摘要
为了探讨不同砧木对樱桃番茄果实挥发性风味物质的影响,该研究以樱桃番茄品种紫星为接穗,以托鲁巴姆和砧爱1号为砧木材料,利用顶空固相微萃取-气相色谱-质谱联用技术分析不同砧木材料对樱桃番茄果实挥发性风味物质种类和相对含量的影响。结果表明,紫星S、紫星J和紫星FJ共含有挥发性物质71种,其中醇类18种,酮类5种,酯类4种,醛类21种,烃类15种,其他8种。紫星S、紫星J和紫星FJ所含挥发性风味物质的种类和相对含量存在显著性差异。紫星S含有54种挥发性物质,包括3种特有成分;紫星J含有53种挥发性物质,包括12种特有成分;紫星FJ含有56种挥发性物质,包括4种特有成分。该研究为进一步解析砧木调控番茄果实风味物质代谢奠定了坚实的基础。
In order to explore different rootstocks on the volatile flavor compounds of cherry tomato fruit,take cherry tomato varietiy Zixing as the scion,Solanum torvum and Zhen'ai No.1 as the rootstock materials,the effects of different rootstock materials on the types and relative content of volatile flavor compounds of cherry tomato fruit are analyzed by using headspace solid-phase microextraction and gas chromatography-mass spectrometry.The results show that there are 71 volatile compounds in Zixing S,Zixing J and Zixing FJ,including 18 alcohols,5 ketones,4 esters,21 aldehydes,15 hydrocarbons and 8 others.There are significant differences in the types and relative content of volatile flavor compounds in Zixing S,Zixing J and Zixing FJ.Zixing S contains 54 volatile compounds,including 3 special compounds;Zixing J contains 53 volatile compounds,including 12 special compounds;Zixing FJ contains 56 volatile compounds,including 4 special compounds.This study has laid a solid foundation for further analyzing the regulation of flavor compounds'metabolism of tomato fruit by rootstocks.
作者
刘子记
刘维侠
牛玉
杨衍
LIU Zi-ji;LIU Wei-xia;NIU Yu;YANG Yan(Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China)
出处
《中国调味品》
CAS
北大核心
2021年第3期86-90,共5页
China Condiment
基金
海南省科技项目(ZDYF2020055)
中国热带农业科学院基本科研业务费专项项目(1630032017027)
农业农村部财政专项项目(NFZX2018)。
关键词
樱桃番茄
砧木
嫁接
挥发性物质
顶空固相微萃取
气相色谱-质谱联用
cherry tomato
rootstock
grafting
volatile compounds
headspace solid-phase microextraction(HS-SPME)
gas chromatography-mass spectrometry(GC-MS)
作者简介
刘子记(1982-),男,山东菏泽人,副研究员,博士,研究方向:蔬菜遗传育种;通讯作者:杨衍(1971-),男,湖南澧县人,研究员,博士,研究方向:蔬菜遗传育种。
