6个特早熟与早熟荔枝种质果实挥发性化合物的鉴定及香气特征分析  被引量:5

Identification of volatile compounds and analysis of aroma characteristics in litchi fruits of 6 special-early maturing and early maturing germplasms

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作  者:蒋侬辉[1] 向旭[1] 钟云[1] 朱慧莉 刘伟[1] 肖志丹 JIANG Nonghui;XIANG Xu;ZHONG Yun;ZHU Huili;LIUWei;XIAO Zhidan(Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture Rural Affairs/Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research,Guangzhou 510640,Guangdong,China)

机构地区:[1]广东省农业科学院果树研究所·农业农村部南亚热带果树生物技术与遗传资源利用重点实验室·广东省热带亚热带果树研究重点实验室,广州510640

出  处:《果树学报》2023年第9期1915-1931,共17页Journal of Fruit Science

基  金:荔枝产业技术体系创新团队建设项目(2023KJ107);广东省基础与应用基础研究基金项目(2020A1515010356);广东省农村科技特派员驻镇帮镇扶村项目(KTP20210307);广州市农村科技特派员项目(20212100044)。

摘  要:【目的】探究特早熟与早熟荔枝果实挥发性成分特征及差异,为荔枝栽培、育种、加工等提供参考依据。【方法】基于顶空固相微萃取(HS-SPEM)与气相色谱质谱(GC-MS)联用技术,系统地分析了6个特早熟与早熟荔枝种质成熟果实的挥发性化合物,并运用多元统计方法比较了这两类种质挥发性组分的差异。【结果】共鉴定出103种挥发性组分,10种为共有的化合物、34种为各种质的特有化合物,以单萜类、醇类、醛酮类、酯类及倍半萜为主要成分,其中特早熟种质的挥发性物质种类以醇类、醛酮类及酯类为主,早熟种质挥发性物质则以萜类(单萜及倍半萜)及醇类为主。运用OPLS-DA方法获得上述特早熟-早熟组间的差异代谢物39个,其中下调的化合物包括异戊醇、正辛醇、异戊醛、反-2-辛烯醛、乙酸乙酯、3-甲基-3-丁烯醇乙酸酯、乙酸苄酯、戊酸苄酯、苯甲酸异戊酯、α-筚澄茄油烯、α-古巴烯、异戊酸、十四烷,上调的化合物包括α-蒎烯、月桂烯、α-松油烯、邻伞花烃、(+)-柠檬烯、罗勒烯、(E)-Β-罗勒烯、γ-萜品烯、萜品油烯、别罗勒烯、对-薄荷-1,5,8-三烯、芳樟醇、β-香茅醇甲醚、对伞花烃-8-醇、蒎烯-10-醇、α-松油醇、橙花醇甲醚、香茅醇、异香叶醇、β-柠檬醛、香叶醇、乙酸香叶酯、(E)-β-金合欢烯、1,3-环己二烯、α-姜黄烯、α-姜烯,这些差异代谢产物结合各种质特有的化合物可作为区分上述特早熟-早熟种质的特征性挥发性化合物。结合香气活度值(OAV)筛选出对6个特早熟和早熟荔枝种质香气具有贡献的化合物35种,以香叶醇的OAV值最高;发现1-辛烯-3-醇、乙醛、正己醛、壬醛、左旋玫瑰醚、香叶醇、青叶醛为6个特早熟、早熟荔枝种质所共有的香气化合物,其中左旋玫瑰醚、异戊醇、乙酸乙酯、壬醛及1-辛烯-3-醇是特早熟种质三月红、香蜜早和大新荔共有的特�【Objective】Litchi germplasm resources are very important for litchi breeding,scientific research,and production.Compared with mid and late maturing germplasms,special-early maturing and early maturing lychee germplasm have smaller proportion of planting area and as maller less number ofvarieties due to their sour and astringent taste.However,due to the early maturity trait,they still have a significant place in the market.Volatile substances affect the flavor quality of fruits.Terpenes are extremely important volatile substances,among them monoterpenes and sesquiterpene have special smell and widely exist in plants.The volatile components are important sources of litchi flavor and resistance.However,there have been a few reports on special-early maturing,early maturing germplasm and wild germplasm of litchi.The purpose of this experiment was to explore the characteristics and differences of volatile components in the fruits of special-early maturing and early maturing litchi,and to provide a reference basis for litchi cultivation,breeding,and processing.【Methods】6 accessions of litchi germplasm were selected and divided into special-early maturing group and early maturing group,namely Xiangmizao,Sanyuehong and Daxinli were in the special-early maturing group,and Feizixiao,Shuidong and Baitangyin in the early maturing group.The volatile compounds in mature fruits were systematically analyzed using headspace solid-phase microextraction(HS-SPEM)combined with gas chromatography-mass spectrometry(GC-MS).Principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to predict the stability and reliability of the model.The multivariate statistical analysis was used to screen differential metabolites;Hierarchical clustering analysis was used to analyze the metabolites of each group,and the difference of volatile components between the special-early maturing and early maturing germplasm was compared.【Results】A total of 103 volatile components were identified,of t

关 键 词:荔枝 特早熟 早熟 挥发性物质 香气特征 

分 类 号:S667.1[农业科学—果树学]

 

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