不同基因型黄瓜果实香气组成的主成分分析和聚类分析  

Cluster Analysis and Principal Components Analysis of Aroma Components in Different Genotype Cucumber Fruits

作　　者：郝丽宁[1] 陈书霞[1] 刘拉平[2] 陈巧[1] 孟焕文[1] 王聪颖[1] 

机构地区：[1]西北农林科技大学园艺学院,农业部西北地区园艺作物生物学与种质创制重点实验室,陕西杨凌712100 [2]西北农林科技大学测试中心,陕西杨凌712100

出　　处：《西北农业学报》2013年第5期101-108,共8页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家自然科学基金(31071813);高校基本科研业务费(QN2011088);西北农林科技大学国际合作基金;西安市科技局项目(NC08017)

摘　　要：采用气相色谱和质谱联用(GC-MS)技术对12个不同基因型黄瓜果实的香气物质进行测定,并应用主成分分析和聚类分析评价黄瓜果实的香气物质组成,旨在研究不同基因型黄瓜果实风味的组成及特征,并依据果实主要香味物质含量对不同基因型黄瓜进行划分,为品质育种提供参考。结果表明,1-戊烯-3-醇、樟醇、1-戊醇、(Z)-3-壬烯-1-醇、乙醛、1-壬醇、(Z)-2-庚烯醛、丙醛、(E)-2-戊烯醛、(E,Z)-2,6-壬二烯醛、(E)-2-壬烯醛、(E)-4-壬烯醛、壬醛、石竹烯等23种物质为黄瓜果实香气的主要组成成分;其次,12个不同基因型黄瓜果实按风味特征分为4大类型:第1类包括基因型Q23、24-6、6、27、29、3、14-1,黄瓜味、清香味淡;第2类包括基因型16、4、26;第3类包括基因型1-2,黄瓜味、清香味浓;10-1自成一类,为第4类,果实果香味浓,清香味淡。可见,不同基因型黄瓜香气物质种类、含量的差异导致不同基因型黄瓜果实的风味存在差异。In order to study fruit flavor composition and characters of different cucumber genotypes, and classify different genotypes of cucumber based on the main flavor components, to provide reference for quality breeding, the aroma components of twelve genotype cucumber fruits were measured by GC-MS and the data was analyzed with cluster analysis and principal components analysis. The results showed that 1-Penten-3-ol, Borneol, 2,3-Pentanedione, 1-Pentanol , （Z）-3-Nonen-l-ol, Acetal- dehyde, 1-Nonanol, Benzaldehyde, 2-ethyl-3-Octanone, 1,4-Octadiene, （Z）-2-Heptenal, （Z）-l-Hep- tenal, Propanal, （E）-2-Pentenal, 1-Penten-3-one, Hexanal, Heptanal, （E,Z）-2,6-Nonadienal, （E）- 2-Nonenal, （E）-4-Nonenal, 3-Cyclohex-l-enyl-prop-2-ena were the principal composition of cucumber fruit flavour. Based on the flavor characters of twelve different genotypes, the cucumber fruits could be classified into four types： the first type including Q23, 24-6, 6, 27, 29, 3, 14-1 tasted less fresh and less like cucumber; the second type including 16, 4, 26 and the third type including 1-2 tasted more fresh and more like cucumber; the fourth type including 10-1 tasted more sweet but less flesh. The differences of components and contents among the genotypes led to diversity in their flavor styles.

关 键 词：黄瓜 香气成分 聚类分析 主成分分析 

分 类 号：S642.2[农业科学—蔬菜学]