| 嫁接对红色樱桃番茄果实挥发性风味物质的影响 |
| |
| 引用本文： | 刘子记,刘维侠,牛玉,杨衍.嫁接对红色樱桃番茄果实挥发性风味物质的影响[J].热带作物学报,2021,42(5):1394-1401. |
| |
| 作者姓名： | 刘子记 刘维侠 牛玉 杨衍 |
| |
| 作者单位： | 中国热带农业科学院热带作物品种资源研究所,海南海口 571101 |
| |
| 基金项目： | 海南省重点研发计划项目(ZDYF2020055);中国热带农业科学院基本科研业务费专项(1630032017027);农业农村部财政专项(NFZX2018) |
| |
| 摘 要： | 为探究嫁接对红色樱桃番茄果实挥发性风味物质的影响,采用顶空固相微萃取-气相色谱-质谱联用技术对3个红色樱桃番茄品种实生苗和嫁接苗果实的挥发性风味物质的种类和相对含量进行了分析。结果表明,CT18013S含有57种挥发性物质,包括5种特有成分,其中庚醛为主要风味物质;CT18013J含有69种挥发性物质,包括17种特有成分,其中乙酸丁酯和愈创木酚为主要风味物质。粉星S含有52种挥发性物质,包括3种特有成分;粉星J含有60种挥发性物质,包括11种特有成分,其中1-硝基-2-苯乙烷为主要风味物质。红星S含有57种挥发性物质,包括6种特有成分;红星J含有64种挥发性物质,包括13种特有成分,其中庚醛、苯乙腈、1-硝基-2-苯乙烷、E,E-2,4-癸二烯醛为主要风味物质。综合比较3个红色樱桃番茄品种实生苗和嫁接苗果实挥发性风味物质发现,嫁接苗挥发性风味物质的种类数量均高于实生苗。与实生苗相比,嫁接提高了3个红色樱桃番茄品种果实中苯乙醇、E-2-庚烯醛、苯乙醛和正壬醛的含量。本研究为进一步解析番茄风味调控提供了科学依据。
|
| 关 键 词： | 红色樱桃番茄 嫁接 挥发性物质 顶空固相微萃取 气相色谱-质谱联用 |
| 收稿时间： | 2020-05-05 |
Effects of Grafting on Volatile Compounds in Red Cherry Tomato Fruits |
| |
| LIU Ziji,LIU Weixia,NIU Yu,YANG Yan.Effects of Grafting on Volatile Compounds in Red Cherry Tomato Fruits[J].Chinese Journal of Tropical Crops,2021,42(5):1394-1401. |
| |
| Authors: | LIU Ziji LIU Weixia NIU Yu YANG Yan |
| |
| Institution: | Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China |
| |
| Abstract: | To explore the effect of grafting on the volatile compounds in red cherry tomato fruit, the volatile compounds and relative contents of grafted and non-grafted fruit of three red cherry tomato varieties were analyzed by headspace solid phase micro-extraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). The results showed that there were 57 volatile compounds in CT18013S, including 5 unique compounds, of which heptanal was the main flavor compound. There were 69 volatile compounds in CT18013J, including 17 unique compounds, of which butyl acetate and guaiacol were the main flavor compounds. Fenxing S contained 52 volatile compounds, including 3 unique compounds. Fenxing J contained 60 volatile compounds, including 11 unique compounds, of which 1-nitro-2- phenylethane was the main flavor compound. Hongxing S contained 57 volatile compounds, including 6 unique compounds. Hongxing J contained 64 volatile compounds, including 13 unique compounds, of which heptanal, benzyl cyanide, 1-nitro-2-phenylethane and E,E-2,4-decadienal were the main flavor compounds. The comprehensive comparison results showed that the number of volatile flavor compounds were more in grafted fruit than non-grafted fruit in the three red cherry tomato varieties. Compared with non-grafted plants, grafting increased the contents of benzeneethanol, E-2-heptenal, benzeneacetaldehyde and nonanal in the grafted fruits of three red cherry tomato varieties. This study could provide scientific basis for further analysis of tomato flavor regulation. |
| |
| Keywords: | red cherry tomato grafting volatile compounds headspace solid phase micro-extraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS) |
|
| 点击此处可从《热带作物学报》浏览原始摘要信息 |
| 点击此处可从《热带作物学报》下载免费的PDF全文 |
|
