3种果型番茄主要风味物质分析  

Analysis of Main Flavor Substances in Three Different Types of Tomato Cultivars

作　　者：郭莹 王仁杰 徐蓓蓓 张忠义 蔡红明 张红艳[3,4] 高珏晓 夏海波 陈嘉景 GUO Ying;WANG Renjie;XU Beibei;ZHANG Zhongyi;CAI Hongming;ZHANG Hongyan;GAO Juexiao;XIA Haibo;CHEN Jiajing(National Vegetable Quality Standards Center,Shouguang,Shandong 262700;Agricultural and Rural Service Center of Wenjia Street,Shouguang City,Shouguang,Shandong 262700;National Key Laboratory for Germplasm Innovation&Utilization of Horticultural Crops,Huazhong Agricultural University,Wuhan 430070;Horticultural Product Sensory Evaluation and Quality Testing Center,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]全国蔬菜质量标准中心,山东寿光262700 [2]寿光市文家街道农业农村服务中心,山东寿光262700 [3]华中农业大学果蔬园艺作物种质创新与利用全国重点实验室,武汉430070 [4]华中农业大学园艺产品感官评价与品质检测中心,武汉430070

出　　处：《中国农学通报》2025年第4期149-155,共7页Chinese Agricultural Science Bulletin

基　　金：2022年度山东省重点研发计划(竞争性创新平台)“设施蔬菜高品质栽培技术研究与标准体系构建”(2022CXPT035);2024年度拉萨市中央引导地方科技发展资金项目“高原口感型番茄品质提升关键技术优化与示范推广”(LSKJ202449)。

摘　　要：为探究不同果型番茄品质差异,以樱桃番茄、口感番茄和大果番茄3种不同果型的番茄为试验材料,利用气相色谱-质谱联用技术(GC-MS)对其糖、酸和氨基酸等主要风味物质进行检测和分析。结果表明,果糖、葡萄糖和蔗糖是番茄含有的主要可溶性糖,其中樱桃番茄‘釜山88’和‘雪山玲珑果’可溶性糖含量较高,大果番茄‘燎原美丽’和‘普罗旺斯’较低;樱桃番茄可溶性糖含量最高、大果番茄最低。番茄所含有机酸主要为柠檬酸,口感番茄‘粉贝儿’和‘玉玲珑’含量最高,大果番茄‘燎原美丽’和‘普罗旺斯’含量最低;口感番茄有机酸总量是樱桃番茄的1.39倍、是大果番茄的1.88倍。在番茄中检出8种氨基酸,其中口感番茄检出7种、樱桃番茄检出6种,而大果番茄仅检出3种;樱桃番茄和口感番茄氨基酸含量无显著差异,但均显著高于大果番茄。不同果型番茄的糖、酸、氨基酸含量存在较大差异。To explore the quality differences of tomatoes with different fruit types,this study used gas chromatography-mass spectrometry(GC-MS)technology to detect and analyze the main flavor compounds of sugar,acid,and amino acids in cherry tomatoes,tasty tomatoes,and large tomatoes.The results indicated that fructose,glucose,and sucrose were the main soluble sugars in tomatoes.Among them,soluble sugar content in cherry tomatoes of‘Busan 88’and‘Cherry Tomato of Tianshan Mountain’were higher,while those in large tomatoes of‘Liaoyuan Meili’and‘Provence’were opposite.Overall,cherry tomatoes had the highest soluble sugar content,and large tomatoes had the lowest soluble sugar content.The detected organic acids were mainly citric acid,with the highest content in tasty tomatoes of‘Fenbeier’and‘Yulinglong’,while it was lowest in large tomatoes of‘Liaoyuan Meili’and‘Provence’.The total content of organic acid in tasty tomatoes was 1.39 and 1.88 times than that in cherry tomatoes and large tomatoes,respectively.A total of 8 amino acids were detected in 7 tasty tomato cultivars,6 cherry tomato cultivars,and 3 large tomato cultivars.There was no significant difference in amino acid content between cherry tomatoes and tasty tomatoes,while both were significantly higher than large tomatoes.This study showed significant differences in accumulation levels of soluble sugar,organic acids and amino acid among different fruit types of tomatoes.

关 键 词：樱桃番茄 口感番茄 大果番茄 初生代谢物 气相色谱-质谱联用 

分 类 号：S641.2[农业科学—蔬菜学]