| 六个杂交品种白胡椒精油香气成分GC-MS分析 |
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| 引用本文： | 范睿,周利萍,伍宝朵,陈冬梅,藤定位,覃永兰,郑俏然,郝朝运.六个杂交品种白胡椒精油香气成分GC-MS分析[J].热带作物学报,2020,41(8):1683-1693. |
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| 作者姓名： | 范睿 周利萍 伍宝朵 陈冬梅 藤定位 覃永兰 郑俏然 郝朝运 |
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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.长江师范学院,重庆 4080003.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： | 中国热带农业科学院基本科研业务费专项(1630142017014) |
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| 摘 要： | 采用GC-MS法,研究了以‘班尼约尔1号’和‘热引1号’胡椒为杂交亲本的6个杂交种白胡椒（‘PC003’、‘PC008’、‘PC009’、‘PC011’、‘PC033’、‘PC036’）精油的化学成分,其化学组成成分用总离子流色谱峰的峰面积归一化法定量分析。结果表明：6个杂交品种白胡椒精油中共检测出烯类、醇类、酯类、酚类等8大类77种化合物,含量较高的化学成分有石竹烯(30.93±0.00)%~(53.81±0.01)%]、可巴烯(0.83±0.00)%~(10.09±0.00)%]、δ-毕澄茄烯(0.08±0.00)%~(7.64±0.01)%]、石竹烯氧化物(0.10±0.00)%~(5.86±0.00)%]、α-红没药醇(0.18±0.00)%~(5.51±0.01)%]、蛇麻烯(0.55±0.01)%~(6.64±0.00)%]、异丙二醇(2.56±0.00)%~(4.12±0.00)%]。不同杂交品种白胡椒精油中检测出的挥发性成分和总的百分含量都不同,部分品种间差异显著。研究结果为今后胡椒新品种选育和优异种质资源开发利用提供参考依据。
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| 关 键 词： | 杂交品种 GC-MS 香气成分 白胡椒精油 |
| 收稿时间： | 2019-05-08 |
Aroma Components of Essential Oil of White Pepper from Six Hybrid Germplasms by GC-MS |
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| FAN Rui,ZHOU Liping,WU Baoduo,CHEN Dongmei,TENG Dingwei,QIN Yonglan,ZHENG Qiaoran,HAO Chaoyun.Aroma Components of Essential Oil of White Pepper from Six Hybrid Germplasms by GC-MS[J].Chinese Journal of Tropical Crops,2020,41(8):1683-1693. |
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| Authors: | FAN Rui ZHOU Liping WU Baoduo CHEN Dongmei TENG Dingwei QIN Yonglan ZHENG Qiaoran HAO Chaoyun |
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| Institution: | 1. Institute of Spices and Beverage Research, Chinese Academy of Tropical Agricultural Science, Wanning, Hainan 571533, China2. Yangtze Normal University, Chongqing 408000, China3. Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture and Rural Affairs, Wanning, Hainan 571533, China4. Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China |
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| Abstract: | The aroma components of six hybrids, ‘PC003’, ‘PC008’, ‘PC009’, ‘PC011’, ‘PC033’, ‘PC036’, of Panniyu and Reyin-1 were assayed with GC/MS analysis in the study. The constituents of high content of white pepper essential oil were caryophyllene (30.93±0.00)%-(53.81±0.01)%], cocaene (0.83±0.00)%-(10.09±0.00)%], δ-citronene (0.08±0.00)%- (7.64±0.01)%], caryophyllene oxide (0.10±0.00)%-(5.86±0.00)%], α-erythro-alcohol (0.18±0.00)%-(5.51±0.01)%], hopsene (0.55±0.01)%-(6.64±0.00)%] and isopropyl glycol (2.56±0.00)%-(4.12±0.00)%] and other compounds. A total of 77 kinds of compounds such as alkenes, alcohols, esters, phenols, etc. were detected. The volatile components and total percentage detected in different white pepper essential oils were different. The component and content of the white pepper essential oil for the six hybrids were relatively different. The results would provide references for breeding of new verities and exploiting of outstanding black pepper germplasm in the future. |
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| Keywords: | hybrid varieties GC-MS aroma components white pepper essential oil |
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