基于硫苷种类和含量分析的高品质水果萝卜种质筛选  

High Quality Fruit Radish Germplasm Screening Based on Analysis of Glucosinolate Species and Content

作　　者：刘哲[1] 沈峰 郑佳秋[1] 王燕[2] 祖艳侠[1] 吴永成[1] 王薇薇[1] 张丽娜 冯汝超 张向向 高静 梅燚[1] LIU Zhe;SHEN Feng;ZHNEG Jia-qiu(Jiangsu Costal Area Institute of Agricultural Sciences,Yancheng,Jiangsu 224002)

机构地区：[1]江苏沿海地区农业科学研究所,江苏盐城224002 [2]南京农业大学,江苏南京210095 [3]滨州市科技创新发展研究院,山东滨州256600

出　　处：《安徽农业科学》2024年第16期47-52,63,共7页Journal of Anhui Agricultural Sciences

基　　金：江苏省种业振兴“揭榜挂帅”项目(JBGS〔2021〕071);江苏沿海地区农业科学研究所科研基金项目(YHS201906)。

摘　　要：通过对根辣味、根甜味、根质地、空心、根光滑度、根疤痕等品质进行感官评价,从78份萝卜种质中筛选出12份品质优良的萝卜种质。随后利用LC-MS对这12份萝卜种质肉质根中硫苷的组分和含量进行鉴定和分析,最后通过主成分分析研究总硫苷与单个硫苷含量之间的相关性。结果表明,通过感官评价筛选的12份萝卜种质包括2份长白萝卜种质,3份圆白萝卜种质,3份长红萝卜种质,4份绿皮萝卜种质。在所试萝卜种质中,共鉴定出12种硫代葡萄糖苷,分别有脂肪族硫苷8种(GRA、GIB、GRH、GRE、GER、GBN、PRO、GAL)和吲哚族硫苷4种(GBR、NGBS、4HGBS、4MGBS)。其中,总硫苷含量最高的种质为F1005(22.947μmol/g),含量最低的是W1063(3.518μmol/g)。在成分上,主要的脂肪族硫苷为GRH,主要的吲哚族硫苷是NGBS。此外,在供试的12种萝卜种质中,脂肪族硫苷占总硫苷含量的95.78%~99.87%,吲哚族硫苷占总硫苷含量的0.16%~4.22%。各种质硫苷含量最高的都是GRH,占总硫苷含量的61.91%~93.54%,总硫苷含量与GRH、GRE含量呈极显著正相关,与NGBS含量呈显著负相关,且单一硫苷之间存在不同程度的相关性。共筛选出萝卜硫素前体硫苷GRA含量高的种质3份,分别为F1060、F1078和W1044,辣味物质主要硫苷GRH含量低的种质3份,分别为W1063、F1030和W1044。该研究结果为培育高品质优良萝卜新品种提供理论依据。In this study,12 radish materials with excellent quality were selected from 78 radish materials by sensory evaluation of spiciness,sweetness,texture,hollow,smoothness and scar.Subsequently,LC⁃MS was used to identify and analyze the components and contents of glu⁃cosinolate in the fleshy roots of 12 radish materials.Finally,the correlation between total glucosinolate and single glucosinolate was studied by principal component analysis.The results showed that the 12 radish materials selected by sensory evaluation included 2 long⁃white materials,3 round⁃white materials,3 long⁃red materials and 4 green⁃skin materials.A total of 12 glucosides were identified in the tested materials,inclu⁃ding 8 aliphatic glucosides(GRA,GIB,GRH,GRE,GER,GBN,PRO,GAL)and 4 indole glucosides(GBR,NGBS,4HGBS,4MGBS).The highest content of total glucosinolates was F1005(22.947μmol/g),and the lowest content was W1063(3.518μmol/g)in the tested ma⁃terials.In terms of composition,the main aliphatic glucosinolate was GRH,and the main indole glucosinolate was NGBS.In addition,aliphatic glucosinolate accounted for 95.78%-99.87%of the total glucosinolate content and indole glucosinolate accounted for 0.16%-4.22%of the to⁃tal glucosinolate content in the tested materials.The highest glucosinol content of all materials was GRH,which accounted for 61.91%-93.54%of the total glucosinol content.The total glucosinol content was positively correlated with GRH and GRE content,and nega⁃tively correlated with NGBS content,and there were different degrees of correlation between single glucosinol content.In summary,three mate⁃rials with high content of sulforaphane precursor glucoside GRA(F1060,F1078 and W1044)were screened in this study,and three materials with low content of glucoside GRH,the main spicy substance,were W1063,F1030 and W1044,respectively.The results will provide the ba⁃sis for cultivating new varieties of high quality radish.

关 键 词：水果萝卜 感官评价 硫苷 组分含量 LC-MS 

分 类 号：S631.2[农业科学—蔬菜学]