ZHANG Jing,ZHAO Jiantao,ZHANG Yating,et al.Analysis of Fruit Quality Traits and Volatiles in Yellow Cherry Tomato Accessions by GC-MS and UPLC[J].Northern Horticulture,2019,43(05):12-20.[doi:10.11937/bfyy.20183013]
GC-MS和UPLC技术对黄色樱桃番茄果实品质性状与挥发性物质分析
- Title:
- Analysis of Fruit Quality Traits and Volatiles in Yellow Cherry Tomato Accessions by GC-MS and UPLC
- 关键词:
- 黄色樱桃番茄; 挥发性物质; 气相色谱-质谱联用仪
- 文献标志码:
- A
- 摘要:
- 以4种黄色樱桃番茄为试材，采用气相色谱-质谱联用仪法对番茄的果实挥发性物质和糖酸进行了测定，同时采用液相色谱仪法对其果实的主要营养性状，包括抗坏血酸含量、番茄红素含量和Beta-胡萝卜素含量进行了测定，研究了番茄重要品质指标以及挥发性物质之间的相互关系，以期为番茄品质鉴定改良和品质育种提供参考依据。结果表明：黄色樱桃番茄中主要的糖是果糖、葡萄糖和蔗糖，主要的有机酸是苹果酸、丁二酸和柠檬酸。黄色樱桃番茄果实中的挥发性物质有52种以上，其中醇类、醛类、酮类和酯类物质构成了番茄果实挥发性物质的主要成分。在4份黄色樱桃番茄中均检测到的挥发性物质有16种。对4份番茄材料聚类结果表明,来自相同代谢途径的挥发性物质大多数在一个聚类亚群。对主要营养指标和16种挥发性物质的主成分分析结果表明，前2个主成分的累积方差贡献率达到82.907%以上。
- Abstract:
- In order to explore the relationship between important quality indexes and volatile substances of tomato and provide a reference for evaluation of tomato main quality traits and the quality breeding，four kinds of yellow cherry tomatoes were used as test materials，and the volatile substances and sugar acids of tomato fruits were analyzed by gas chromatography-mass spectrometry.Meanwhile，the main nutritional properties of tomato fruits，including ascorbic acid content，lycopene content and beta-carotene content，were analyzed by liquid chromatography.Gas chromatography-mass spectrometry (GC-MS) were used to analysis the fruit volatile profiles of four yellow cherry tomato accessions.In addition，the main fruit quality traits were evaluated，including acrobic acid content，lycopene，beta-carotenoid，sugars and organic acids.The main sugars in yellow cherry tomato were fructose，glucose and sucrose.The main organic acids were malic acid，butanedioic acid and citric acid.There were more than 52 volatiles in yellow cherry tomato，mainly including alcohols，aldehydes，ketones and esters.Among these，16 of them could be detected in all accessions.Cluster analysis revealed that the most of the volatile compounds from the same metabolic pathway were in a cluster subpopulation.Correlation analysis revealed there were some positive or negative correlations between main fruit quality traits and the most essential volatiles.The principal component analysis of the main nutritional traits and the 16 co-detected volatiles showed that the former three components accounted for over 82.907% of the cumulative proportion.
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备注/Memo
第一作者简介：张静（1979-），女，博士，高级实验师，研究方向为园艺植物生理及代谢机理。E-mail:yyzhj@nwsuaf.edu.cn.责任作者：崔璐（1981-），女，博士，高级实验师，研究方向为果蔬品质检验检测。E-mail:cuiluctl@nwsuaf.edu.cn.基金项目：陕西省果业资助项目（2017GYZX11）；国家林业局保护司资助项目（K3130216011）。收稿日期：2018-10-11