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园艺学报 ›› 2016, Vol. 43 ›› Issue (11): 2109-2118.doi: 10.16420/j.issn.0513-353x.2016-0164

• 果树 • 上一篇    下一篇

早中熟鲜食葡萄5 个品种及其亲本果实单萜成分分析

孙 磊,朱保庆,王晓玥,孙晓荣,闫爱玲,张国军,王慧玲,徐海英*   

  1. 北京市农林科学院林业果树研究所,北京市落叶果树工程技术研究中心,农业部华北园艺作物生物学与种质创制
    重点实验室,北京 100093
  • 出版日期:2016-11-25 发布日期:2016-11-25
  • 基金资助:

    国家科技支撑计划项目(2013BAD02B04-02);北京市财政项目(KJCX20140202)

Monoterpene Analysis of Five Middle-early Ripening Table Grape Varieties#br# and Their Parents

SUN Lei,ZHU Bao-qing,WANG Xiao-yue,SUN Xiao-rong,YAN Ai-ling,ZHANG Guo-jun,WANG#br# Hui-ling,and XU Hai-ying*   

  1. Institute of Forestry and Pomology,Beijing Academy of Agriculture and Forestry Sciences,Beijing Engineering Research
    Center for Deciduous Fruit Trees,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North
    China),Ministry of Agriculture,Beijing 100093,China
  • Online:2016-11-25 Published:2016-11-25

摘要:

以早中熟鲜食葡萄品种‘瑞都香玉’、‘瑞都红玫’、‘瑞都早红’、‘瑞都红玉’、‘瑞都脆霞’
及其亲本‘京秀’和‘香妃’为试材,采用顶空固相微萃取结合气质联用技术,辅助自动质谱图解卷积
和鉴定系统(AMDIS),测定果实游离态单萜化合物的含量,共检测到29 种单萜类化合物,不同品种含
量差异较大,父本‘香妃’中的含量高达2 153.63 μg · L-1,约为母本‘京秀’的150 倍,‘瑞都香玉’的
含量高于1 000 μg · L-1,‘瑞都红玉’、‘瑞都红玫’和‘瑞都早红’较为接近,‘瑞都脆霞’低于50 μg · L-1。
‘香妃’和‘瑞都香玉’中单萜物质的香气值(OAVs)最大,而在‘瑞都脆霞’和‘京秀’中,所有单
萜化合物的香气值都低于嗅觉阈值(OAVs < 1),这与多年对各个品种的感官分析结果基本相符。主成分
分析(PCA)结果表明,前两种主成分的累计方差贡献率为84.79%,第一主成分代表变量有:(E,Z)–别罗
勒烯和(Z)–别罗勒烯、里那醇、(E)–β–罗勒烯和 (Z)–β–罗勒烯、柠檬烯、异松油烯、cis–氧化玫瑰
和trans–氧化玫瑰、β–月桂烯;第二主成分代表变量有:香叶醇、香叶醛、γ–香叶醇、橙花醛、trans–呋
喃型氧化里那醇。香气特征主要表现为花香和果香,花香的主要贡献者是里那醇、柠檬烯、cis–氧化玫
瑰和trans–氧化玫瑰,果香的主要贡献者是里那醇、柠檬烯和香叶醇。

关键词: 葡萄;单萜;气相色谱&mdash, 质谱法;香气

Abstract:

‘Ruidu Xiangyu’,‘Ruidu Hongmei’,‘Ruidu Zaohong’,‘Ruidu Hongyu’,‘Ruidu
Cuixia’and their parents‘Jingxiu’,‘Xiangfei’were used as materials. Headspace solid phase
micro-extraction(HS-SPME)and gas chromatography-mass spectrometry(GC–MS)combined with
automated Mass Spectral Deconvolution and Identification System(AMDIS)were employed to analyze the free terpene contents in the seven varieties,to explicate their flavor characteristics. The results showed
that a total of 29 terpenes were identified,but the concentration varied among different varieties. The total
terpene concentration in‘Xiangfei’and‘Ruidu Xiangyu’was over 1 000 μg · L-1,while‘Ruidu Hongmei’,
‘Ruidu Zaohong’and‘Ruidu Hongyu’had similar concentration,the terpene in‘Ruidu Cuixia’and
‘Jingxiu’were both lower than 50 μg · L-1.‘Xiangfei’and‘Ruidu Xiangyu’had the highest OAVs,
the OAVs in‘Ruidu Cuixia’and‘Jingxiu’were less than 1,these results roughly corresponded to the
multiple years sensory analysis data. As principal component analysis(PCA)results showed that,the
cumulative variance contribution ratio of the first two principal components is 84.79%. The representative
variables of the first principal component include (E,Z)-alloocimene, (Z)-alloocimene ,linalool,
(E)-β-ocimene,(Z)-β-ocimene,limonene,terpinolene,cis-rose oxide,trans-rose oxide and β-myrcene,
and the representative ones of the second principal component have geraniol,geranial,γ-geraniol,neral
and trans-furan linalool oxide. Floral and fruity are the most prominent aroma characteristics of these free
terpenes,in which linalool,limonene,cis-rose oxide and trans-rose oxide contributing to the floral aroma,
while linalool,limonene,geraniol having fruity aroma.

Key words: grape;monoterpene;GC&ndash, MS;aroma

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