不同成熟期草莓果实风味指纹图谱构建及差异分析  

Construction and difference analysis of strawberry flavor fingerprint at different ripening stages

作　　者：蔡冰冰 李宁[1,3] 李成 薛占军[1,3] 李青云 CAI Bingbing;LI Ning;LI Cheng;XUE Zhanjun;LI Qingyun(College of horticulture,Hebei Agricultural University,Baoding 071000,China;State Key Laboratory of Crop Improvement and Regulation,Hebei Agricultural University,Baoding 071000,China;Hebei Vegetable Industry Cooperative Innovation Center,Baoding 071000,China)

机构地区：[1]河北农业大学园艺学院,河北保定071000 [2]河北农业大学华北作物改良与调控国家重点实验室,河北保定071000 [3]河北省蔬菜产业协同创新中心,河北保定071000

出　　处：《河北农业大学学报》2022年第6期45-52,80,共9页Journal of Hebei Agricultural University

基　　金：国家特色蔬菜产业技术体系(CARS-24-G-03)。

摘　　要：以草莓果实为试材,采用气象色谱-离子迁移谱(Gas chromatography-ion mobility spectrometry,GCIMS)并结合指纹图谱和多元统计分析,分析不同成熟期草莓果实挥发性有机物的特点和差异,鉴定草莓香气的主要特征挥发性物质,以期为草莓优质生产、品质鉴定、贮藏保鲜和风味育种提供理论依据。结果表明:草莓果实中共鉴定到54种挥发性有机物,其中定性53种。酯类物质含量最高。己酸甲酯、丁酸乙酯和丁酸甲酯的含量最高。丁酸丁酯、己酸甲酯、异戊酸乙酯、乙酸异戊酯、戊酸乙酯、丁酸乙酯、异戊酸甲酯、丙烯酸乙酯、芳樟醇、3-甲硫基丙醇、正己醇、3-甲基-1-戊醇、2-庚酮、4-甲基-2-戊酮、二乙二醇二甲醚、二烯丙基二硫在草莓果实的红果期,含量均显著增加,是影响草莓香气的重要有机物。This study analyzed the characteristics and differences of volatile organic compounds of strawberry at different ripening stages by Gas Chromatography-Ion Mobility Spectrometry(GC-IMS)combined with fingerprint construction and multivariable statistical analysis.The main characteristic volatile compounds of strawberry aroma were identified in order to provide theoretical basis for strawberry quality production,quality identification,storage and flavor breeding.The results showed that a total of 54 volatile organic compounds were identified in the strawberry samples,among which 53 were qualitative.The content of esters was the highest.Among these esters,the contents of methyl hexanoate,ethyl butyrate and butanoic acid methyl ester were the top.The contents of some volatile organic compounds increased significantly at the mature stage,including butyl butanoate,methyl hexanoate,butanoic acid 3-methylethyl ester,isoamyl acetate,ethyl pentanoate,ethyl butyrate,methyl 3-methylbutanoate,ethyl acrylate,linalool,3-(methylsulfanyl)propanol(methionol),n-hexanol,3-methylpentanol,heptan-2-one,methyl isobutyl ketone,diethylene glycol dimethyl ether and diallyl disulfide,indicating that they were the main compounds influencing strawberry aroma.

关 键 词：草莓 气象色谱-离子迁移谱 挥发性有机物 指纹图谱 多元统计分析 

分 类 号：S668.4[农业科学—果树学]