2种不同砧木对“美早”大樱桃挥发性物质的影响

Analysis of aroma components of “Meizao” cherry in two rootstock

比较以"吉塞拉5"和"大青叶"作为砧木的"美早"大樱桃成熟果实香气成分的差异,为大樱桃嫁接生产中砧木的选择提供理论依据。该研究采用固相微萃取结合气相色谱质谱联用仪(GC-MS)的方法对香气成分进行测定分析。结果表明:从2组样品中共检测到31种香气成分,主要为烃类、醇类、醛类和酯类。从砧木为"吉塞拉5"和"大青叶"的"美早"大樱桃成熟果实中分别检测出27种和25种香气成分,各自所特有的香气组分分别为6种和5种,含量较高的是己醛、2-己烯醛、苯甲醛、顺-2-己烯-1-醇、正己醇、苯甲醇等,是"美早"大樱桃成熟果实的特征香气成分。砧木为"吉塞拉5"的"美早"大樱桃成熟果实特征香气成分中己醛、苯甲醛、苯甲醇、反-2-己烯-1-醇乙酸酯的含量均高于"大青叶"砧果实中的含量,可能是造成2种不同砧木樱桃果实风味差异的主要因素之一。

To provide theoretical basis for the production in the rootstock selection, the aroma components of ＂Meizao＂ cherry of two different root-stocks （Gisela 5 and Daqingye） were compared. The solid-phase micro-extrac- tion coupled with gas chromatography-mass spectrometer （GC-MS） was used to analyze the volatiles in harvested ripe cherry of Meizao of two rootstocks. A total of 31 compounds were identified, hydrocarbon, alcohols, aldehydes, and esters were the major constituents. There were 27 compounds identified in Meizao （Giseta 5 rootstock） , and 6 kinds were specific ; there were 25 compounds identified in Meizao （ Daqingye rootstock） , and 5 were specific for this kind. The main contents were hexanal, 2-hexenal, 2-hcxen-l-ol, （E）-, 1-hexanol, benzyl alcohol, which were considered the characteristic aroma components of Meizao cherry fruit. The content of hexanal, benzaldehyde, benzyl alcohol, 2- hexen-l-ol and acetate, （Z） - in Meizao cherry were all higher than that of Daqingye which is one of the factors to the different aroma in cherries.