2个杏新品系及其亲本果实香气成分研究  

Research on Aromatic Substances in Two Strains Apricot and Their Parents

作　　者：武晓红[1] 景晨娟 陈雪峰 赵习平[1] 季文章[1] 李立颖 袁立勇 王端 WU Xiao-hong;JING Chen-juan;CHEN Xue-feng;ZHAO Xi-ping;JI Wen-zhang;LI Li-ying;YUAN Li-yong;WANG Duan(Institute of Shijiazhuang Fruit Tree,Hebei Academy of Agriculture and Forestry Sciences,Hebei Shijiazhuang 050061,China;Forestry Administration of Yutian County,Hebei Yutian 064100,China;Forestry Administration of Julu County,Hebei Julu 055250,China)

机构地区：[1]河北省农林科学院石家庄果树研究所,河北石家庄050061 [2]玉田县林业局,河北玉田064100 [3]巨鹿县农林局,河北巨鹿055250

出　　处：《西南农业学报》2020年第10期2345-2351,共7页Southwest China Journal of Agricultural Sciences

基　　金：河北省科技计划项目(16226313D-2);河北省农林科学院创新工程项目(F18R19-1003);河北省农林科学院青年基金(2018100301)。

摘　　要：【目的】探讨杏香气物质的遗传趋势。【方法】采用顶空-固相微萃取方法和气相色谱-质谱联用技术对杏新品系‘Z10-1-78’和‘Z10-1-60’及亲本‘串枝红’和‘丰园红’共4个杏品种(系)商熟期和完熟期果实的香气物质进行提取和分离,使用NIST11数据库对各香气物质谱图进行比对,并采用面积归一化法测定各成分的相对含量。【结果】从4个杏品种(系)的完熟期果实中共检测出11类72种香气物质,分别是醇类20种,酯类18种,酮类14种,酸类5种,烷类、烯类和醛类各4种,苯类、酚类和萘类各1种。子代‘Z10-1-78’完熟果实中香气物质的种数最多,为37种。各类香气物质的含量随着果实的成熟而发生变化,父本‘丰园红’和子代‘Z10-1-78’、‘Z10-1-60’商熟期和完熟期果实中醇类香气物质成分含量最高,而母本‘串枝红’商熟期果实中酯类香气物质成分含量最高,完熟期果实中则以醇类香气物质含量最高。子代‘Z10-1-78’和‘Z10-1-60’果实中的香气物质更多的遗传自父本‘丰园红’,‘Z10-1-78’完熟果实中的香气物质只与父本相一致的香气成分占到了其总香气成分的75.6%,‘Z10-1-60’完熟果实中只与父本‘丰园红’相同占果实总香气成分的47.44%。鉴定出的特征香气成分中,‘Z10-1-78’和‘Z10-1-60’及父本‘丰园红’以芳樟醇的香气值最高,在13293.33~28986.67,母本‘串枝红’以乙酸乙酯香气值最高,为6230.00。【结论】子代果实‘Z10-1-78’和‘Z10-1-60’中最重要的玫瑰香型特征香味成分芳樟醇和香叶醇均遗传自父本‘丰园红’,且浓度比父本高,香味更加浓郁,这为杏新品系果实品质评价和进一步示范应用提供理论依据。【Objective】 The present paper aimed to explore the genetic trend of apricot of aromatic substances. 【Method】We extracted and separated aromatic substances in new strains ’Z10-1-78’ and ’Z10-1-60’ apricot fruits, and their parents ’Chuanzhihong’ and ’Fengyuanhong’ apricot fruits at commercial stages and ripe stages, by headspace solid-phase microextraction and gas chromatography-mass spectrometry. Then we compared the spectra with NIST11 database. The relative content of aromatic substances was determined by area normalization method. 【Result】The result showed that 72 aromatic components were detected in the fruits of four apricot varieties(lines), including 20 kinds of alcohols, 18 kinds of esters, 14 kinds of ketones, 5 kinds of acids, 4 kinds of alkanes, enes and aldehydes, 1 kind of benzene, phenols and naphthalene. The number of aromatic substances components was the most in ’Z10-1-78’, which contained 37 kinds. The contents of all aromatic components was changed with the fruit maturity, alcohols content was the highest in the male parent ’Fengyuanhong’ and its offspring ’Z10-1-78’, ’Z10-1-60’ fruit at commercial stages and ripe stages. Ester content was the highest in the female parent ’Chuanzhihong’ at commercial stages. The most aromatic substances in the offspring ’Z10-1-78’ and ’Z10-1-60’ fruits inherited from their male parent ’Fengyuanhong’, 75.6 % of the aromatic components in the ’Z10-1-78’ fruits were consistent with that in the male parent ’Fengyuanhong’, and 47.44 % of the aromatic components in the ’Z10-1-60’ fruits were consistent with that in the male parent. The characteristics aroma of linalool content was the most in ’Z10-1-78’ and ’Z10-1-60’ and their male parent ’Fengyuanhong’, the values was 13 293.33-28 986.67, and acetic ester in ’Chuanzhihong’ was the most, its value was 6230.00. Rose scent characteristics of the offspring of the most important fruit fragrance ingredients linalyl alcohol and geranio

关 键 词：杏果实 香气物质 气相色谱-质谱 遗传 发育期 

分 类 号：S662.2[农业科学—果树学]