摘要
为筛选出甘肃静宁产区香型浓郁的苹果品种,采用顶空固相微萃取和气相色谱-质谱联用技术对19种苹果的香气成分进行检测,并通过各类香气成分的总含量对19个苹果品种进行聚类分析。然后根据已发表的香气成分阈值,计算出19个苹果品种的特征香气总量,通过特征香气总量对19个苹果品种进行分类并筛选出影响苹果风味的主要香气物质。结果表明,19个苹果品种共检测出82种香气成分,其含量在不同品种间差异较大;通过聚类分析和特征香气含量对苹果品种的分类结果一致,19个苹果品种分为了五类。对果实风味影响较大的香气化合物为:乙酸己酯、乙酸丁酯、己醛、反式-2-己烯醛,香型浓郁的品种有:无锈金矮生,宫崎短枝,皮诺娃和烟富3号,这将为今后育种者选择亲本提供参考。
In order to screen out the apple varieties with rich aroma in Jingning,Gansu province,19 apple varieties were tested by headspace solid phase microextraction and gas chromatography- mass spectrometry,and analyzed by the total content of various aroma components.Then,according to the published threshold value of aroma components,the total amount of characteristic aroma of 19 apple varieties was calculated.Through the total amount of characteristic aroma,19 apple varieties were classified and the main aroma substances influencing apple flavor were selected.The results showed that 82 aroma components were detected in 19 apple varieties,and their contents were significantly different among different varieties.The classification results of apple varieties by cluster analysis and characteristic aroma contents were consistent,and 19 apple varieties were divided into five categories.The aromatic compounds that had great influence on fruit flavor were:Hexyl acetate, butyl acetate,hexaldehyde,trans-2 - hexenal,and the fragrant varieties were:Rust- free gold dwarf,miyazaki short branch, pinova and yanfu 3,which could provide references for future breeders to choose their parents.
作者
万鹏
梁国平
马丽娟
陈佰鸿
毛娟
WAN Peng;LIANG Guo-ping;MA Li-juan;CHEN Bai-hong;MAO Juan(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品工业科技》
CAS
北大核心
2019年第14期227-232,共6页
Science and Technology of Food Industry
基金
国家自然基金(31860530)
甘肃省现代水果产业体系(GARS-SG-3)
关键词
苹果
品种
香气成分
聚类分析
特征香气
apple
varieties
aroma components
cluster analysis
characteristic aroma
作者简介
万鹏(1992-),男,硕士研究生,研究方向:园艺,E-mail:757576734@qq.com;通讯作者:毛娟(1981-),女,博士,副教授,研究方向:园艺植物生物技术,E-mail:maojuan@gsau.edu.cn。
