3个甜瓜品种果实香气成分的HS-SPEM/GC-MS比较分析
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摘要
【目的】探究不同香味类型甜瓜品种成熟果实的特征香气成分。【方法】采用HS-SPME/GC-MS技术对香气成分进行测定分析。【结果】检测到网纹甜瓜‘C51’、‘C52’以及薄皮甜瓜‘白玉满堂’3个甜瓜品种香气成分种类分别为92种、58种、54种,以酯类为主。其中三者共有香气成分10种,为乙酸丁酯、乙酸-2-甲基-1-丁醇酯、乙酸己酯、(Z)-乙酸-3-己烯-1-醇酯、2,3-丁二醇二乙酸酯、乙酸辛酯、乙酸苯甲酯、苯基乙醇、(E)-6,10-二甲基-5,9-十一烷二烯-2-酮、十三烷,其中以乙酸苯甲酯含量最高。厚皮甜瓜‘C51’、‘C52’共有成分为8种,分别为丙酸-2-甲基丙酯、丁酸-2-甲基丙酯、乙酸庚酯、(Z)-乙酸-3辛烯-1-醇酯、丙酸-2-戊醇、2,4-壬二烯-1-醇、(E,Z)-2,6-壬二烯醛、(Z,Z)-3,5-辛二烯。氯乙酸-2-苯乙酯、丙酸-2-甲-3-苯乙酯为‘C51’果实所特有,含量分别高达16.58%和2.09%。(Z)-3-壬烯-1-醇、(E,Z)-3,6-壬二烯-1-醇、(E)-6-壬烯醛是‘C52’果实的特征香气成分,含量分别为2.57%、3.14%、4.29%。薄皮甜瓜‘白玉满堂’含硫化合物种类和含量远高于2个供试厚皮甜瓜品种,并且甲基硫代醋酸乙酯、2-甲基硫代乙酸甲酯、3-甲硫基丙酸乙酯、甲基硫丙杂环、烯丙基甲硫醚为其所独有,占其香气总含量的9.02%,其中烯丙基甲基硫醚、甲基硫丙杂环在甜瓜果实中未见报道,推测含硫化合物可能是薄皮甜瓜的特征香气成分之一。【结论】呼吸跃变型甜瓜香气成分种类最为丰富。不同类型甜瓜果实特征香气存在一定差异。
【Objective】To elucidate the characteristic aroma compounds of different melon cultivars.【Method】The ripened fruits were identified by combining headspace solid-phase microextraction(HS-SPME)with GC-MS method.【Result】The results showed that 92,58,54 kinds of compounds werefound from‘C51',‘C52'and‘Baiyumantang'respectively. Esters were their primary components.Among them 10 kinds of common compounds were detected,such as acetic acid butyl ester,1-butanol2-methyl-acetate,acetic acid hexyl ester,3-hexen-1-ol acetate,acetic acid octyl ester,2,3-butane-dioldiacetate,acetic acid phenyl methyl ester,phenyl ethyl alcohol,6,10-dimethyl-5,9-undecadien-2-one,tridecane. The relative content of acetic acid phenyl methyl ester was the highest. The cultivars‘C51'and‘C52'both had propanoic acid 2-methylpropyl ester,butanoic acid 2-methylpropyl ester,acetic acid heptyl ester,3-octen-1-ol acetate,2-pentanol propanoate,2,4-nonadien-1-ol,2,6-nonadienal,3,5-octadiene. Acetic acid 2-chloro-phenylethyl ester,propanoic acid 2-methyl-3-phenylpro-pyl ester were identified only in‘C51',their relative content accounted for 16.58%,2.09% respectively.The content of 2,4-Nonadien-1-ol,3-Nonen-1-ol,2,6-Nonadienal reached up to 2.57%,3.14%and4.29% respectively in‘C52',which could be its characteristic aroma constituents. The sulfur compoundsin‘Baiyumangtang'were far more than in‘C51'and‘C52'. Ethyl(methylthio)acetate,methyl 2-(me-thylthio)acetate,3-(methylthio)propanoic acid ethyl ester,methyl thiirane,allyl methyl sulfide werethe unique constituents of‘Baiyumantang',which accounted for 9.02% of the total aroma content,andmethyl thiirane and allyl methyl sulfide have not been reported in other melons,so they could be the char-acteristic constituents of"baiyumantang".【Conclusion】The climacteric melon was rich in aroma. Thecharacteristic aroma compounds were different among different types of melon.
【Objective】To elucidate the characteristic aroma compounds of different melon cultivars.【Method】The ripened fruits were identified by combining headspace solid-phase microextraction(HS-SPME)with GC-MS method.【Result】The results showed that 92,58,54 kinds of compounds werefound from‘C51',‘C52'and‘Baiyumantang'respectively. Esters were their primary components.Among them 10 kinds of common compounds were detected,such as acetic acid butyl ester,1-butanol2-methyl-acetate,acetic acid hexyl ester,3-hexen-1-ol acetate,acetic acid octyl ester,2,3-butane-dioldiacetate,acetic acid phenyl methyl ester,phenyl ethyl alcohol,6,10-dimethyl-5,9-undecadien-2-one,tridecane. The relative content of acetic acid phenyl methyl ester was the highest. The cultivars‘C51'and‘C52'both had propanoic acid 2-methylpropyl ester,butanoic acid 2-methylpropyl ester,acetic acid heptyl ester,3-octen-1-ol acetate,2-pentanol propanoate,2,4-nonadien-1-ol,2,6-nonadienal,3,5-octadiene. Acetic acid 2-chloro-phenylethyl ester,propanoic acid 2-methyl-3-phenylpro-pyl ester were identified only in‘C51',their relative content accounted for 16.58%,2.09% respectively.The content of 2,4-Nonadien-1-ol,3-Nonen-1-ol,2,6-Nonadienal reached up to 2.57%,3.14%and4.29% respectively in‘C52',which could be its characteristic aroma constituents. The sulfur compoundsin‘Baiyumangtang'were far more than in‘C51'and‘C52'. Ethyl(methylthio)acetate,methyl 2-(me-thylthio)acetate,3-(methylthio)propanoic acid ethyl ester,methyl thiirane,allyl methyl sulfide werethe unique constituents of‘Baiyumantang',which accounted for 9.02% of the total aroma content,andmethyl thiirane and allyl methyl sulfide have not been reported in other melons,so they could be the char-acteristic constituents of"baiyumantang".【Conclusion】The climacteric melon was rich in aroma. Thecharacteristic aroma compounds were different among different types of melon.
引文
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[7]QIAO Yu,XIE Bijun,ZHANG Chi,ZHANG Yan,PAN Siyi.Analysis of aromatic components from three Citrus fruits by HSSPME-GC-MS[J].Journal of Fruit Science,2007,24(5):699-704.乔宇,谢笔钧,张弛,张妍,潘思轶.顶空固相微萃取—气质联用技术分析3种柑橘果实的香气成分[J].果树学报,2007,24(5):699-704.
[8]YUAN Zhaohe,CHEN Xuesen,ZHANG Chunyu,YIN Yanlei,ZHANG Yuanjun,ZHU Liqin,FENG Tao.GC-MS analysis of aromatic components in different Chaenomeles cultivars in Yizhou[J].Journal of Fruit Science,2008,25(2):269-273.苑兆和,陈学森,张春雨,尹燕雷,张元俊,朱丽琴,冯涛.沂州木瓜不同品种果实香气物质GC-MS分析[J].果树学报,2008,25(2):269-273.
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[11]QI Hongyan,LI Yan,GUAN Xiaochuan,LI Jinran,HAO Liyan,HAO Jing.Analysis of ripening characteristics,aroma components and aroma-related enzymes in oriental sweet melons(Cucumis melo var.makuwa Makino)[J].Scientia Agricultural Sinica,2011,44(4):771-780.齐红岩,李岩,关小川,李金燃,邱丽妍,郝晶.两个不同类型薄皮甜瓜品种成熟特性、香气成分及其相关酶活性分析[J].中国农业科学,2011,44(4):771-780.
[12]QI Hongyan,WEI Min,LIU Yuan,WANG Baoju.The Effects of grafting on aroma components in oriental sweet melons[J].China Vegetables,2008(2):21-24.齐红岩,魏敏,刘圆,王宝驹.嫁接对薄皮甜瓜果实香气物质影响的初步研究[J].中国蔬菜,2008(2):21-24.
[13]ZHAO Guangwei,LIU Junpu,XU Zhihong,XING Yan,XU Yongyang.Analysis of volatile compounds in netted melon(Cucumis melo)cultivar Wangluoshidai 3 by HS-SPME/GC-MS[J].Journal of Fruit Science,2011,28(2):301-304.赵光伟,刘君璞,徐志红,邢燕,徐永阳.网纹甜瓜(Cucumis melo)网络时代3号香气成分的HS-SPME/GC-MS分析[J].果树学报,2011,28(2):301-304.
[14]LI Guosheng,JIAO Zigao,CHEN Zilei,ZHAO Shancang,WANG Chongqi,DONG Yumei,XIAO Shouhua.Analysis of aromatic compounds in three muskmelon cultivars(Cucumis melon)by solid phase microextraction with GC-MS[J].Journal of Fruit Science,2010,27(4):591-597.李国生,焦自高,陈子雷,赵善仓,王崇启,董玉梅,肖守华.不同厚皮甜瓜品种成熟果实香气成分的GC-MS分析[J].果树学报,2010,27(4):591-597.
[15]YABUMOT K,JENNINGS W G.Volatile constituents of canta-loupe(Cucumis melo)and their biogenesis[J].Journal of Food Science,1977,42:32-37.
[16]KOURKOUTAS D,ELMORE J S,MOTTRAM D S.Comparison of the volatile compositions and flavour properties of cantaloupe,Galia and honeydew muskmelons[J].Food Chemistry,2006,97(1):95-102.
[17]BAUCHOT A D,MOTTRAM D S,DODSON A T.Effect of aminocyclopropane-1-carboxylic acid oxidase antisense gene on the formation of volatile esters in Cantaloupe Charentais melon(cv.Vedrantais)[J].Journal of Agricultural and Food Chemistry,1998,46:4787-4792.
[18]OBANDO-ULLOA J,MORENO E,GARCIA-MAS J,NICOLAI B,LAMMERTYN J,MONFORTE A J.Climacteric or non-climacteric behavior in melon fruit Aroma volatiles[J].Postharvest Biol Technol,2008,49:27-37.
[19]ZHOU Li,LIU Li,LIU Xiang,XU Weixin,ZHANG Ping,LI Zhiwen.Diversity analysis of aroma and other mature fruit characters among different varieties of Cucumis melo L.[J].Acta Agiculturae Boreali-Sinica,2013,28(3):102-108.周莉,刘莉,刘翔,徐伟欣,张平,李志文.不同变种甜瓜果实成熟性状及其香气成分的多样性分析[J].华北农学报,2013,28(3):102-108.
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[23]MASUDA H,SAKAMOTO K,HAYATA Y,SAKAMOTO T,NISHIMURA O,KOZUKA H,OSAJIMA Y.Suldur-Containing compounds in the aroma volatiles of melon fruit‘Miyabi’[J].Journal of the Japane Society for Horticultural Science,2002,71(3):388-390.
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[2]XIAO Shouhua,WANG Chongqi,QIAO Weihua,ZHAO Shancang,LIU Chengjing,JIAO Zigao.Analysis of volatile compounds in muskmelon luhoutian 2(Cucumis melon)by solid phase microextraction with GC-MS[J].Journal of Fruit Science,2010,27(1):140-145.肖守华,王崇启,乔卫华,赵善仓,刘成静,焦自高.厚皮甜瓜鲁厚甜2号香气成分的GC/MS分析[J].果树学报,2010,27(1):140-145.
[3]ZHANG Yuntao,WANG Guixia,DONG Jing,ZHONG Chuanfei,CHANG Linlin,WANG Lina.Analysis of volatile compounds in33 eurameriban strabarry cultivars[J].Journal of Fruit Science,2011,28(3):438-442.张运涛,王桂霞,董静,钟传飞,常琳琳,王丽娜.33个欧美草莓品种果实挥发性物质的分析[J].果树学报,2011,28(3):438-442.
[4]WANG Li-xia,JI Xiao-hao,AN Meng-meng,ZHANG Zongying,WANG Yan-ting,WANG Chuan-zeng,WU Yu-sen,WU Shu-jing,CHEN Xue-sen.Evaluation on apple fruit flavor quality of several functional superior apple strains[J].Journal of Fruit Science,2014,31(5):753-759.王立霞,冀晓昊,安萌萌,张宗营,王艳廷,王传增,吴玉森,吴树敬,陈学森.几个功能型苹果优株果实风味品质的评价[J].果树学报,2014,31(5):753-759.
[5]TIAN Changping,WEI Jingli,LIU Xiaojing,WANG Na,WANG Haibo,SUN Jiazheng,LI Dengtao,CHEN Xuesen.GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus[J].Journal of Fruit Science,2009,26(3):294-299.田长平,魏景利,刘晓静,王娜,王海波,孙家正,李登涛,陈学森.梨不同品种果实香气成分的GC-MS分析[J].果树学报,2009,26(3):294-299.
[6]YIN Yanlei,YUAN Zhaohe,FENG Lijuan,ZHAO Xueqing,WANG Jinzheng,WANG Chao.GC-MS analysis of aromatic components in different developmental period of apricot cultivars[J].Journal of Fruit Science,2010,27(3):337-343.尹艳雷,苑兆和,冯立娟,招雪晴,王金政,王超.不同杏品种果实发育期间香气成分的GC-MS分析[J].果树学报,2010,27(3):337-343.
[7]QIAO Yu,XIE Bijun,ZHANG Chi,ZHANG Yan,PAN Siyi.Analysis of aromatic components from three Citrus fruits by HSSPME-GC-MS[J].Journal of Fruit Science,2007,24(5):699-704.乔宇,谢笔钧,张弛,张妍,潘思轶.顶空固相微萃取—气质联用技术分析3种柑橘果实的香气成分[J].果树学报,2007,24(5):699-704.
[8]YUAN Zhaohe,CHEN Xuesen,ZHANG Chunyu,YIN Yanlei,ZHANG Yuanjun,ZHU Liqin,FENG Tao.GC-MS analysis of aromatic components in different Chaenomeles cultivars in Yizhou[J].Journal of Fruit Science,2008,25(2):269-273.苑兆和,陈学森,张春雨,尹燕雷,张元俊,朱丽琴,冯涛.沂州木瓜不同品种果实香气物质GC-MS分析[J].果树学报,2008,25(2):269-273.
[9]WYLLIE S G,LEACH D N.Aroma volatiles of cucumis melo cv.Golden crispy[J].Journal of Agricultural and Food Chemisty,1990,38:2042-2044.
[10]QI Hongyan,LIU Yong,LIU Yifei.Qualitative and quantitative analysis of aroma compounds in ripe different oriental melons[J].China Cucurbits and Vegetables,2011,24(6):1-6.齐红岩,刘勇,刘轶飞.不同薄皮甜瓜品种成熟果实中芳香物质的分析[J].中国瓜菜,2011,24(6):1-6.
[11]QI Hongyan,LI Yan,GUAN Xiaochuan,LI Jinran,HAO Liyan,HAO Jing.Analysis of ripening characteristics,aroma components and aroma-related enzymes in oriental sweet melons(Cucumis melo var.makuwa Makino)[J].Scientia Agricultural Sinica,2011,44(4):771-780.齐红岩,李岩,关小川,李金燃,邱丽妍,郝晶.两个不同类型薄皮甜瓜品种成熟特性、香气成分及其相关酶活性分析[J].中国农业科学,2011,44(4):771-780.
[12]QI Hongyan,WEI Min,LIU Yuan,WANG Baoju.The Effects of grafting on aroma components in oriental sweet melons[J].China Vegetables,2008(2):21-24.齐红岩,魏敏,刘圆,王宝驹.嫁接对薄皮甜瓜果实香气物质影响的初步研究[J].中国蔬菜,2008(2):21-24.
[13]ZHAO Guangwei,LIU Junpu,XU Zhihong,XING Yan,XU Yongyang.Analysis of volatile compounds in netted melon(Cucumis melo)cultivar Wangluoshidai 3 by HS-SPME/GC-MS[J].Journal of Fruit Science,2011,28(2):301-304.赵光伟,刘君璞,徐志红,邢燕,徐永阳.网纹甜瓜(Cucumis melo)网络时代3号香气成分的HS-SPME/GC-MS分析[J].果树学报,2011,28(2):301-304.
[14]LI Guosheng,JIAO Zigao,CHEN Zilei,ZHAO Shancang,WANG Chongqi,DONG Yumei,XIAO Shouhua.Analysis of aromatic compounds in three muskmelon cultivars(Cucumis melon)by solid phase microextraction with GC-MS[J].Journal of Fruit Science,2010,27(4):591-597.李国生,焦自高,陈子雷,赵善仓,王崇启,董玉梅,肖守华.不同厚皮甜瓜品种成熟果实香气成分的GC-MS分析[J].果树学报,2010,27(4):591-597.
[15]YABUMOT K,JENNINGS W G.Volatile constituents of canta-loupe(Cucumis melo)and their biogenesis[J].Journal of Food Science,1977,42:32-37.
[16]KOURKOUTAS D,ELMORE J S,MOTTRAM D S.Comparison of the volatile compositions and flavour properties of cantaloupe,Galia and honeydew muskmelons[J].Food Chemistry,2006,97(1):95-102.
[17]BAUCHOT A D,MOTTRAM D S,DODSON A T.Effect of aminocyclopropane-1-carboxylic acid oxidase antisense gene on the formation of volatile esters in Cantaloupe Charentais melon(cv.Vedrantais)[J].Journal of Agricultural and Food Chemistry,1998,46:4787-4792.
[18]OBANDO-ULLOA J,MORENO E,GARCIA-MAS J,NICOLAI B,LAMMERTYN J,MONFORTE A J.Climacteric or non-climacteric behavior in melon fruit Aroma volatiles[J].Postharvest Biol Technol,2008,49:27-37.
[19]ZHOU Li,LIU Li,LIU Xiang,XU Weixin,ZHANG Ping,LI Zhiwen.Diversity analysis of aroma and other mature fruit characters among different varieties of Cucumis melo L.[J].Acta Agiculturae Boreali-Sinica,2013,28(3):102-108.周莉,刘莉,刘翔,徐伟欣,张平,李志文.不同变种甜瓜果实成熟性状及其香气成分的多样性分析[J].华北农学报,2013,28(3):102-108.
[20]FLORES F,AMOR M B,JONE B,PECH J C,BOUZAYEN M,LATCHE A,ROMOJARO F.The use of ethylene-suppressed lines to assess differential sensitivity to ethylene of the various ripening pathways in Cantaloupe melons[J].Physiologia Plantarum,2001,113(1):128-133.
[21]NUNEZ-PALENIUS H G,GOMEZ-LIM M,OCHOA-ALEJO N,GRUMET R,LESTER G,CANTLIFFE D J.[J].Biotechnology,2008,28:13-55.
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[23]MASUDA H,SAKAMOTO K,HAYATA Y,SAKAMOTO T,NISHIMURA O,KOZUKA H,OSAJIMA Y.Suldur-Containing compounds in the aroma volatiles of melon fruit‘Miyabi’[J].Journal of the Japane Society for Horticultural Science,2002,71(3):388-390.
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