不同栽培品种%28系%29橄榄香气成分特征及差异研究.pdf
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1、DOI:10.13925/ki.gsxb.20220581不同栽培品种(系)橄榄香气成分特征及差异研究郑宗昊1,2,张向争1,2,徐荣1,2,王乃玉1,2,傅芳浩1,2,谷梦雅1,2,潘腾飞1,2*,佘文琴1,2*(1福建农林大学园艺学院,福州 350002;2福建农林大学园艺产品贮运保鲜研究所,福州 350002)摘要:【目的】探究不同栽培品种(系)橄榄果实香气成分特征及差异,为橄榄的果实香气品质和品种选育提供参考。【方法】以11个不同品种(系)橄榄为试验材料,采用电子鼻结合顶空固相微萃取(HS-SPME-GC-MS)技术,对不同品种(系)橄榄香气成分进行分析。【结果】电子鼻实验可以将11个
2、品种(系)橄榄进行区分,说明参试11个品种(系)橄榄香气特征存在差异。HS-SPME-GC-MS实验结果表明,11个不同品种(系)橄榄共检测出57个挥发性物质成分,其中有23个挥发性物质是不同品种(系)橄榄主要差异物质。结合香气活性值(odor activity value,OAV)分析结果进一步筛选出-蒎烯、石竹烯、-石竹烯等香气物质,这些化合物可能是构成橄榄果实香气特征差异的主要香气活性物质;可以将不同橄榄产区11个橄榄品种(系)分为两类,即以平阳1号、平阳3号等为代表的木香型品种(系),以梅埔2号、刘族本等为代表的清香型品种(系)。【结论】烯萜类化合物为橄榄主要香气物质,11个不同品种(
3、系)橄榄香气成分与含量均存在差异,经过OAV分析,-蒎烯和石竹烯等为主要特征香气活性物质。关键词:橄榄;香气;电子鼻;顶空固相微萃取;香气活性值中图分类号:S667.5文献标志码:A文章编号:1009-9980(2023)08-1640-11果树学报2023,40(8):1640-1650Journal of Fruit Science收稿日期:2022-10-27接受日期:2023-02-13基金项目:福建省引导性科技计划项目(KJy22015XA);中央财政林业科技推广示范项目(闽财指 2021 363号);福建名优果树产业服务团队(11899170119)作者简介:郑宗昊,男,在读硕士研
4、究生,研究方向为果树生理生化与分子生物学。Tel:18350386233,E-mail:*通信作者Author for correspondence.Tel:13600803579,E-mail:;E-mail:Study on the characteristics and differences in aroma components amongdifferent cultivars of Canarium albumZHENG Zonghao1,2,ZHANG Xiangzheng1,2,XU Rong1,2,WANG Naiyu1,2,FU Fanghao1,2,GU Meng-ya1
5、,2,PAN Tengfei1,2*,SHE Wenqin1,2*(1College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;2Institute of Storage,Transporta-tion and Preservation of Horticultural Products,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)Abstract:【Objective】
6、Fruit aroma is one of the determinants in fruit quality and flavor characteristics.Canarium album has gained the recognition from market with unique aroma.To explore the aroma pro-file characteristics of C.album,the volatile components of 11 varieties from different producing areaswere analyzed in t
7、his study.Cluster analysis and orthogonal partial least squares discriminant analysiswere used to classify volatile profile of 11 C.album varieties.The characteristic aromatic componentsdetected in C.album were quantified using odor activity value(OAV),and the ratio of the volatile com-pound concent
8、ration to their odor threshold.Aroma components with an aroma value greater than orequal to 1 are considered as characteristic fragrances.【Methods】The volatile components in fruits of 11varieties of C.album were analyzed by electronic nose combined with HS-SPME-GC-MS.The volatilecompounds were deter
9、mined according to mass spectrometry NIST 11.L and mass spectrometry libraryWiley 7,and the CAS number of each volatile component was listed.Meanwhile,manual spectrogramanalysis and data analysis were combined for qualitative analysis.The content of volatile componentswas determined by comparing wit
10、h the peak area of internal standard.Fingerprint was made by Origin,等:不同栽培品种(系)橄榄香气成分特征及差异研究第8期2018 software.Heatmap was made with TBtools.The variable importance in projection(VIP)was cal-culated by PCA and OPLS-DA(https:/).SPSS 19.0 software was used for single fac-tor analysis.Results were extrac
11、ted and visualized with Principal ComponentAnalysis(PCA).【Results】The results of electronic nose experiment showed that three sensors of orthogonal partial least squaresdiscriminant analysis could distinguish different varieties of C.album,namely S1 sensor,S7 sensor andS8 sensor.S2 sensor had the hi
12、ghest response value among the 10 sensors and can reflect the aromacharacteristics of C.album fruit,and the electronic nose experiment can distinguish 11 different variet-ies of C.album.The results of HS-SPME-GC-MS showed that the volatile components of C.album va-rieties were similar in 11 differen
13、t varieties,but significantly different in contents.A total of 57 volatilecomponents were detected in 11 different C.album varieties,which were analyzed by OPLS-DA andbased on p-value0.05,VIP1 condition,and 23 aroma substances were further screened out,whichwere related to C.album aroma quality,such
14、 as(-)-cubene,thymol,-pinene and D-limonene con-tents,and the differences among 11 varieties reached a significant level.By comparing the OAV valuesof aroma substances of 11 varieties of C.album,the results showed that the OAV values of-pinene inall varieties tested were higher,and the previous arom
15、a description of-pinene was mainly woody andpine-oil,so the olive fruits showed obvious woody and pine-oil aroma,which was woody flavor.Elevendifferent varieties of C.album can be divided into two categories.Among them,Pingyang No.1,Ping-yang No.2,Lingfeng and Qinglan No.1 showed significantly highe
16、r OAV values of-pinene,caryo-phylene and-pinene than other varieties,which showed significant pine oil fragrance and woody fra-grance.Cinnamene,trans-2-hexenal and D-limonene showed fruity,delicate and lemon aromas,buttheir aroma activity was significantly different compared with-pinene,suggesting t
17、hat these varietieswere wood scented.In addition,the contents of aroma components of Pingyang No.1 and PingyangNo.3 were significantly higher than those of other varieties,so their aromatic flavor was stronger thanthat of other varieties.These results were generally consistent with the results of el
18、ectronic nose experi-ment and OAV.Therefore,Pingyang No.1 and Pingyang No.3 were the cultivars with the most aromat-ic flavor of C.album fruits.It was believed that-pinene,caryophyllene and-pinene may be the keyaroma compounds that form the aroma characteristics of C.album.Varieties like Sanlenlan a
19、nd MeipuNo.2 displayed less significant pine incense and costus smell as their overall aroma active values werenot significant,and anti-2-hexene aldehyde and myrcene contents in such varieties of aroma compo-nents were higher.These results suggested that their aromas were sweeter.【Conclusion】In this
20、 study,the aroma components affecting different C.album varieties were analyzed and compared,so as to pro-vide theoretical reference for identifying different C.album varieties.Due to the influence of soil andmicroclimate,the aroma of fruits with the same variety may be different.Therefore,further r
21、esearch onthe aroma of C.album fruits with the same variety in different habitats can be required by combininggas chromatography-time of flight mass spectrometry,mineral elements and gas chromatography-massspectrum techniques to provide a new sight of aroma quality in C.album fruits in Fujian,Guangd
22、ongand Zhejiang.This study provides a new sight for understanding C.album aroma and flavor characteris-tics.Moreover,the genes related to the metabolism pathway of C.album terpene compounds should beexcavated,the functional verification should be performed,and the mechanism of forming the flavorchar
23、acteristics of C.album terpenes should be explored.Key words:Canarium album;Aroma;Electronic nose;HS-SPME-GC-MS;Odor activity value郑宗昊1641果树学报第40卷橄榄(Canarium album)是我国特有的亚热带果树1-2,常种植于我国的福建、广东、浙江等地。其中福建福州地区栽培的品种有灵峰、檀香、清榄1号等,莆田地区栽培的品种有霞溪本和刘族本等;广东揭西地区栽培的品种有三棱榄和揭西香榄等;浙江温州苍南一带还栽培平阳1号、平阳2号等。香气是客观反映果实风味、成熟
24、度和果实品质的重要指标,果品怡人的香气也是吸引消费者和增强市场竞争力的重要因素。随着国内外市场对果品品质要求越来越高,以及食品工业对天然风味物质需求的增加,果品的香气研究日益受到关注,已成为果品品质的重要研究领域之一3-4,因此对不同品种橄榄香气品质差异的研究具有一定的意义和价值。电子鼻是一种快速无损检测的新型人工智能嗅觉装置,在食品方面的应用非常广,涉及食品分类、风味研究、新鲜度评价、保质期评价等主要领域5,其缺点是不能准确定量样品中每一种具体挥发性物质6。果实香气富集方法包括同时蒸馏萃取法(SED)7、固相微萃取法(SPME)8等。顶空固相微萃取法作为一种气相色谱的无溶剂萃取技术,具有操作
25、简单、富集率高、重现性好等优点,也可以更加准确、真实地反映香气成分的组成状况9-10,与电子鼻结合可以取长补短、发挥两种仪器的优势。钟明等11-12采用固相微萃取和气相色谱-质谱联用方法对广东的冬节圆和三棱榄果实挥发油化学成分进行分析,结果显示2个品种(系)中的香气成分主要有石竹烯、大根香叶烯D、-古巴烯、-蒎烯和桧烯等;赵丽娟等13采用同时蒸馏萃取装置,并用GC-MS分别对橄榄中的橄榄肉和橄榄仁的挥发油进行提取和鉴定,得出石竹烯、丁二酸二丁酯、十五烷、环己酮等为主要香气成分;方丽娜等14对长营果实的香气进行检测分析,鉴定出大量的石竹烯和古巴烯等;赖瑞联等15采用顶空固相微萃取法对福州3个鲜食
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