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.
引文
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