8个草莓品种(系)果实特征香气成分比较分析  

A comparative analysis on fruit characteristic aroma compounds in eight strawberry varieties(strains)

作　　者：王娟 孙瑞 王桂霞 常琳琳 孙健 钟传飞 董静 张运涛 Detlef.ULRICH WANG Juan;SUN Rui;WANG Guixia;CHANG Linlin;SUN Jian;ZHONG Chuanfei;DONG Jing;ZHANG Yuntao;Detlef.ULRICH(Beijing University of Agriculture,Beijing 102206,China;Beijing Academy of Forestry and Pomology Sciences,Beijing 100093,China)

机构地区：[1]北京农学院植物科学技术学院,北京102206 [2]北京市林业果树科学研究院,北京100093 [3]北京市草莓工程技术研究中心,北京100093 [4]德国农业部朱利叶斯·库恩研究所,06484

出　　处：《果树学报》2018年第8期967-976,共10页Journal of Fruit Science

基　　金：北京市粮经作物产业创新团队(BAIC09-2018); 林果种质创新与育种(KJCX2-170111); 国家重点研发计划“政府间国际科技创新合作”重点专项(2016YFE0112400); 北京市科技专项(Z161100005016111)

摘　　要：【目的】以8个不同的草莓品种(系)为试材,分析草莓果实香气成分特点和差异,探索影响草莓香气的主要挥发性物质,为品质特性研究和香味育种提供理论依据。【方法】采用感官分析和浸入式搅拌棒吸附萃取-气相色谱质谱法(Imm-SBSE-GC-q MS),并结合主成分分析(Principal component analysis,PCA),对供试草莓品种(系)的香气成分进行检测鉴定和比较分析。【结果】8个草莓品种(系)中共检测出挥发性物质46种,其中共有成分23种,γ-癸内酯在‘京桃香’中相对浓度最高,达259.25。2,5-二甲基-4-甲氧基-3(2H)-呋喃酮(DMMF)和沉香醇是构成‘玫瑰公主’(10-30-47)中香气的主成分。‘白雪公主-15’(w74-15)和‘白雪公主-6’(w74-6)的菠萝香气由独有成分2-甲基丁酸甲酯和特征香气物质丁酸甲酯、乙酸苄酯、丁酸乙酯、己酸甲酯、己酸乙酯、(E)-2-己烯醛、DMMF等共同作用形成。【结论】γ-癸内酯、丁酸甲酯、丁酸乙酯、己酸甲酯、DMMF、沉香醇、(E)-2-己烯醛是供试草莓品种(系)的主要特征香气物质。γ-癸内酯对‘京桃香’桃香味的形成起决定性作用。【Objective】Aroma substances play a key role in the flavor formation of strawberry fruits.Pleasant aroma is one of the most important characteristics of high-quality fresh strawberry and makes the berry more attractive and competitive. An analysis of aroma compounds in strawberry helps us to understand the pathway of aroma formation and identify the special compounds related to particular aroma. The results can be used in strawberry breeding aimed to improving fruit quality.【Methods】In this study, aroma compounds of eight strawberry varieties were analyzed, including six varieties bred by Beijing Academy of Forestry and Pomology Sciences, one from the USA and one from Japan, of which6 were red fruit type and 2 were white fruit type. The domestic varieties were‘Jintaoxiang＇‘Rose Princess＇（tentative name）（10-30-47）,‘Xiangshan Princess＇（tentative name）（09-30-20）,‘Yuquan Princess＇（Tentative name）（09-30-36）,‘Snow White-15＇（tentative name, white fruit type）（w74-15） and‘Snow White-6＇（tentative name, white fruit type）（w74-6）. The other two varieties,‘Benihoppe＇from Japan and‘Sweet Charlie＇from the USA, are currently the most widely cultivated strawberry varieties in Chi-na. All varieties were cultivated employing routine field management and pest and disease control.Fresh fruit samples were collected at maturity. Samples were analyzed using immersion stir bar absorptive extraction-gas chromatography quadrupol mass spectrometry（Imm-SBSE-GC-q MS）, combined with the sensory evaluation by sniffing and tasting. The aroma type and the core compounds of each variety were identified and the relationship among these varieties were analyzed using Principal Component Analysis（PCA）.【Results】According to the scores evaluated by sensory test, the 8 strawberry varieties could be divided into three grades： grade with extraordinarily strong aroma, grade with strong aroma and aromatic grade. The results of GC-q MS analysis showed that totally 46 t

关 键 词：草莓(Fragaria×ananassa Duch.) 香味分析 搅拌棒吸附萃取-气相色谱质谱法 PCA 

分 类 号：S668.4[农业科学—果树学]