蒌叶果实不同时期品质性状分析  

Analysis of Fruit Quality Characters in Different Periods from Piper betle L.

作　　者：范睿 冯水应[2,3] 王珏 孙也乔 丁雅雯 Fan Rui;Feng Shuiying;Wang Jue;Sun Yeqiao;Ding Yawen(Tropical Croups Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou,571101;School of Tropical Crops,Yunnan Agricultural University,Pu'er,665000;Academician Workstation of Sim Soonliang of Hainan Province,Hainan Provincial Key Laboratory of Crop Genetic Improvement and Quality Control of Tropical Spicy Beverages,Institute of Spices and Beverages,Chinese Academy of Tropical Agricultural Sciences,Wanning,571533)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海口571101 [2]云南农业大学热带作物学院,普洱665000 [3]中国热带农业科学院香料饮料研究所,海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南省Sim Soonliang院士工作站,万宁571533

出　　处：《分子植物育种》2024年第23期7868-7878,共11页Molecular Plant Breeding

基　　金：国家木薯产业技术体系项目(CARS-11)资助。

摘　　要：为探究不同时期蒌叶果实的品质性状,本研究以Ⅰ、Ⅱ、Ⅲ、Ⅳ4个不同发育时期的蒌叶果实为材料,采用气相色谱质谱联用法(Gas chromatography-Mass spectrometry)与主成分分析法(PCA)相结合,检测出醇、酚、炔烃、酸、酮、烷烃、烯、酯共91种挥发性化合物的含量。结果表明,异丁香烯[(32.45±0.38)%]、β-石竹烯[(25.86±0.48)%]、丙烯酸正丁酯[(22.57±1.07)%]、α-芹子烯[(16.67±0.42)%]、顺式-2,3-环氧己醇[(15.88±0.00)%]、γ-古芸烯[(12.27±0.20)%]是4个时期中含量最多的物质,结合PCA发现β-石竹烯、异丁香烯、丙烯酸正丁酯、顺式-2,3-环氧己醇、α-芹子烯、γ-古芸烯对蒌叶果实的贡献率最大。在脂肪、蛋白质、精油分析中,发现Ⅲ期脂肪得率最多,为12.667%;Ⅰ期蛋白质含量最多,为13.655 g/100 g;Ⅱ期精油得率最多,为3.988%。综合上述分析,发现Ⅲ期果实品质最佳。本研究结果为蒌叶种质资源提供科学依据。To explore the volatile constituents of Piper betle fruits in different stages(Ⅰ,Ⅱ,ⅢandⅣ),the volatile components were analyzed by gas chromatography-mass spectrometry(GC-MS)and principal component analysis(PCA).A total of 91 volatile constituents were identified,including alcohols,phenols,alkynes,acids,ketones,alkanes,alkenes and esters.The results showed that isocaryophyllene[(32.45±0.38)%],β-caryophyllene[(25.86±0.48)%],butyl acrylate[(22.57±1.07)%],α-selinene[(16.67±0.42)%],cis-2,3-epoxyhexanol[(15.88±0.00)%]andγ-gurjunene[(12.27±0.20)%]were the main compounds in the four stages.Combined with PCA,it was found thatβ-caryophyllene,isocaryophyllene,butyl acrylate,cis-2,3-epoxyhexanol,α-selinene andγ-gurjunene had the greatest contribution to the fruits of P.betle.In the analysis of fat,protein and essential oil,fat content of stageⅢwas the highest(12.667%),the protein content of stage Iwas the highest(13.655 g/100 g),and the essential oil content of stageⅡwas the highest(3.988%).According to the above analysis,the fruit quality of stageⅢwas the best.The results of this study provide a scientific basis for the germplasm resources of P.betle.

关 键 词：蒌叶 精油 香气成分 脂肪 蛋白质 

分 类 号：S567.19[农业科学—中草药栽培]