苹果红色芽变香气组分及脂肪酸代谢相关酶活性分析

 利用固相微萃取（SPME）气相色谱-质谱（GC–MS）联用技术，分析了富士、国光与红将军等苹果品种及其红色芽变品系的果实香气成分；进一步研究了国光及其红色芽变品系果实发育期间香气脂肪酸代谢途径相关酶的活性。①从8个参试苹果品种成熟果实中共鉴定出共8类116种香气成分，酯类67种（57.8%），占绝对优势；②红色芽变品系与其对照相比，香气成分种类无规律性变化，但共有组分的含量、特征香气成分的香气值总和、酯类含量及香气总含量等均明显高于各自的对照；③在果实发育末期，红色芽变的脂肪酸代谢途径4个关键酶活性均呈上升趋势，且高于对照。

Analysis of Aroma Components and Related Enzymes of Fatty Acid Metabolism of Red Bud Sports

Apple fruit aroma components of 4 bud sport variants of Fuji，Rall and Red Fuji together with that of their respective mother plants as the control were analyzed by solid phase microextraction（SPME）and gas chromatography-mass spectrometry（GC–MS）. The activity changes of enzymes related with aroma and fatty acids metabolism in the growth stage was further characterized in Rall and its bud sport variant，which was aimed to provide the fundamental information for the study on bud sports formation mechanisms and sports variant identification. The results showed that：①116 aroma components，categorized as 8 different species，were found out from the mature fruits of 8 investigated cultivars，among which 67 were fatty acid，amounting to 57.8% in this revealed aroma ingredients，being absolutely predominant in the identified aroma substances；②No regular changes can be drawn out in the respects of aroma species after comparing aroma components of the variant with their control，but thecontent of the shared components both existed in the variants and its mother plants，the total aroma value of characteristic aroma components，ester contents and total aroma content in the variant is significantly higher than that in their respective control；③ In the late period of fruit development，the activity of 4 key enzymes in fatty acid metabolism in the red sport variant assumes the increasing trend and is higher than that in its control.