利用GC-IMS分析两个槟榔种质雌花挥发性风味物质差异  

Analysis of differences of volatile substances in female flowers of two arecanut germplasms by GC-IMS

作　　者：刘帆 阚金涛 张玉锋[1] 齐兰 周焕起[1] 黄丽云[1] LIU Fan;KAN Jintao;ZHANG Yufeng;QI Lan;ZHOU Huanqi;HUANG Liyun(Coconut Research Institute,Chinese Academy of Tropic Agricultural Sciences,Wenchang,Hainan 571339,China)

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339

出　　处：《中国南方果树》2024年第2期75-82,共8页South China Fruits

基　　金：海南省自然科学基金高层次人才项目—海南食用槟榔资源鉴定评价与筛选研究(321RC1103)资助。

摘　　要：为研究不同种质槟榔花的挥发性风味物质差异,采集白花和黄花两个槟榔种质雌花,采用气相色谱-离子迁移谱(GC-IMS)技术构建其挥发性风味物质指纹图谱,比较2种槟榔雌花释放的挥发性风味物质组分及相对含量的差异。结果表明,两个种质雌花共检出挥发性风味物质72种,两者挥发性风味物质含量差异主要集中在醇类和酯类。黄花种质雌花的醇类物质中乙醇、3-羟基-2-丁酮、异丁醇均高于白花种质3倍以上。白花种质雌花的酯类物质相对含量是黄花的2.3倍,以乙酸乙酯、乙酸甲酯、乙酸-3-甲基丁酯为主;白花种质雌花的乙酸叶醇酯、乳酸乙酯、乙酸己酯、丁酸甲酯相对含量也高于黄花种质。相似度和主成分分析表明,根据槟榔雌花挥发性风味物质可以区分两种槟榔雌花。In order to study the differences of volatile substances in the flowers of different betelnut plants,headspace-gas chromatography-ion mobility spectroscopy(GC-IMS)technology was used to construct the fingerprint of volatile components of two kinds of female flower arecanut germplasms(common white flowers and newly discovered yellow flowers).The differences in composition and relative content of volatile components between the two kinds of areca female flowers were analyzed.The results showed that 72 volatile flavor compounds were detected in betel nut female flowers.The differences in volatile flavor substances contents of two female flowers were mainly in alcohols and esters.The contents of alcohol 5.2,acetoin and isobutanol in female flower of yellow flower betel germplasm were three times higher than those of in white flower betel.The relative content of esters in female flower of white flower betel was 2.3 times that of yellow flower betel,mainly ethyl acetate,methyl acetate and isomyl acetate.The relative contents of cis-3-hexenyl acetate,ethyl lactate,hexyl acetate and methyl butyrate were higher in white flower betel than those in yellow flower betel.Female flower of these two betel germplasms could be distinguished with volatile flavor substances by similarity and principal component analysis.

关 键 词：槟榔 挥发性风味物质 气相色谱-离子迁移谱 GC-IMS 醇 

分 类 号：S792.91[农业科学—林木遗传育种]