早中熟鲜食葡萄5个品种及其亲本果实单萜成分分析

Monoterpene Analysis of Five Middle-early Ripening Table Grape Varieties and Their Parents

以早中熟鲜食葡萄品种‘瑞都香玉’、‘瑞都红玫’、‘瑞都早红’、‘瑞都红玉’、‘瑞都脆霞’及其亲本‘京秀’和‘香妃’为试材,采用顶空固相微萃取结合气质联用技术,辅助自动质谱图解卷积和鉴定系统(AMDIS),测定果实游离态单萜化合物的含量,共检测到29种单萜类化合物,不同品种含量差异较大,父本‘香妃’中的含量高达2 153.63μg·L^(-1),约为母本‘京秀’的150倍,‘瑞都香玉’的含量高于1 000μg·L^(-1),‘瑞都红玉’、‘瑞都红玫’和‘瑞都早红’较为接近,‘瑞都脆霞’低于50μg·L^(-1)。‘香妃’和‘瑞都香玉’中单萜物质的香气值(OAVs)最大,而在‘瑞都脆霞’和‘京秀’中,所有单萜化合物的香气值都低于嗅觉阈值(OAVs<1),这与多年对各个品种的感官分析结果基本相符。主成分分析(PCA)结果表明,前两种主成分的累计方差贡献率为84.79%,第一主成分代表变量有:(E,Z)–别罗勒烯和(Z)–别罗勒烯、里那醇、(E)–β–罗勒烯和(Z)–β–罗勒烯、柠檬烯、异松油烯、cis–氧化玫瑰和trans–氧化玫瑰、β–月桂烯;第二主成分代表变量有:香叶醇、香叶醛、γ–香叶醇、橙花醛、trans–呋喃型氧化里那醇。香气特征主要表现为花香和果香,花香的主要贡献者是里那醇、柠檬烯、cis–氧化玫瑰和trans–氧化玫瑰,果香的主要贡献者是里那醇、柠檬烯和香叶醇。

＇Ruidu Xiangyu＇, ＇Ruidu Hongmei＇, ＇Ruidu Zaohong＇, ＇Ruidu Hongyu＇, ＇Ruidu Cuixia＇ and their parents ＇Jingxiu＇, ＇Xiangfei＇ were used as materials. Headspace solid phase micro-extraction （HS-SPME） and gas chromatography-mass spectrometry （GC - MS） combined with automated Mass Spectral Deconvolution and Identification System （AMDIS） were employed to analyze the free terpene contents in the seven varieties, to explicate their flavor characteristics. The results showed that a total of 29 terpenes were identified, but the concentration varied among different varieties. The total terpene concentration in ＇Xiangfei＇ and ＇Ruidu Xiangyu＇ was over 1 000 μg· L-1, while ＇Ruidu Hongmei＇, ＇Ruidu Zaohong＇ and ＇Ruidu Hongyu＇ had similar concentration, the terpene in ＇Ruidu Cuixia＇ and ＇Jingxiu＇ were both lower than 50 μg· L-1. ＇Xiangfei＇ and ＇Ruidu Xiangyu＇ had the highest OAVs, the OAVs in ＇Ruidu Cuixia＇ and ＇Jingxiu＇ were less than 1, these results roughly corresponded to the multiple years sensory analysis data. As principal component analysis （PCA） results showed that, the cumulative variance contribution ratio of the first two principal components is 84.79%. The representative variables of the first principal component include （E,Z）-alloocimene, （Z）-alloocimene, linalool, （E）-β-ocimene, （Z）-β-ocimene, limonene, terpinolene, cis-rose oxide, trans-rose oxide and fl-myrcene, and the representative ones of the second principal component have geraniol, geranial, γ-geraniol, neral and trans-furan linalool oxide. Floral and fruity are the most prominent aroma characteristics of these free terpenes, in which linalool, limonene, cis-rose oxide and trans-rose oxide contributing to the floral aroma, while linalool, limonene, geraniol having fruity aroma.