草莓‘宁玉’及其亲本果实发育过程中香气成分分析
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摘要
应用顶空固相微萃取结合气质联用技术对草莓‘宁玉’及其亲本果实发育过程中的香气成分及含量进行了测定。结果表明:从‘宁玉’及其亲本果实中共检测出97种芳香物质,主要包括酯类、烷类、酮类、酸类、醛类、醇类、呋喃类;在果实不同发育时期,草莓香气物质的数量和含量均存在一定的差异,随着果实的成熟,酯类物质含量呈现增加趋势;从‘宁玉’、‘幸香’和‘章姬’成熟果实中分别检测出香气物质55、57和56种;‘宁玉’果实的特征香气成分丁酸甲酯、乙酸己酯、己酸甲酯是共同遗传自父母本的,DMMF是遗传自父本‘章姬’的,而γ-葵内酯、DMHF是‘宁玉’自己特有的香味物质。
With headspace solid-phase microextraction/gas chromatography-mass spectrometry, the aroma components and contents of strawberry "Ningyu" and its parents were measured during fruit development. The results showed that 97 aromatic substances were detected from "Ningyu" and its parents, including esters, alkanes, ketones, acids, aldehydes, alcohols and furans. The amount and content of aroma substances were different at different development stages. With the ripening of fruits, the content of esters exhibited an increasing trend. The aroma substances detected from "Ningyu", "Xingxiang" and "Zhangji" in the mature period were 55, 57 and 56, respectively. The characteristic aroma components, such as methyl butyrate, hexyl acetate, and methyl hexanoat were inherited from parents. DMMF was from the male parent "Zhangji". DMHF and γ-decanolactone were unique flavor substances in "Ningyu" strawberry itself.
With headspace solid-phase microextraction/gas chromatography-mass spectrometry, the aroma components and contents of strawberry "Ningyu" and its parents were measured during fruit development. The results showed that 97 aromatic substances were detected from "Ningyu" and its parents, including esters, alkanes, ketones, acids, aldehydes, alcohols and furans. The amount and content of aroma substances were different at different development stages. With the ripening of fruits, the content of esters exhibited an increasing trend. The aroma substances detected from "Ningyu", "Xingxiang" and "Zhangji" in the mature period were 55, 57 and 56, respectively. The characteristic aroma components, such as methyl butyrate, hexyl acetate, and methyl hexanoat were inherited from parents. DMMF was from the male parent "Zhangji". DMHF and γ-decanolactone were unique flavor substances in "Ningyu" strawberry itself.
引文
[1] 赵密珍,王壮伟,钱亚明,等.草莓新品种‘宁玉’[J].园艺学报,2011,38(7):1411-1412.
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[20] 隋静,姜远茂,彭福田,等.草莓果实发育过程中芳香物质含量和醇酰基转移酶活性的变化[J].园艺学报,2007,34(6):1411-1417.
[21] Zhang Y Y,Yin X R,Xiao Y W,et al.An ETHYLENE RESPONSE FACTOR:MYB transcription complex regulates furaneol biosynthesis by activating QUINONE OXIDOREDUCTASE expression in strawberry [J].Plant Physiology,2018.
[2] 庞夫花,赵密珍,王钰,等.‘宁玉’草莓花芽分化及其生化物质的变化[J].果树学报,2014,31(6):1117-1122.
[3] 赵密珍,庞夫花,袁华招,等.不同栽培条件下草莓新品种宁玉花序分化进程[J].江苏农业学报,2016,32(1):196-200.
[4] 庞夫花,赵密珍,王钰,等.草莓新品种宁玉的花粉特性研究[J].中国果树,2014(5):46-49.
[5] 夏瑾,赵密珍,孟宪凤,等.宁玉草莓茎尖组培快繁技术研究[J].江西农业学报,2014,26(3):16-17.
[6] 蔡伟建,赵密珍,王壮伟,等.宁玉草莓的丰产性研究[J].东北农业大学学报,2014,45(1):113-117.
[7] 庞夫花,赵密珍,豆伟涛,等.低温短日照诱导‘宁玉’草莓花芽分化的效应[J].中国果树,2017(3):50-52.
[8] 赵密珍,钱亚明,于红梅,等.草莓品种宁玉大棚促成栽培定植试验[J].中国果树,2014(1):42-44.
[9] 王婷.草莓新品种“宁玉”引进生产试验简报[J].上海农业科技,2015(1):88-89.
[10] 胡佳羽,罗友进,史文景,等.草莓新品种“宁玉”在重庆的引种试验[J].中国南方果树,2018,47(4):147-150.
[11] 曾祥国,韩永超,向发云,等.草莓新品种‘晶玉’及其亲本果实挥发性香气成分分析[J].果树学报,2014,31(1):72-77.
[12] 张娜,赵恒,阎瑞香.不同草莓香气成分贮藏过程中变化的研究[J].食品科技,2015,40(12):286-289.
[13] 张运涛,王桂霞,董静,等.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.
[14] Forney C F,Kalt W,Jordan M A.The composition of strawberry aroma is influenced by cultivar,maturity,and storage [J].Hort Science,2000,35:1022-1026.
[15] 张运涛,董静,王桂霞.草莓香味的形成和香味育种[J].中国农业科学,2004,37(7):1093-1044.
[16] Carrasco B,Hancock J F,Beaudry R M,et al.Chemical composition and inheritance patterns of aroma in Fragaria ananassa and Fragaria virginiana progenies [J].Hort Science,2005,40(6):1649-1650.
[17] 王娟,孙瑞,王桂霞,等.八个草莓品种(系)果实特征香气成分比较分析[J].果树学报,2018(8):6.
[18] 张运涛,雷家军.草莓研究进展Ⅱ[M].北京:中国林业出版社,2006:28-33.
[19] 张运涛,雷家军,王桂霞.草莓研究进展Ⅴ[M].北京:中国农业出版社,2017:72-77.
[20] 隋静,姜远茂,彭福田,等.草莓果实发育过程中芳香物质含量和醇酰基转移酶活性的变化[J].园艺学报,2007,34(6):1411-1417.
[21] Zhang Y Y,Yin X R,Xiao Y W,et al.An ETHYLENE RESPONSE FACTOR:MYB transcription complex regulates furaneol biosynthesis by activating QUINONE OXIDOREDUCTASE expression in strawberry [J].Plant Physiology,2018.