GC-MS和UPLC技术对黄色樱桃番茄果实品质性状与挥发性物质分析
|
摘要
以4种黄色樱桃番茄为试材,采用气相色谱-质谱联用仪法对番茄的果实挥发性物质和糖酸进行了测定,同时采用液相色谱仪法对其果实的主要营养性状,包括抗坏血酸含量、番茄红素含量和Beta-胡萝卜素含量进行了测定,研究了番茄重要品质指标以及挥发性物质之间的相互关系,以期为番茄品质鉴定改良和品质育种提供参考依据。结果表明:黄色樱桃番茄中主要的糖是果糖、葡萄糖和蔗糖,主要的有机酸是苹果酸、丁二酸和柠檬酸。黄色樱桃番茄果实中的挥发性物质有52种以上,其中醇类、醛类、酮类和酯类物质构成了番茄果实挥发性物质的主要成分。在4份黄色樱桃番茄中均检测到的挥发性物质有16种。对4份番茄材料聚类结果表明,来自相同代谢途径的挥发性物质大多数在一个聚类亚群。对主要营养指标和16种挥发性物质的主成分分析结果表明,前2个主成分的累积方差贡献率达到82.907%以上。
In order to explore the relationship between important quality indexes and volatile substances of tomato and provide a reference for evaluation of tomato main quality traits and the quality breeding,four kinds of yellow cherry tomatoes were used as test materials,and the volatile substances and sugar acids of tomato fruits were analyzed by gas chromatography-mass spectrometry.Meanwhile,the main nutritional properties of tomato fruits,including ascorbic acid content,lycopene content and beta-carotene content,were analyzed by liquid chromatography.Gas chromatography-mass spectrometry(GC-MS) were used to analysis the fruit volatile profiles of four yellow cherry tomato accessions.In addition,the main fruit quality traits were evaluated,including acrobic acid content,lycopene,beta-carotenoid,sugars and organic acids.The main sugars in yellow cherry tomato were fructose,glucose and sucrose.The main organic acids were malic acid,butanedioic acid and citric acid.There were more than 52 volatiles in yellow cherry tomato,mainly including alcohols,aldehydes,ketones and esters.Among these,16 of them could be detected in all accessions.Cluster analysis revealed that the most of the volatile compounds from the same metabolic pathway were in a cluster subpopulation.Correlation analysis revealed there were some positive or negative correlations between main fruit quality traits and the most essential volatiles.The principal component analysis of the main nutritional traits and the 16 co-detected volatiles showed that the former three components accounted for over 82.907% of the cumulative proportion.
In order to explore the relationship between important quality indexes and volatile substances of tomato and provide a reference for evaluation of tomato main quality traits and the quality breeding,four kinds of yellow cherry tomatoes were used as test materials,and the volatile substances and sugar acids of tomato fruits were analyzed by gas chromatography-mass spectrometry.Meanwhile,the main nutritional properties of tomato fruits,including ascorbic acid content,lycopene content and beta-carotene content,were analyzed by liquid chromatography.Gas chromatography-mass spectrometry(GC-MS) were used to analysis the fruit volatile profiles of four yellow cherry tomato accessions.In addition,the main fruit quality traits were evaluated,including acrobic acid content,lycopene,beta-carotenoid,sugars and organic acids.The main sugars in yellow cherry tomato were fructose,glucose and sucrose.The main organic acids were malic acid,butanedioic acid and citric acid.There were more than 52 volatiles in yellow cherry tomato,mainly including alcohols,aldehydes,ketones and esters.Among these,16 of them could be detected in all accessions.Cluster analysis revealed that the most of the volatile compounds from the same metabolic pathway were in a cluster subpopulation.Correlation analysis revealed there were some positive or negative correlations between main fruit quality traits and the most essential volatiles.The principal component analysis of the main nutritional traits and the 16 co-detected volatiles showed that the former three components accounted for over 82.907% of the cumulative proportion.
引文
[1] 甘霖,申琳,生吉萍.秸秆源品质改良因子采前处理对番茄果实品质的影响[J].食品科学,2013,34(4):221-225.
[2] 黄丽华,李芸瑛.樱桃番茄果实营养成分分析[J].中国农学通报,2005,25(10):91-92.
[3] 钟彩霞.番茄的营养成分及保健作用[J].内蒙古科技与经济,2011,248(22):105-107.
[4] FRIEDMAN M.Anticarcinogenic,cardioprotective,and other health benefits of tomato compounds lycopene,α-tomatine,and tomatidine in pure form and in fresh and processed tomatoes[J].Journal of Agricultural and Food Chemistry,2013,61(40):9534-9550.
[5] BUTELLI E,TITTA L,GIORGIO M,et al.Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors[J].Nature Biotechnology,2008,26(11):1301-1308.
[6] FIEDOR J,BURDA K.Potential role of carotenoids as antioxidants in human health and disease[J].Nutrients,2014,6(2):466-488.
[7] IBRAHIM A D,HUSSAINI H,SANI A,et al.Volatile metabolites profiling to discriminate diseases of tomato fruits inoculated with three toxigenic fungal pathogens[J].Research in Biotechnology,2011,2(3):14-22.
[8] JANSEN R M C,HOFSTEE J W,WILDT J,et al.Health monitoring of plants by their emitted volatiles:Trichome damage and cell membrane damage are detectable at greenhouse scale[J].Annals of Applied Biology,2009,154:441-452.
[9] GOFF S A,KLEE H J.Plant volatile compounds:Sensory cues for health and nutritional value?[J].Science,2006,311(5762):815-819.
[10] 刘明池,郝静,唐晓伟.番茄果实芳香物质的研究进展[J].中国农业科学,2008,41(5):1444-1451.
[11] 杨明惠,陈海丽,唐晓伟,等.不同栽培季节番茄果实芳香物质的比较[J].中国蔬菜,2009,18(18):8-13.
[12] 常培培,张静,杨建华,等.紫色番茄果实挥发性风味物质分析[J].食品科学,2014,35(14):165-169.
[13] 常培培,梁燕,张静,等.5种不同果色樱桃番茄品种果实挥发性物质及品质特性分析[J].食品科学,2014,35(22):215-221.
[14] 郝静.番茄果实风味物质及其农艺影响因子的研究[D].北京:中国农业大学,2007.
[15] VILJANEN K,LILLE M,HEINI? R,et al.Effect of high-pressure processing on volatile composition and odour of cherry tomato purée[J].Food Chemistry,2011,129(4):1759-1765.
[16] 唐晓伟,刘明池,何洪巨,等.新鲜番茄风味组分研究[J].食品科学,2007,28(2):28-30.
[17] ORTIZ-SERRANO P,GIL J V.Quantitative comparison of rree and bound volatiles of two commercial tomato cultivars (Solanum lycopersicum L.) during ripening[J].Journal of Agricultural and Food Chemistry,2010,58(2):1106-1114.
[18] 陈书霞,林海军.番茄果实不同发育阶段香气成分组成及变化[J].西北植物学报,2010,30(11):2258-2264.
[19] LISEC J,SCHAUER N,KOPKA J,et al.Gas chromatography mass spectrometry-based metabolite profiling in plants[J].Nature Protocols,2006,1(1):387-396.
[20] 张燕子.不同苹果糖酸组成及苹果酸转运体功能研究[D].杨凌:西北农林科技大学,2010.
[21] 李锡香,杜永臣.番茄种质资源描述规范和数据标准[M].北京:中国农业出版社,2006.
[22] 刘沐霖,惠伯棣,庞克诺.番茄及其制品中番茄红素含量的C18-HPLC-PDA定量分析[J].食品科学,2007,28(7):453-456.
[23] 杨巍,王柏松,刘晶,等.液相色谱法测定猕猴桃果实中抗坏血酸含量的前处理技术优化[J].食品科学,2015,36(20):163-167.
[24] 程孙亮,周宝利,马迎杰.红果番茄果实成熟过程中类胡萝卜素含量动态变化研究[J].安徽农业科学,2007,35(22):6728-6750.
[25] BALDWIN E A,SCOTT J W,SHEWMAKER C K,et al.Flavor trivia and tomato aroma:Biochemistry and possible mechanisms for control of important aroma components[J].Hortscience,2000,35(6):1013-1022.
[26] KLEE H J.Improving the flavor of fresh fruits:Genomics,biochemistry,and biotechnology[J].New Phytol,2010,187(1):44-56.
[27] REINECCIUS G.Source book of flavors[A].2 ed.REINECCIUS G,ed.(Chapman & Hall,Gaithersburg,MD),1999.
[28] VOGEL J T,TIEMAN D M,SIMS C A,et al.Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)[J].Journal of the Science of Food and Agriculture,2010,90(13):2233-2240.
[29] IIJIMA Y,NAKAMURA Y,OGATA Y,et al.Metabolite annotations based on the integration of mass spectral information[J].The Plant Journal,2008,54(5):949-962.
[30] SANDMANN G,R?MER S,FRASER P D.Understanding carotenoid metabolism as a necessity for genetic engineering of crop plants[J].Metabolic Engineering,2006,8(4):291-302.
[2] 黄丽华,李芸瑛.樱桃番茄果实营养成分分析[J].中国农学通报,2005,25(10):91-92.
[3] 钟彩霞.番茄的营养成分及保健作用[J].内蒙古科技与经济,2011,248(22):105-107.
[4] FRIEDMAN M.Anticarcinogenic,cardioprotective,and other health benefits of tomato compounds lycopene,α-tomatine,and tomatidine in pure form and in fresh and processed tomatoes[J].Journal of Agricultural and Food Chemistry,2013,61(40):9534-9550.
[5] BUTELLI E,TITTA L,GIORGIO M,et al.Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors[J].Nature Biotechnology,2008,26(11):1301-1308.
[6] FIEDOR J,BURDA K.Potential role of carotenoids as antioxidants in human health and disease[J].Nutrients,2014,6(2):466-488.
[7] IBRAHIM A D,HUSSAINI H,SANI A,et al.Volatile metabolites profiling to discriminate diseases of tomato fruits inoculated with three toxigenic fungal pathogens[J].Research in Biotechnology,2011,2(3):14-22.
[8] JANSEN R M C,HOFSTEE J W,WILDT J,et al.Health monitoring of plants by their emitted volatiles:Trichome damage and cell membrane damage are detectable at greenhouse scale[J].Annals of Applied Biology,2009,154:441-452.
[9] GOFF S A,KLEE H J.Plant volatile compounds:Sensory cues for health and nutritional value?[J].Science,2006,311(5762):815-819.
[10] 刘明池,郝静,唐晓伟.番茄果实芳香物质的研究进展[J].中国农业科学,2008,41(5):1444-1451.
[11] 杨明惠,陈海丽,唐晓伟,等.不同栽培季节番茄果实芳香物质的比较[J].中国蔬菜,2009,18(18):8-13.
[12] 常培培,张静,杨建华,等.紫色番茄果实挥发性风味物质分析[J].食品科学,2014,35(14):165-169.
[13] 常培培,梁燕,张静,等.5种不同果色樱桃番茄品种果实挥发性物质及品质特性分析[J].食品科学,2014,35(22):215-221.
[14] 郝静.番茄果实风味物质及其农艺影响因子的研究[D].北京:中国农业大学,2007.
[15] VILJANEN K,LILLE M,HEINI? R,et al.Effect of high-pressure processing on volatile composition and odour of cherry tomato purée[J].Food Chemistry,2011,129(4):1759-1765.
[16] 唐晓伟,刘明池,何洪巨,等.新鲜番茄风味组分研究[J].食品科学,2007,28(2):28-30.
[17] ORTIZ-SERRANO P,GIL J V.Quantitative comparison of rree and bound volatiles of two commercial tomato cultivars (Solanum lycopersicum L.) during ripening[J].Journal of Agricultural and Food Chemistry,2010,58(2):1106-1114.
[18] 陈书霞,林海军.番茄果实不同发育阶段香气成分组成及变化[J].西北植物学报,2010,30(11):2258-2264.
[19] LISEC J,SCHAUER N,KOPKA J,et al.Gas chromatography mass spectrometry-based metabolite profiling in plants[J].Nature Protocols,2006,1(1):387-396.
[20] 张燕子.不同苹果糖酸组成及苹果酸转运体功能研究[D].杨凌:西北农林科技大学,2010.
[21] 李锡香,杜永臣.番茄种质资源描述规范和数据标准[M].北京:中国农业出版社,2006.
[22] 刘沐霖,惠伯棣,庞克诺.番茄及其制品中番茄红素含量的C18-HPLC-PDA定量分析[J].食品科学,2007,28(7):453-456.
[23] 杨巍,王柏松,刘晶,等.液相色谱法测定猕猴桃果实中抗坏血酸含量的前处理技术优化[J].食品科学,2015,36(20):163-167.
[24] 程孙亮,周宝利,马迎杰.红果番茄果实成熟过程中类胡萝卜素含量动态变化研究[J].安徽农业科学,2007,35(22):6728-6750.
[25] BALDWIN E A,SCOTT J W,SHEWMAKER C K,et al.Flavor trivia and tomato aroma:Biochemistry and possible mechanisms for control of important aroma components[J].Hortscience,2000,35(6):1013-1022.
[26] KLEE H J.Improving the flavor of fresh fruits:Genomics,biochemistry,and biotechnology[J].New Phytol,2010,187(1):44-56.
[27] REINECCIUS G.Source book of flavors[A].2 ed.REINECCIUS G,ed.(Chapman & Hall,Gaithersburg,MD),1999.
[28] VOGEL J T,TIEMAN D M,SIMS C A,et al.Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)[J].Journal of the Science of Food and Agriculture,2010,90(13):2233-2240.
[29] IIJIMA Y,NAKAMURA Y,OGATA Y,et al.Metabolite annotations based on the integration of mass spectral information[J].The Plant Journal,2008,54(5):949-962.
[30] SANDMANN G,R?MER S,FRASER P D.Understanding carotenoid metabolism as a necessity for genetic engineering of crop plants[J].Metabolic Engineering,2006,8(4):291-302.