苹果梨及其后代果实香气成分的GC-MC分析

Analysis of fruits aroma components of Pingguoli and its offspring by gas chromatography-mass spectrometry(GC-MC)

【目的】分析苹果梨及其后代果实的香气成分,为其特征香气评价、品种选育提供参考依据。【方法】以7个梨品种的成熟果实为试材,采用气相色谱质谱联用(GC-MC)技术测定香气组分含量,利用主成分分析法对香气组分进行综合分析与评价。【结果】果实中共检出香气组分32种,特有香气组分11种。酯、烯为主要香气组分,其相对含量之和占香气组分总含量的80%以上。C_(10)以下的2-甲基丁酸乙酯、己酸乙酯、(E)-3-己烯-1-醇乙酸酯、乙酸己酯、(E)-2-己烯-1-醇乙酸酯、乙酸庚酯、庚酸乙酯等酯类是果实香味的主要贡献组分。高碳数癸酸乙酯、辛酸己酯仅在苹果梨脆肉型后代中检出,而在其软肉型后代中未检出。α-法呢烯是苹果梨及其后代特征香气组分,其在大梨果实中的相对含量(9.17%)最低,而在寒酥梨果实中的相对含量(49.53%)最高。酯、醇、醛、酮、烯及其他类物质是果实香气产生差异的主要贡献物质,而其贡献率高低各异。依据酯、烯类相对含量差异,将苹果梨与其后代聚类成4组;苹果梨与其2代品种寒酥梨聚为1组,而与1代品种苹香梨、大梨和蔗梨的遗传距离均较远;相同亲本的苹香梨、大梨分属不同组。【结论】苹果梨及其后代品种果实中共检测到香气组分32种,酯、烯类是主要香气组分和香气产生差异的重要贡献者,并使其产生了复杂的聚类关系。

【Objective】In order to provide reference for the characteristic aroma evaluation and breeding of Pingguoli and its offspring, the aroma components were determined and analyzed.【Method】The contents of aroma components in ripe fruits of 7 pear cultivars were determined by gas chromatography-mass spectrometry(GC-MC), and the aroma indexes were evaluated by principal component analysis(PCA).【Result】A total of 32 aroma components were detected, including 11 kinds of unique aroma component. Among which esters and alkenes were the main aroma components counted for over 80%. The relative content of esters below C_(10) was the highest. The relative contents of ethyl 2-methylbutyrate, ethyl hexanoate,(E)-3-hexene-1-ol acetate, hexyl acetate,(E)-2-hexene-1-ol acetate, heptyl acetate and ethyl heptyl acetate were the highest. The high carbon number ethyl decanoate and hexyl capryate were not detected in soft-fleshy offspring but only detected in the offspring of Pingguoli crisp meat type. The α-farnylene was detected in all tested varieties, which was the lowest in Dali(9.17%), and was the highest in Hansuli(49.53%). The esters, alcohols,aldehydes, ketones, alkenes and other substances were the main contributors to the difference in aroma of Pingguoli and its offspring. According to the relative content difference of esters and alkenes, Pingguoli and its offspring were divided into 4 groups. Pingguoli was clustered with the second-generation variety Hanshuli, but was far from the first-generation variety Pingxiangli, Dali, and Zheli and Pingxiangli, and ‘Da Li’ belong to different groups with the same parents.【Conclusion】A total of 32 aroma components were detected in the fruits of Pingguoli and its offspring, and esters and alkenes were the important contributors to the main aroma components and aroma differences, which resulted in the complex clustering relationship.