| 不同地理来源的黄毛草莓果实香气成分初步分析 |
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| 引用本文： | 王东,陈丽娟,李洪雯,刘佳,张国薇,王建辉. 不同地理来源的黄毛草莓果实香气成分初步分析[J]. 热带作物学报, 2022, 43(12): 2576-2585. DOI: 10.3969/j.issn.1000-2561.2022.12.020 |
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| 作者姓名： | 王东 陈丽娟 李洪雯 刘佳 张国薇 王建辉 |
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| 作者单位： | 1.四川省农业科学院园艺研究所,四川成都 6100662.成都大学食品与生物工程学院,四川成都 610106 |
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| 基金项目： | “十四五”四川省科技支撑计划项目(2021YFYZ0023-09);现代农业学科建设推进工程(2021XKJS028) |
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| 摘 要： | 风味改良是目前草莓育种最重要的工作之一,黄毛草莓因其具有特殊的香气成分而被广泛关注,四川等西南地区黄毛草莓资源丰富,但目前其香气成分的研究并不系统,本研究通过分析不同地理来源的黄毛草莓果实香气成分,拓宽栽培草莓遗传背景,为创新利用黄毛草莓资源和育种攻关提供理论依据。本研究采用顶空固相微萃取和气相色谱-质谱（GC-MS）联用技术,初步分析6个不同地理来源的黄毛草莓果实香气成分的差异。结果显示,共检测出89种香气物质,与文献报道的栽培草莓香气成分不同,除丽江玉龙雪山外,其他5个地理来源的草莓香气成分中酯类化合物所占比例均不高。本研究共检测出相对含量大于1%的挥发性物质56种,其中醛类2种,烃类19种,酯类16种,酮类5种,醇类4种,胺类和酸类5种,其他化合物5种。无共同的芳香成分,芳香成分以酯类和烃类为主,但未达50%。丽江玉龙雪山的黄毛草莓香气成分种类最为丰富,万源秦巴山的黄毛草莓香气成分种类最少。测得的香气成分中,相对含量较高的挥发性成分依次为：赤藓-9,10-二溴二十五烷、二丁基邻苯二甲酸酯、苯乙胺等。聚类分析和主成分分析结果表明,丽江玉龙雪山黄毛草莓的香气成分被划分为单独一簇。虽然同为黄毛草莓品种,香气成分却因为地理位置及环境特点大不相同,关于环境对草莓挥发性物质的影响需要进一步研究。
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| 关 键 词： | 顶空固相微萃取 气相色谱-质谱联用 黄毛草莓 香气 |
| 收稿时间： | 2022-02-23 |
Preliminary Analysis of Aroma Components in Fruits of Different Geographical Sources of Fragaria nilgerrensis Schlecht |
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| WANG Dong,CHEN lijuan,LI Hongwen,LIU Jia,ZAHNG Guowei,WANG Jianhui. Preliminary Analysis of Aroma Components in Fruits of Different Geographical Sources of Fragaria nilgerrensis Schlecht[J]. Chinese Journal of Tropical Crops, 2022, 43(12): 2576-2585. DOI: 10.3969/j.issn.1000-2561.2022.12.020 |
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| Authors: | WANG Dong CHEN lijuan LI Hongwen LIU Jia ZAHNG Guowei WANG Jianhui |
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| Affiliation: | 1. Institute of Horticulture, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China2. College of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China |
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| Abstract: | Flavor improvement is one of the most important tasks in strawberry breeding. Fragaria nilgerrensis Schlecht has been widely concerned because of its special aroma components. There are abundant strawberry resources in southwest of China such as Sichuan, but the researches on its aroma components are not systematic. In this experiment, the aroma components of strawberry fruits from different geographical sources were analyzed. It could broaden the genetic background of cultivated strawberry and provide theoretical basis for innovative utilization of F. nilgerrensis Schlecht resources and breeding. In this study, headspace solid phase microextraction and gas chromatography-mass spectrometry (GC-MS) were used to analyze the differences of aroma components in six different geographical sources of F. nilgerrensis Schlecht. The results showed that a total of 89 aroma substances were detected. Different from the previously reported aroma components of cultivated strawberry, ester compounds did not account for the largest proportion in the other five geographical sources of F. nilgerrensis Schlecht, except Lijiang Yulong Snow Mountain. A total of 56 volatile substances with relative content greater than 1% were detected in this study, including 2 aldehydes, 19 hydrocarbons, 16 esters, 5 ketones, 4 alcohols, 5 amines and acids, and 5 other compounds. There were no common aroma components, and the aromatic components of F. nilgerrensis Schlecht were mainly esters and hydrocarbons, but they did not reach 50%. The aromatic components were mainly esters and hydrocarbons. The variety of aroma components of F. nilgerrensis Schlecht in Lijiang Yulong Snow Mountain was the most abundant, while that in Qinba Mountain of Wanyuan was the least. Among the aroma components measured, the first three with higher relative content were as follows: erythro-9,10-dibromopentacosane, dibutyl phthalate, benzeneethanamine. Cluster analysis and PCA analysis showed that the aroma components of F. nilgerrensis Schlecht in Yulong Snow Mountain of Lijiang were divided into a single cluster. Although they were both F. nilgerrensis Schlecht varieties, the aroma components were quite different due to geographical location and environmental characteristics. The influence of environment on the volatile compounds of strawberry needs further study. |
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| Keywords: | headspace solid phase microextraction gas chromatography-mass spectrometry (GC-MS) Fragaria nilgerrensis Schlecht aroma |
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