苹果新品种‘瑞雪’、‘瑞香红’及其亲本香气物质差异分析  

Analysis on the Difference of Aroma Volatile Compounds in New Apple Cultivars‘Ruixue’,‘Ruixianghong’and Their Parents

作　　者：孟智鹏 陈荣鑫 杨舜博 闫雷玉 杨亚州[1] 赵政阳[1,2] MENG Zhipeng;CHEN Rongxin;YANG Shunbo;YAN Leiyu;YANG Yazhou;ZHAO Zhengyang(College of Horticulture,Northwest A&F University,Yangling 712100,China;Apple Engineering and Technology Research Center of Shaanxi Province,Yangling 712100,China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]陕西省苹果工程技术研究中心,陕西杨凌712100

出　　处：《食品工业科技》2021年第21期50-56,共7页Science and Technology of Food Industry

基　　金：国家现代农业(苹果)产业技术体系建设专项(CARS-27)。

摘　　要：为明确苹果新品种果实香气成分特点,进一步推广新品种。本研究以新选育出的‘瑞雪’、‘瑞香红’苹果及其亲本‘粉红女士’和‘富士’为实验材料,采用顶空固相微萃取法结合气相色谱质谱联用技术检测4种苹果果实香气物质成分,并研究并分析香气物质种类、含量以及特征香气值的差异性。结果表明:4个苹果品种共检测分析出58种香气成分和16种特征香气物质,其中‘瑞雪’含有3种特有香气成分和10种特征香气物质,‘瑞香红’含有7种特有香气成分和13种特征香气物质。4个苹果品种中,新品种‘瑞香红’具有最多的香气成分种类和最高的香气物质含量。‘瑞雪’、‘瑞香红’两个新品种的特征香气物质的种类数均高于其亲本,‘瑞雪’中的(Z)-2-庚烯醛、己醛和壬醛等醛类特征香气物质在4个品种中含量较高,‘瑞香红’中的乙酸己酯、丙酸己酯、丁酸己酯和2-甲基丁酸己酯等酯类特征香气物质含量最高,这些特征香气物质的差异可能是两个新品种具有独特香气的重要原因。In order to clarify the characteristics of the volatilecompounds of the new apple varieties,further popularize the new varieties.In this study,the newly selected‘Ruixue’and‘Ruixianghong’apples and their parents‘Pink Lady’and‘Fuji’were used as the materials.The headspace solid-phase micro extraction method combined with gas chromatography-mass spectrometry was used to detect the aroma compounds of four apple fruits,and the differences in the types,contents and characteristic aroma values of volatilecompounds were studied and analyzed.The results showed that a total of 58 volatilecompounds and 16 characteristic aroma compounds were detected and analyzed from 4 apple varieties.Among them,‘Ruixue’had 3 unique volatilecompounds and 10 characteristic volatilecompounds,and‘Ruixianghong’had 7 unique volatilecompounds and 13 kinds of characteristic volatilecompounds.Among the four apple varieties,the new variety‘Ruixianghong’had the most types of volatilecompounds and the highest content of volatilecompounds.The number of characteristic volatilecompounds of the two new varieties of‘Ruixue’and‘Ruixianghong’was higher than that of their parents.The characteristic volatilecompounds of(Z)-2-heptenal,hexanal and nonanal in‘Ruixue’were higher among the 4 varieties.The characteristic volatilecompounds of esters such as hexyl acetate,hexyl propionate,hexyl butyrate and hexyl 2-methylbutyrate in‘Ruixianghong’were the highest.The difference of these characteristic volatilecompounds may be an important reason for the unique aroma of the two new varieties.

关 键 词：苹果 新品种 香气物质 特征香气 

分 类 号：S661.1[农业科学—果树学]