基于GC-MS分析红皮龙眼和四季蜜龙眼果肉挥发性成分差异  

Analysis of the difference of volatile components of Hongpi and Sijimi longan by GC-MS

作　　者：易晨歆 卿昊炜 黎明 石雨雨 桂秋林 郭慧勤 彭宏祥[3] 丁峰[1] 张树伟[3] YI Chenxin;QING Haowei;LI Ming;SHI Yuyu;GUI Qiulin;GUO Huiqin;PENG Hongxiang;DING Feng;ZHANG Shuwei(Guangxi Academy of Agricultural Sciences/Guangxi Crop Genetic Improvement and Biotechnology Laboratory,Nanning,Guangxi,53007,China;College of Agriculture,Guangxi University,Nanning,Guangxi,530004,China;Horticultural Research Institute,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi,530007,China)

机构地区：[1]广西壮族自治区农业科学院/广西作物遗传改良生物技术重点开放实验室,南宁530007 [2]广西大学农学院,南宁530004 [3]广西壮族自治区农业科学院园艺研究所,南宁530007

出　　处：《中国南方果树》2025年第2期6-12,共7页South China Fruits

基　　金：广西自然科学基金(2022GXNSFAA035605、2024GXNSFFA010016);广西农业科学院科技发展基金(桂农科2021JM22、桂农科2020YM130);广西农业科学院基本科研业务专项(桂农科2021YM11、桂农科2021YT124)资助。

摘　　要：鉴定和分析红皮龙眼和四季蜜龙眼果肉挥发性成分可为龙眼育种、品质改良和产品开发提供参考。采用顶空固相微萃取—气相色谱质谱联用技术(HS-SPME-GC-MS),检测红皮龙眼和四季蜜龙眼果肉挥发性成分,并通过主成分分析、正交偏最小二乘法判别分析,以变量重要性投影(VIP)≥1,p<0.05,差异倍数≥2或≤0.5为基准,筛选差异代谢物,分析比较差异成分。结果表明,红皮龙眼和四季蜜龙眼共检测出挥发性成分76种,包括酯类27种、烷烃类13种、芳烃类10种,萜类8种,酮类5种,醛类3种,醇类、酚类、烯烃类和杂环化合物各2种,胺类和酸类各1种,其中红皮龙眼中检测出挥发性成分75种,四季蜜龙眼中检测出62种,选到差异成分44种;其中酮类中1-(2-羟基-5-甲基苯基)-乙酮仅在四季蜜龙眼中检测到,甲基丁香酚、丁酸甲酯、3-羟基丁酸乙酯、月桂酸乙酯、十四烷酸甲酯、十四烷酸乙酯、乙酸正丙酯、3,4-二甲基苯甲酸甲酯、十八酸乙酯、新松香二烯、3-羟基-3-甲基-丁酸、3-(4-异丙基苯基)-2-甲基丙醇、异榄香素、(E)-茴香脑等14种仅在红皮龙眼中检测到。红皮龙眼和四季蜜龙眼酯类挥发性成分种类最多,红皮龙眼的特有挥发性成分多达14种,四季蜜龙眼的特有挥发性种类仅1种,品种间差异较大。To identify and analyze the volatile components of Hongpi longan and Sijimi longan,further to provide reference for breeding,quality improvement and products development of longan,the volatile aroma compounds in different longan cultivars were determined using headspace solid phase micro-extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The differential metabolites were screened and the differential compounds were analyzed through the principal components analysis,orthogonal partial least squares discrimination analysis(OPLS-DA)based on variable importance in projection(VIP)≥1,p<0.05,fold change≥2 or≤0.5.The results showed that a total of 76 volatile components were detected,including 27 esters,1 amine,1 acid,2 alcohols,2 phenols,10 aromatics,3 aldehydes,8 terpenes,5 ketones,13 alkanes,2 alkenes,and 2 heterocyclic compounds.Seventy five and 62 volatile components were detected from Hongpi longan and Sijimi longan,respectively.44 differential volatile components were screened out.1-(2-hydroxy-5-methylphenyl)-ethylketone in the ketones was only detected in Sijimi longan.14 volatile substances were detected only in Hongpi longan,including methyleugenol,methyl butyrate,ethyl 3-hydroxybutyrate,ethyl dodecanoate,methyl myristate,ethyl myristate,n-propyl acetate,methyl 3,4-dimethylbenzoate,octadecanoic acid ethyl ester,isoelemin,neorosindiene,3-hydroxy-3-methyl-butyric acid,3-(4-isopropyl phenyl)-2-methylpropanal,eugenol,(E)-anisole.The esters volatile components were the richest variety of volatiles in both Hongpi longan and Sijimi longan.The Hongpi longan had 14 specific volatile components,while the pulp of Sijimi longan had only one specific volatile component.There was a significant difference in volatile components between these two varieties.

关 键 词：红皮龙眼 四季蜜龙眼 果肉 香气 气相色谱质谱联用技术(GC-MS) 

分 类 号：S667.9[农业科学—果树学]