摘要
应用顶空固相微萃取结合气质联用技术对草莓‘宁玉'及其亲本果实发育过程中的香气成分及含量进行了测定。结果表明:从‘宁玉'及其亲本果实中共检测出97种芳香物质,主要包括酯类、烷类、酮类、酸类、醛类、醇类、呋喃类;在果实不同发育时期,草莓香气物质的数量和含量均存在一定的差异,随着果实的成熟,酯类物质含量呈现增加趋势;从‘宁玉'、‘幸香'和‘章姬'成熟果实中分别检测出香气物质55、57和56种;‘宁玉'果实的特征香气成分丁酸甲酯、乙酸己酯、己酸甲酯是共同遗传自父母本的,DMMF是遗传自父本'章姬'的,而γ-葵内酯、DMHF是'宁玉'自己特有的香味物质。
With headspace solid-phase microextraction/gas chromatography-mass spectrometry, the aroma components and contents of strawberry "Ningyu" and its parents were measured during fruit development.The results showed that 97 aromatic substances were detected from "Ningyu" and its parents, including esters, alkanes, ketones, acids, aldehydes, alcohols and furans.The amount and content of aroma substances were different at different development stages.With the ripening of fruits, the content of esters exhibited an increasing trend.The aroma substances detected from "Ningyu","Xingxiang" and "Zhangji" in the mature period were 55, 57 and 56, respectively.The characteristic aroma components, such as methyl butyrate, hexyl acetate, and methyl hexanoat were inherited from parents.DMMF was from the male parent "Zhangji".DMHF and γ-decanolactone were unique flavor substances in "Ningyu" strawberry itself.
作者
庞夫花
赵密珍
袁华招
王静
于红梅
陈志京
PANG Fu-hua;ZHAO Mi-zhen;YUAN Hua-zhao;WANG Jing;YU Hong-mei;CHEN Zhi-jing(Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory of Horticultural Crops Genetic Improvement, Nanjing 210014, China)
出处
《江西农业学报》
CAS
2019年第6期16-21,共6页
Acta Agriculturae Jiangxi
基金
江苏省农业重大新品种创制项目(PZCZ201721)
农业部作物种质资源保护项目(NB2018-2130135-07)
桃、草莓种质资源子平台(南京)
关键词
草莓
亲本
果实
发育
香气成分
Strawberry
Parents
Fruit
Development
Aroma compound
