| 不同基因型菠萝蜜种质资源挥发性香气成分分析 |
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| 引用本文： | 贺书珍,吴刚,张彦军,徐飞,朱科学,谭乐和.不同基因型菠萝蜜种质资源挥发性香气成分分析[J].热带作物学报,2019,40(7):1304-1311. |
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| 作者姓名： | 贺书珍 吴刚 张彦军 徐飞 朱科学 谭乐和 |
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| 作者单位： | 1. 中国热带农业科学院香料饮料研究所,海南万宁 5715332. 国家重要热带作物工程技术研究中心,海南万宁 5715333. 农业农村部香辛饮料作物遗传资源利用重点实验室,海南万宁 5715334. 海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533 |
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| 基金项目： | 海南省重点研发计划项目(No.ZDYF2017045);中国热带农业科学院基本科研业务费专项(No.1630142017018) |
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| 摘 要： | 以马来西亚1号菠萝蜜、XYS17菠萝蜜、XYS18菠萝蜜和榴莲蜜为材料,采用HS-SPEM-GC-MS进行测定分析,以期揭示不同基因型菠萝蜜资源香气成分组成差异,为资源创新利用提供理论依据。结果表明：4种不同基因型菠萝蜜资源共鉴定出66种香气物质,异戊醇、月桂醛、3-甲基丁酸-2-甲基丁酯、乙酸异戊酯、异戊酸丙酯等9种共有香气成分相对含量存在极显著差异。PCA分析表明,马来西亚1号主要香气成分为3-甲基丁酸戊酯、乙酸丁酯、乙酸异戊酯、异戊酸丁酯和3-甲基丁酸-2-甲基丁酯,XYS17主要香气成分为异戊酸丁酯、3-甲基丁酸-2-甲基丁酯、3-甲基丁酸戊酯、醋酸辛酯和癸醛,XYS18主要香气成分为异戊酸乙酯、异戊酸丁酯、丁酸乙酯、异戊酸甲酯和正辛醛,而榴莲蜜主要香气成分为异戊醇、2-甲基-1-丁醇、3-甲基丁酸-2-甲基丁酯、异戊酸乙酯和异戊酸异戊酯。不同基因型菠萝蜜香气成分物质组成及含量存在一定差异,为今后新品种选育和优异资源开发利用提供参考依据。
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| 关 键 词： | 菠萝蜜 种质资源 香气成分 香气分析 |
| 收稿时间： | 2018-09-28 |
Analysis of Volatile Aroma Compounds in Jackfruit (Artocarpus heterophyllus) of Different Genotypes |
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| HE Shuzhen,WU Gang,ZHANG Yanjun,XU Fei,ZHU Kexue,TAN Lehe.Analysis of Volatile Aroma Compounds in Jackfruit (Artocarpus heterophyllus) of Different Genotypes[J].Chinese Journal of Tropical Crops,2019,40(7):1304-1311. |
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| Authors: | HE Shuzhen WU Gang ZHANG Yanjun XU Fei ZHU Kexue TAN Lehe |
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| Abstract: | The Malaysia No.1, XYS17, XYS18 and Liulianmi jackfruit accessions were used as materials to evaluate the difference of characteristic aroma compounds. The aromatic profile of different genotypes can provide a theoretical foundation for future breeding program. Headspace solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS) were used to analyze the aromatic profile of different jackfruit accessions. Sixty-six aroma compounds were identified in the jackfruit accessions. These four genotypes shared 9 aromatic substances, and showed significant difference in the relative contents, such as 3-methyl-1-butanol, dodecanal, 2-methylbutyl isovalerate, isoamyl acetate, and propyl isovalerate. Malaysia No.1 was characterized by high contents of n-amyl isovalerate, and esters (benzyl acetate), butyl acetate, isoamyl acetate, isobutyl isovalerate, and 2-methylbutyl isovalerate, XYS17 has high contents of isobutyl isovalerate, 2-methylbutyl isovalerate, n-amyl isovalerate, octyl acetate, and decanal, XYS18 has high contents of ethyl isovalerate, butyl isovalerate, ethyl butyrate, methyl isovalerate, and octanal, Liulianmi accession has exhibited contents of 3-methyl-1-butanol, 2-methyl-1butanol, 2-methylbutyl isovalerate, ethyl isovalerate, and 3-methylbutyl 3-methylbutanoate. These results will provide reference for breeding of new verities and exploiting of outstanding jackfruit germplasm in the future. |
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| Keywords: | jackfruit (Artocarpus heterophyllus) germplasm aroma compositions aroma analysis |
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