刘俊灵;李红光;党美乐;杨惠娟;赵政阳;

• 1:旱区作物逆境生物学国家重点实验室·西北农林科技大学园艺学院
• 2:陕西省苹果工程技术研究中心

摘要(Abstract)：

【目的】以苹果新品种‘瑞雪’及其亲本‘粉红女士’和‘富士’以及代表性栽培品种‘嘎拉’‘乔纳金’‘金冠’‘王林’等7个品种为试验材料,分析果实成熟期香气物质成分的差异,探索苹果新品种‘瑞雪’的主要香气物质成分,为新品种的推广提供理论依据。【方法】应用顶空固相微萃取和气相色谱质谱联用技术,并结合主成分分析,解析参试品种的香气成分。【结果】7个品种共检测出香气物质成分92种,其中:酯类53种、醛类12种、醇类6种、酮类4种、烯烃类9种以及其他类8种;参试品种共有的香气物质成分有:乙酸丁酯、丁酸丁酯、乙酸己酯、2-甲基丁酸-2-甲基丁酯、2-甲基丁酸己酯、己酸己酯、己醛、2-己烯醛、1,3-2甲基苯、ɑ-法尼烯等共10种;不同品种特征香气成分个数分别为‘:瑞雪’(10种)、‘金冠’(10种)、‘粉红女士’(9种)、‘嘎拉’(9种)、‘王林’(8种)、‘乔纳金’(7种)、‘富士’(6种);根据7个苹果品种中香气物质相对含量为数据源进行主成分分析将其分为三类:第一类为‘嘎拉’和‘粉红女士’,第二类为‘富士’、‘王林’和‘金冠’,第三类为‘瑞雪’和‘乔纳金’;不同苹果品种间香气成分种类和含量均存在差异,苹果香气成分可以作为苹果品种选育的评价指标之一。【结论】相较于其他品种‘,瑞雪’苹果中特征香气成分种类较多,香气物质成分中的2-甲基-丁酸己酯(15.24%)、2-己烯醛(17.65%)和ɑ-法尼烯(27.88%)相对含量较高,而2-甲基-1-丁基乙酸酯和乙酸己酯相对含量较低,这些香气物质成分可能是形成‘瑞雪’苹果独特风味的重要原因。

关键词(KeyWords)： 苹果;新品种;香气物质;顶空固相微萃取-气相色谱-质谱法(SPME-GC-MS)

Abstract:

Keywords:

基金项目(Foundation): 国家现代农业(苹果)产业技术体系建设专项(CARS-27)

作者(Author): 刘俊灵;李红光;党美乐;杨惠娟;赵政阳;

Email:

参考文献(References)：

• [1]王海波,李林光,陈学森,李慧峰,杨建明,刘嘉芬,王超.中早熟苹果品种果实的风味物质和风味品质[J].中国农业科学,2010,43(11):2300-2306.WANG Haibo,LI Linguang,CHEN Xuesen,LI Huifeng,YANGJianming,LIU Jiafen,WANG Chao.Flavor compounds and flavor quality of fruits of mid-season apple cultivars[J].Scientia Agricultura Sinica,2010,43(11):2300-2306.
• [2]卢明艳,刘珩,孙守文,张东亚,赵蕾,陶秀冬,古丽米热.3个苹果品种果实香气物质研究[J].新疆农业科学,2017(10):1796-1803.LU Mingyan,LIU Heng,SUN Shouwen,ZHANG Dongya,ZHAO Lei,TAO Xiudong,GU Limire.Comparison of aroma components in three apple cultivars[J].Xinjiang Agricultural Sciences.2017(10):1796-1803.
• [3]ESPINO-DíAZ M,SEPúLVEDA D R,GONZáLEZ-AGUI-LAR G,OLIVAS G I.Biochemistry of apple aroma:A review[J].Food Technoly and Biotechnology,2016,54(4):375-394.
• [4]史清龙,樊明涛,闫梅梅,曲直,王向丽,陈伟.陕西主栽苹果品种间香气成分的气相色谱/质谱分析[J].酿酒,2005,32(5):66-69.SHI Qinglong,FAN Mingtao,YAN Meimei,QU Zhi,WANGXiangli,CHEN Wei.Analysis of aroma components of apple being planted mainly in Shaanxi province by Gas Chromatography/Mass Spectrometry[J].Liquor Making,2005,32(5):66-69.
• [5]曾辉.不同品种苹果特征香气的表征与识别[D].长沙:湖南农业大学,2016.ZENG Hui.Research on representation and recognition of characteristic aroma of different apple cultivars[D].Changsha:Hunan Agricultural University,2016.
• [6]刘珩,卢明艳,王涛,孙守文,赵蕾,古丽米热,张东亚.套袋对两个苹果品种果实香气成分的影响[J].湖北农业科学,2017,56(20):3889-3893.LIU Heng,LU Mingyan,WANG Tao,SUN Shouwen,ZHAOLei,GU Limire,ZHANG Dongya.The influence of bagging on the aroma components of two apple cultivars[J].Hubei Agricultural Sciences,2017,56(20):3889-3893.
• [7]李慧峰,王海波,李林光,吕德国,杨建明.套袋对‘寒富’苹果果实香气成分的影响[J].中国生态农业学报,2011,19(4):843-847.LI Huifeng,WANG Haibo,LI Linguang,LüDeguo,YANGJianming.Effects of bagging on‘Hanfu’apple aroma compounds[J].Chinese Journal of Eco-Agriculture,2011,19(4):843-847.
• [8]樊丽.苹果果实贮藏期间香气特性的研究[D].杨凌:西北农林科技大学,2014.FAN Li.Study on aroma characteristic of apple fruits during storage[D].Yangling:Northwest A&F University,2014.
• [9]程焕,陈健乐,周晓舟,陈荣荣,刘东红,叶兴乾.水果香气物质分析及合成途径研究进展[J].中国食品学报,2016,16(1):211-218.CHENG Huan,CHEN Jianle,ZHOU Xiaozhou,CHENRongrong,LIU Donghong,YE Xingqian.Advances in identification and biosynthetic pathwayof key aroma in fruits[J].Journal of Chinese Institute of Food Science and Technology,2016,16(1):211-218.
• [10]SIEBERT T E,BARKER A,PEARSON W,BARTER S R,MAB L D,DARRIET P,HERDERICH M J,FRANCIS I L.Volatile compounds related to‘Stone Fruit’aroma attributes in viognier and chardonnay wines[J].Journal of Agricultural and Food Chemistry,2018,66(11):2838-2850.
• [11]LIU Y,CHEN N,MA Z,CHE F,MAO J,CHEN B.The Changes in color,soluble sugars,organic acids,anthocyanins and aroma components in‘starkrimson’during the ripening period in China[J].Molecules,2016,21(6):812-813.
• [12]NOBRE A C,DE ALMEIDAáS,LEMOS A P,MAGALH?ESH C,GARRUTI D S.Volatile profile of cashew apple juice fibers from different production steps[J].Molecules,2015,20(6):9803-9815.
• [13]FARNETI B,KHOMENKO I,CAPPELLIN L,TING V,RO-MANO A,BIASIOLI F,COSTA G,COSTA F.Comprehensive VOC profiling of an apple germplasm collection by PTR-ToF-MS[J].Metabolomics,2015,11(4):838-850.
• [14]CHARLES M,ENDRIZZI I,APREA E,ZAMBANINI J,BET-TA E,GASPERI F.Dynamic and static sensory methods to study the role of aroma on taste and texture:A multisensory approach to apple perception[J].Food Quality and Preference,2017,62:17-30.
• [15]WANG H B,WANG C Z,CHENG L L,CHANG Y S,HE P,LI L G.Effect of metaxenia on volatile compounds in bagged apple fruit of Fuji[J].Agricultural Science&Technology,2017,18(4):583-587.
• [16]ECHEVERRI A G,FUENTES T,GRAELL J,LARA I,LóPEZM L.Aroma volatile compounds of‘Fuji’apples in relation to harvest date and cold storage technology:a comparison of two seasons[J].Postharvest Biology and Technology,2004,32(1):29-44.
• [17]MANNUCCI A,SERRA A,REMORINI D,CASTAGNA A,MELE M,SCARTAZZA A,RANIERI A.Aroma profile of Fuji apples treated with gelatin edible coating during their storage[J].LWT-Food Science and Technology,2017,85:28-36.
• [18]黎源,董涛.果实香气物质的研究进展[J].热带生物学报,2013,4(3):266-275.LI Yuan,DONG Tao.Advances on study of fruit aromatic substances[J].Journal of Tropical Biology,2013,4(3):266-275.
• [19]张小燕,陈学森,彭勇,刘遵春,石俊,王海波.新疆野苹果多酚物质的遗传多样性[J].园艺学报,2008,35(9):1351-1356.ZHANG Xiaoyan,CHEN Xuesen,PENG Yong,LIU Zunchun,SHI Jun,WANG Haibo.Genetic diversity of phenolic compounds in malus sievers[J].Acta Horticulturae Sinica,2008,35(9):1351-1356.
• [20]JONATHAN D,HEWETT E.Factors affecting apple aroma/flavour volatile concentration:a review[J].New Zealand Journal of Crop&Horticultural Science,2000,28(3):155-173.
• [21]SONG J,BANGERTH F.Fatty acids as precursors for aroma volatile biosynthesis in pre-climacteric and climacteric apple fruit[J].Postharvest Biology and Technology,2003,30(2):113-121.
• [22]王宝春,颉敏华,王学喜,吴小华,陈柏,张鑫,牛济军.1-MCP处理对冷藏期间花牛苹果香气成分和果实品质的影响[J].食品工业科技,2017,38(7):331-339.WANG Baochun,XIE Minhua,WANG Xuexi,WU Xiaohua,CHEN Bai,ZHANG Xin,NIU Jijun.Effects of 1-MCP treatment on fruit quality and aroma components of Huaniu apples during cold storage[J].Food Industry Technology,2017,38(7):331-339.
• [23]郭印山,杨晓旭,苏凯,牛早柱,刘镇东,李成祥,李坤,郭修武.葡萄杂交后代果实香气物质含量及遗传倾向研究[J].中外葡萄与葡萄酒,2017(4):36-39.GUO Yinshan,YANG Xiaoxu,SU Kai,NIU Zaozhu,LIU Zhendong,LI Chengxiang,LI Kun,GUO Xiuwu.Research on aroma substance content and genetic tendency of hybrid offspring in grape berries[J].Sino-overseas Grapevine&Wine,2017(4):36-39.
• [24]陶晨,王道平,杨小生,罗亚男.固相微萃取气相色谱质谱法对8种苹果香气成分的测定[J].甘肃农业大学学报,2011,46(1):122-126.TAO Chen,WANG Daoping,YANG Xiaosheng,LUO Yanan.Determination of aroma components of 8 cultivars of apple fruit by SPME and GC-MS[J].Journal of Gansu Agricultural University,2011,46(1):122-126.
• [25]FARNETI B,GUARDO M D,KHOMENKO I,CAPPELLIN L,BIASIOLI F,VELASCO R,COSTA F.Genome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture[J].Journal of Experimental Botany,2017,68(7):1467-1478.
• [26]KIM Y,KIM Y S,YOO H,KIM K O.Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II:Effects on texture,release and perception of aroma in gels of similar modulus of elasticity[J].Food Chemistry,2014,145(4):950-955.
• [27]BULT J H F,SCHIFFERSTEIN H N J,ROOZEN J P,BORO-NAT E D,VORAGEN A G J,KROEZE J H A.Sensory evaluation of character impact components in an apple model mixture[J].Chemical Senses,2002,27(6):485-494.