不同基质配比对番茄风味成分的影响  

Effects of Different Substrate Formulas on Flavor Components of Tomato

作　　者：徐苏萌[1] 宋焕禄[2] 高艳明[1] 刘宏久[1] 李建设[1] 

机构地区：[1]宁夏大学农学院,银川750021 [2]北京工商大学,北京100048

出　　处：《湖北农业科学》2015年第15期3689-3691,共3页Hubei Agricultural Sciences

基　　金：国家科技支撑计划项目(2014BAD05B02);宁夏科技支撑计划项目(201422N00)

摘　　要：利用动态顶空法萃取,采用气相色谱-质谱联用技术分别测定了4种基质配比下大番茄和樱桃番茄中挥发性物质的成分和含量,并对特征效应化合物进行了分析。结果表明,4种基质配比下大番茄和樱桃番茄中分别检测出23种和25种芳香物质,以醛类、醇类和酮类为主。其中,大番茄中发现5种特征效应化合物,樱桃番茄中发现7种特征效应化合物,但其含量处理间存在差异。经分析,大番茄采用T2基质配比(草炭∶蛭石∶颗粒有机肥∶粉末有机肥=2∶1∶1∶1),樱桃番茄采用T1基质配比[草炭∶蛭石∶颗粒有机肥∶粉末有机肥∶蔗糖=2∶1∶1∶1∶0.3(kg)]可明显提高番茄风味。从嗅闻结果上看,2-异丁基噻唑是体现番茄主要气味特征的化合物。Volatile compounds were analyzed in tomato and cherry tomato fruits from four different substrate formulas by using headspace coupled with gas chromatography-mass spectrometry（GC-MS）, and the character components were discussed. The results showed that 23 volatile compounds were identified in tomato, and 25 volatile compounds were identified in cherry tomato, including ketones, aldehyde, esters. There were 5 character components found in tomato and 7 character components found in cherry tomato, however, their contents were different. Using T2（peat：vermiculite：granular organic fertilizer：powdery organic fertilizer=2：1：1：1）, the flavor components of tomato was improved, and using TI[ （peat：vermiculite：granular organic fertil- izer：powdery organic fertilizer：sucrose=2：1：1：1：0.3（kg）], the components of cherry tomato was improved.

关 键 词：番茄 风味成分 基质配比 

分 类 号：S641.2[农业科学—蔬菜学]