19个苹果品种果实香气成分的GC-MS分析
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摘要
为筛选出甘肃静宁产区香型浓郁的苹果品种,采用顶空固相微萃取和气相色谱—质谱联用技术对19种苹果的香气成分进行检测,并通过各类香气成分的总含量对19个苹果品种进行聚类分析。然后根据已发表的香气成分阈值,计算出19个苹果品种的特征香气总量,通过特征香气总量对19个苹果品种进行分类并筛选出影响苹果风味的主要香气物质。结果表明,19个苹果品种共检测出82种香气成分,其含量在不同品种间差异较大;通过聚类分析和特征香气含量对苹果品种的分类结果一致,19个苹果品种分为了五类。对果实风味影响较大的香气化合物为:乙酸己酯、乙酸丁酯、己醛、反式-2-己烯醛,香型浓郁的品种有:无锈金矮生,宫崎短枝,皮诺娃和烟富3号,这将为今后育种者选择亲本提供参考。
In order to screen out the apple varieties with rich aroma in Jingning,Gansu province,19 apple varieties were tested by headspace solid phase microextraction and gas chromatography-mass spectrometry,and analyzed by the total content of various aroma components. Then,according to the published threshold value of aroma components,the total amount of characteristic aroma of 19 apple varieties was calculated. Through the total amount of characteristic aroma,19 apple varieties were classified and the main aroma substances influencing apple flavor were selected. The results showed that 82 aroma components were detected in 19 apple varieties,and their contents were significantly different among different varieties. The classification results of apple varieties by cluster analysis and characteristic aroma contents were consistent,and 19 apple varieties were divided into five categories.The aromatic compounds that had great influence on fruit flavor were: Hexyl acetate,butyl acetate,hexaldehyde,trans-2-hexenal,and the fragrant varieties were: Rust-free gold dwarf,miyazaki short branch,pinova and yanfu 3,which could provide references for future breeders to choose their parents.
In order to screen out the apple varieties with rich aroma in Jingning,Gansu province,19 apple varieties were tested by headspace solid phase microextraction and gas chromatography-mass spectrometry,and analyzed by the total content of various aroma components. Then,according to the published threshold value of aroma components,the total amount of characteristic aroma of 19 apple varieties was calculated. Through the total amount of characteristic aroma,19 apple varieties were classified and the main aroma substances influencing apple flavor were selected. The results showed that 82 aroma components were detected in 19 apple varieties,and their contents were significantly different among different varieties. The classification results of apple varieties by cluster analysis and characteristic aroma contents were consistent,and 19 apple varieties were divided into five categories.The aromatic compounds that had great influence on fruit flavor were: Hexyl acetate,butyl acetate,hexaldehyde,trans-2-hexenal,and the fragrant varieties were: Rust-free gold dwarf,miyazaki short branch,pinova and yanfu 3,which could provide references for future breeders to choose their parents.
引文
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[22]王娟,孙瑞,王桂霞,等.8个草莓品种(系)果实特征香气成分比较分析[J].果树学报,2018,35(8):967-976.
[23]张薇薇,张秀玲.基于主成分分析和聚类分析的苹果香气成分比较及品种分类研究[J].食品工业科技,2018,39(17):217-224.
[24]邓健康,刘璇,吴昕烨,等.苹果汁香气物质研究进展[J].食品工业科技,2015,36(4):386-390.
[25]Contreras C,Beaudry R.Lipoxygenase-associated apple volatiles and their relationship with aroma perception during ripening[J].Postharvest Biology&Technology,2013,82(1):28-38.
[26]李淑玲,冯建荣,李亚兰,等.引入石河子地区的苹果品种果实香气成分的GC-MS检测[J].新疆农业科学,2013,50(6):1046-1051.
[27]刘潇然,石金瑞,刘翠华,等.陕西不同产区苹果香气物质差异分析[J].西北农业学报,2018,27(8):1173-1183.
[28]孙蕊,慈琰雨,赵玲玲,等.14个栽培品种对富士授粉后果实香气成分分析[J].烟台果树,2018(2):24-25.
[29]王超,陆文利,陈晓流,等.顶空和固相微萃取测定苹果芳香物质的比较[J].实验室科学,2016,19(3):41-44.
[30]李杰,韩继成.果实香气物质分析研究进展[J].北方果树,2018(6):1-3.
[31]王海波,陈学森,辛培刚,等.几个早熟苹果品种香气成分的GC-MS分析[J].果树学报,2007,24(1):11-15.
[2]陈亚东.我国苹果产业数据资源建设与整合研究[D].北京:中国农业科学院,2016.
[3]王怡玢,陈锡龙,张东,等.新疆野苹果与栽培苹果挥发性香气物质分析[J].北方园艺,2018(3):46-54.
[4]卢明艳,刘珩,孙守文,等.3个苹果品种果实香气物质研究[J].新疆农业科学,2017,54(10):1796-1803.
[5]聂继云.苹果的营养与功能[J].保鲜与加工,2013(6):56-59.
[6]李泰山,韩卫娟,杜改改,等.杏李不同品种果实香气成分分析[J].林业科学,2017,53(9):123-132.
[7]苑兆和,尹燕雷,李自峰,等.石榴果实香气物质的研究[J].林业科学,2008(1):65-69.
[8]李自峰,张可群,朱丽琴,等.2007.曹州木瓜果实香气物质的研究[J].林业科学,2007(7):22-29.
[9]刘珩,卢明艳,王涛,等.套袋对早富1号苹果果实香气成分的影响[J].黑龙江农业科学,2017(5):70-73.
[10]樊丽,向春燕,任小林.‘蜜脆’苹果采后贮藏期间香气成分的变化[J].西北农林科技大学学报:自然科学版,2015,43(12)160-166.
[11]许宝峰,李成,孙建设.低温贮藏和成熟度对王林苹果香气成分的影响[J].食品研究与开发,2014,35(13):130-133.
[12]SeppL,Peltoniemi A,Tahvonen R,et al.Flavour and texture changes in apple cultivars during storage[J].Lwt-food Science and Technology,2013,54(2):500-512.
[13]Varela P,Salvador A,Fiszman S.Shelf-life estimation of‘Fuji’apples:II.The behavior of recently harvested fruit during storage at ambient conditions[J].Postharvest Biology&Technology,2008,50(1):64-69.
[14]Moyaleon M A,Vergara M,Bravo C,et al.Development of aroma compounds and sensory quality of~Royal GalaTMapples during storage[J].Journal of Pomology&Horticultural Science,2007,82(3):403-413.
[15]叶萌祺.苹果酒酿造过程香气物质调控及FT-NIRS分析方法研究[D].西安:西北农林科技大学,2015.
[16]Dixon J,Hewett E W.Factors affecting apple aroma/flavor volatile concentration:A review[J].New Zealand Journal of Crop and Horticultural Science,2000,28(3):155-173.
[17]Mehinagic E,Royer G,Symoneaux R,et al.Characterization of odor-active volatiles in apples:Influence of cultivar and maturity stage[J].Journal of Agricultural and Food Chemistry,2006,54(7):2678-2687.
[18]López M L,Villatoro C,Fuentes T,et al.Volatile compounds,quality parameters and consumer acceptance of‘Pink Lady’apples stored in different conditions[J].Postharvest Biology and Technology,2007,43(1):55-66.
[19]Echeverría G,Graell J,Lara I,et al.Physicochemical measurements in‘Mondial Gala’apples stored at different atmospheres:Influence on consumer acceptability[J].Postharvest Biology and Technology,2008,50(2):135-144.
[20]Echeverría G,Fuentes T,Graell J,et al.Aroma volatile compounds of‘Fuji’apples in relation to harvest date and cold storage technology:A comparison of two seasons[J].Postharvest Biology and Technology,2004,32(1):29-44.
[21]田长平,魏景利,刘晓静,等.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.
[22]王娟,孙瑞,王桂霞,等.8个草莓品种(系)果实特征香气成分比较分析[J].果树学报,2018,35(8):967-976.
[23]张薇薇,张秀玲.基于主成分分析和聚类分析的苹果香气成分比较及品种分类研究[J].食品工业科技,2018,39(17):217-224.
[24]邓健康,刘璇,吴昕烨,等.苹果汁香气物质研究进展[J].食品工业科技,2015,36(4):386-390.
[25]Contreras C,Beaudry R.Lipoxygenase-associated apple volatiles and their relationship with aroma perception during ripening[J].Postharvest Biology&Technology,2013,82(1):28-38.
[26]李淑玲,冯建荣,李亚兰,等.引入石河子地区的苹果品种果实香气成分的GC-MS检测[J].新疆农业科学,2013,50(6):1046-1051.
[27]刘潇然,石金瑞,刘翠华,等.陕西不同产区苹果香气物质差异分析[J].西北农业学报,2018,27(8):1173-1183.
[28]孙蕊,慈琰雨,赵玲玲,等.14个栽培品种对富士授粉后果实香气成分分析[J].烟台果树,2018(2):24-25.
[29]王超,陆文利,陈晓流,等.顶空和固相微萃取测定苹果芳香物质的比较[J].实验室科学,2016,19(3):41-44.
[30]李杰,韩继成.果实香气物质分析研究进展[J].北方果树,2018(6):1-3.
[31]王海波,陈学森,辛培刚,等.几个早熟苹果品种香气成分的GC-MS分析[J].果树学报,2007,24(1):11-15.