles and aroma of the juice of three varieties of pummelo in Fujian Province[J].Journal of Jimei University(Natural Science),19(4):266-273.]
纪文华,高乾善.2011.香芹类香料的研制[J].山东科学,24(3):83-86.[Ji W H,Gao Q S.2011.Preparation of celery spices[J].Shandong Science,24(3):83-86.]
贾德翠,涂洪强,王仁才,胡玲,卜范文.2009.椪柑果皮精油成分的GC-MS分析[J].湖南农业科学,(2):105-107.[Jia D C,Tu H Q,Wang R C,Hu L,Bu F W.2009.Component analysis on the essential oil from ponkan peel by GC-MS[J].Hunan Agricultural Sciences,(2):105-107.]
毛雪金,张雪,林月敏,陈园芳.2016.固相微萃取-气相色谱质谱法分析赣南脐橙挥发性风味物质[J].南昌大学学报(理科版),40(4):324-329.[Mao X J,Zhang X,Lin YM,Chen Y F.2016.Determination of various volatile aroma compounds in Gannan navel orange by solid phase micro-extraction and gas chromatography-mass spectrometry[J].Journal of Nanchang University(Natural Science),40(4):324-329.]
乔宇.2008.柑橘汁香气活性化合物的鉴定及其在加工和储藏中的变化[D].武汉:华中农业大学.[Qiao Y.2008.Identification of aroma active compounds of citrus juices and aroma variation during processing and storage[D].Wuhan:Huazhong Agricultural University.]
孙莹,陈世珍,朱丽琴,吴国平,陈于陇,汪伟,陈金印,张凤英.2015.不同成熟度赣南“纽荷尔”脐橙香气成分和主要品质指标分析[J].江西农业大学学报,37(3):429-434.[Sun Y,Chen S Z,Zhu L Q,Wu G P,Chen Y L,Wang W,Chen J Y,Zhang F Y.2015.Analysis of aroma components and main quality indexes of Gannan Newhall navel oranges of different maturities[J].Acta Agriculturae Universitatis Jiangxiensis,37(3):429-434.]
唐贵敏.2008.厚皮甜瓜果实挥发性物质含量及代谢途径研究[D].泰安:山东农业大学.[Tang G M.2008.Study on volatile matter content and metabolic pathway of muskmelon fruit[D].Tai’an:Shandong Agricultural University.]
唐会周,明建.2011.5种市售脐橙果实香气成分的主成分分析[J].食品科学,32(20):175-180.[Tang H Z,Ming J.2011.Principal components analysis of aroma components of marketed navel oranges from five varieties[J].Food science,32(20):175-180.]
王都留,叶文斌,张少飞,何九军,燕翔,杨建东.2017.气相色谱-质谱联用法分析“明溜子酒”香味成分[J].酿酒科技,(8):132-135.[Wang D L,Ye W B,Zhang S F,He JJ,Yan X,Yang J D.2017.Analysis of flavoring compounds in Mingliuzi wine by GC-MS[J].Liquor-Making Science&Technology,(8):132-135.]
王宗德,宋湛谦.2003.松节油合成香料的研究现状(二)[J].精细与专用化学品,11(13):6-8.[Wang Z D,Song Z Q.2003.Recent development on synthesis of flavors based on oil of turpentine(II)[J].Fine and Specialty Chemicals,11(13):6-8.]
夏新中,张道明,刘连生.2013.纽荷尔脐橙皮挥发油的GC-MS分析[J].湖北农业科学,52(8):1924-1926.[Xia XZ,Zhang D M,Liu L S.2013.Analysis on volatile on from peel of‘Newhall’navel orange by GC-MS[J].Hubei Agricultural Sciences,52(8):1924-1926.]
谢丽红.2018.‘赣南早’脐橙的生理与转录研究[D].赣南:赣南师范大学.[Xie L H.2018.Physiology and transcriptome analysis of the‘Gannanzao’navel orange[D].Gannan:Gannan Normal University.]
续丽红,陈健美,谢丽红,钟八莲,米兰芳.2016.赣南早脐橙果实成熟过程中主要品质指标的变化[J].中国南方果树,45(2):65-68.[Xu L H,Chen J M,Xie L H,Zhong B L,Mi L F.2016.Changes of main quality indexes of‘Gannanzao’navel orange during fruit ripening[J].South China Fruits,45(2):65-68.]
杨彦松.2013.砂糖橘精油化学组成及对指状青霉的抑菌活性[J].食品科学,34(7):125-128.[Yang Y S.2013.Chemical composition and antifungal activity against Penicillium digitatum of essential oil from C.reticulate Blanco[J].Food Science,34(7):125-128.]
张涵,鲁周民,王锦涛,郭旭.2017.4种主要柑橘类香气成分比较[J].食品科学,38(4):192-196.[Zhang H,Lu Z M,Wang J T,Guo X.2017.Comparative aroma components of fruits of four main citrus varieties[J].Food Science,38(4):192-196.]
张娟,陈海燕,曹艳平.2016.赣南脐橙皮精油的提取、成分分析及抗氧化性研究[J].食品科技,41(12):220-224.[Zhang J,Chen H Y,Cao Y P.2016.Antioxidant,components analysis and extraction of essential oil from Gannan novel orange peel[J].Food Technology,41(12):220-224.]
张蕊.2014.乙酸芳樟酯合成工艺优化[D].上海:华东理工大学.[Zhang R.2014.Optimization of the synthesis of linalyl acetate[D].Shanghai:East China University of Science and Technology.]
钟八莲,赖晓桦,杨斌华,米兰芳,谢上海,黄彩英,杨文侠,张湟.2013.纽荷尔脐橙芽变早熟品种--赣南早脐橙[J].中国南方果树,42(2):48-51.[Zhong B L,Lai X H,Yang B H,Mi L F,Xie S H,Huang C Y,Yang W X,Zhang H.2013.Gannanzao,a new early-ripening navel orange cultivar of‘Newhall’[J].South China Fruits,42(2):48-51.]
Guo Q Y,Liu K,Deng W H,Zhong B L.2018.Chemical composition and antimicrobial activity of Gannan navel orange(Citrus sinensis Osbeck cv.Newhall)peel essential oils[J].Food Science&Nutrition.doi:10.1002/fsn3.688.
Obenland D,Collin S,Mackey B,Sievert J,Fjeld K,Arpaia M L.2009.Determinants of flavor acceptability during the maturation of navel oranges[J].Postharvest Biology&Technology,52(2):156-163.
Wu T,Wang X M.2013.Chemical composition analysis of volatile components in Newhall navel oranges[J].Food Science,34(6):160-163.
付复华,李忠海,单杨,尚雪波,潘兆平.2010.GC-MS法分析三种柑橘皮精油成分[J].食品与机械,26(3):30-34.[Fu F H,Li Z H,Shan Y,Shang X B,Pan Z P.2010.Component analysis on essential oils from three citrus species peels by GC-MS[J].Food and Machinery,26(3):30-34.]
洪鹏,陈峰,杨远帆,陈艳红,蔡慧农,倪辉.2014.三种柚子精油的香味特征及挥发性成分[J].现代食品科技,30(10):274-281.[Hong P,Chen F,Yang Y F,Chen Y H,Cai H N,Ni H.2014.Sensory characteristics and volatile components of three pummelo(Citrus maxima)essential oils[J].Modern Food Science and Technology,30(10):274-281.]
胡居吾,陈兆星,王璐,付建平,韩晓丹,王慧宾,徐国良.2017.脐橙精油的分子蒸馏分离及GC-MS分析[J].生物化工,3(1):1-4.[Hu J W,Chen Z X,Wang L,Fu J P,Han X D,Wang H B,Xu G L.2017.Study on molecular distillation of Citrus sinensis Osbeck oil and its analysis by GC-MS[J].Biological Chemical Engineering,3(1):1-4.]
嵇海峰,朱艳冰,蔡慧农,陈峰,杨远帆,肖安风.2014.3种福建省柚子汁挥发性成分及香气分析[J].集美大学学报(自然科学版),19(4):266-273.[Ji H F,Zhu Y B,Cai HN,Chen F,Yang Y F,Xiao A F.2014.Analysis of the volatiles and aroma of the juice of three varieties of pummelo in Fujian Province[J].Journal of Jimei University(Natural Science),19(4):266-273.]
纪文华,高乾善.2011.香芹类香料的研制[J].山东科学,24(3):83-86.[Ji W H,Gao Q S.2011.Preparation of celery spices[J].Shandong Science,24(3):83-86.]
贾德翠,涂洪强,王仁才,胡玲,卜范文.2009.椪柑果皮精油成分的GC-MS分析[J].湖南农业科学,(2):105-107.[Jia D C,Tu H Q,Wang R C,Hu L,Bu F W.2009.Component analysis on the essential oil from ponkan peel by GC-MS[J].Hunan Agricultural Sciences,(2):105-107.]
毛雪金,张雪,林月敏,陈园芳.2016.固相微萃取-气相色谱质谱法分析赣南脐橙挥发性风味物质[J].南昌大学学报(理科版),40(4):324-329.[Mao X J,Zhang X,Lin YM,Chen Y F.2016.Determination of various volatile aroma compounds in Gannan navel orange by solid phase micro-extraction and gas chromatography-mass spectrometry[J].Journal of Nanchang University(Natural Science),40(4):324-329.]
乔宇.2008.柑橘汁香气活性化合物的鉴定及其在加工和储藏中的变化[D].武汉:华中农业大学.[Qiao Y.2008.Identification of aroma active compounds of citrus juices and aroma variation during processing and storage[D].Wuhan:Huazhong Agricultural University.]
孙莹,陈世珍,朱丽琴,吴国平,陈于陇,汪伟,陈金印,张凤英.2015.不同成熟度赣南“纽荷尔”脐橙香气成分和主要品质指标分析[J].江西农业大学学报,37(3):429-434.[Sun Y,Chen S Z,Zhu L Q,Wu G P,Chen Y L,Wang W,Chen J Y,Zhang F Y.2015.Analysis of aroma components and main quality indexes of Gannan Newhall navel oranges of different maturities[J].Acta Agriculturae Universitatis Jiangxiensis,37(3):429-434.]
唐贵敏.2008.厚皮甜瓜果实挥发性物质含量及代谢途径研究[D].泰安:山东农业大学.[Tang G M.2008.Study on volatile matter content and metabolic pathway of muskmelon fruit[D].Tai’an:Shandong Agricultural University.]
唐会周,明建.2011.5种市售脐橙果实香气成分的主成分分析[J].食品科学,32(20):175-180.[Tang H Z,Ming J.2011.Principal components analysis of aroma components of marketed navel oranges from five varieties[J].Food science,32(20):175-180.]
王都留,叶文斌,张少飞,何九军,燕翔,杨建东.2017.气相色谱-质谱联用法分析“明溜子酒”香味成分[J].酿酒科技,(8):132-135.[Wang D L,Ye W B,Zhang S F,He JJ,Yan X,Yang J D.2017.Analysis of flavoring compounds in Mingliuzi wine by GC-MS[J].Liquor-Making Science&Technology,(8):132-135.]
王宗德,宋湛谦.2003.松节油合成香料的研究现状(二)[J].精细与专用化学品,11(13):6-8.[Wang Z D,Song Z Q.2003.Recent development on synthesis of flavors based on oil of turpentine(II)[J].Fine and Specialty Chemicals,11(13):6-8.]
夏新中,张道明,刘连生.2013.纽荷尔脐橙皮挥发油的GC-MS分析[J].湖北农业科学,52(8):1924-1926.[Xia XZ,Zhang D M,Liu L S.2013.Analysis on volatile on from peel of‘Newhall’navel orange by GC-MS[J].Hubei Agricultural Sciences,52(8):1924-1926.]
谢丽红.2018.‘赣南早’脐橙的生理与转录研究[D].赣南:赣南师范大学.[Xie L H.2018.Physiology and transcriptome analysis of the‘Gannanzao’navel orange[D].Gannan:Gannan Normal University.]
续丽红,陈健美,谢丽红,钟八莲,米兰芳.2016.赣南早脐橙果实成熟过程中主要品质指标的变化[J].中国南方果树,45(2):65-68.[Xu L H,Chen J M,Xie L H,Zhong B L,Mi L F.2016.Changes of main quality indexes of‘Gannanzao’navel orange during fruit ripening[J].South China Fruits,45(2):65-68.]
杨彦松.2013.砂糖橘精油化学组成及对指状青霉的抑菌活性[J].食品科学,34(7):125-128.[Yang Y S.2013.Chemical composition and antifungal activity against Penicillium digitatum of essential oil from C.reticulate Blanco[J].Food Science,34(7):125-128.]
张涵,鲁周民,王锦涛,郭旭.2017.4种主要柑橘类香气成分比较[J].食品科学,38(4):192-196.[Zhang H,Lu Z M,Wang J T,Guo X.2017.Comparative aroma components of fruits of four main citrus varieties[J].Food Science,38(4):192-196.]
张娟,陈海燕,曹艳平.2016.赣南脐橙皮精油的提取、成分分析及抗氧化性研究[J].食品科技,41(12):220-224.[Zhang J,Chen H Y,Cao Y P.2016.Antioxidant,components analysis and extraction of essential oil from Gannan novel orange peel[J].Food Technology,41(12):220-224.]
张蕊.2014.乙酸芳樟酯合成工艺优化[D].上海:华东理工大学.[Zhang R.2014.Optimization of the synthesis of linalyl acetate[D].Shanghai:East China University of Science and Technology.]
钟八莲,赖晓桦,杨斌华,米兰芳,谢上海,黄彩英,杨文侠,张湟.2013.纽荷尔脐橙芽变早熟品种--赣南早脐橙[J].中国南方果树,42(2):48-51.[Zhong B L,Lai X H,Yang B H,Mi L F,Xie S H,Huang C Y,Yang W X,Zhang H.2013.Gannanzao,a new early-ripening navel orange cultivar of‘Newhall’[J].South China Fruits,42(2):48-51.]
Guo Q Y,Liu K,Deng W H,Zhong B L.2018.Chemical composition and antimicrobial activity of Gannan navel orange(Citrus sinensis Osbeck cv.Newhall)peel essential oils[J].Food Science&Nutrition.doi:10.1002/fsn3.688.
Obenland D,Collin S,Mackey B,Sievert J,Fjeld K,Arpaia M L.2009.Determinants of flavor acceptability during the maturation of navel oranges[J].Postharvest Biology&Technology,52(2):156-163.
Wu T,Wang X M.2013.Chemical composition analysis of volatile components in Newhall navel oranges[J].Food Science,34(6):160-163.