不同氮素水平对棚栽草莓果实芳香成分的影响

采用溶剂萃取法提取经不同氮素水平处理后的草莓果实芳香成分,进行气相色谱质谱联用仪(GC/MS)分析。结果表明,高量氮肥、中量氮肥、低量氮肥、不施氮肥等4个处理分别检测出28种、25种、29种、28种芳香成分,各占总峰面积的93.55%,93.40%,92.79%,83.07%。各处理成熟草莓果实特征芳香成分中丁酸甲酯、丁酸乙酯、己酸甲酯、己酸乙酯、2,5-二甲基-4-羟基-3(2H)-呋喃酮、2,5-二甲基-4-甲氧基-3(2H)-呋喃酮等的相对含量存在差异;不同氮素水平对成熟草莓果实风味品质影响明显。

Effects of nitrogen levels on strawberry fruit aroma components in plastic shed

Aroma components of mature fruits of strawberry (Fragaria ananassa Duch.) after nitrogen application were extracted by solvent extraction and analyzed by GC/MS. The results showed that four N treatments (high-N, middle-N, low-N, CK)contained 28,25,29,28 aroma components and represented 93.55%,93.40%,92.79%,83.07% of the (total) peak area respectively. Characteristic aroma components, such as Butanoic acid,ethyl ester; Butanoic acid,ethyl ester; Hexanoic acid,methyl ester; Hexanoic acid,ethyl ester; 2,5-Dimethyl-Hydroxy-3 (2H)-Furanone; 2,5-dimethyl-4-methoxy-3(2H)-Furanone etc. were difference between N treatments, and indicated that various nitrogen levels had distinct effect on aroma of mature fruit of strawberry.