ZHANG Hang,GUO Xiaoyu,LIU Ke,et al.Evaluation of Fruit Aroma of Raspberry Varieties Based on GC-MS Technology[J].Northern Horticulture,2023,(16):87-96.[doi:10.11937/bfyy.20224934]
基于GC-MS技术评价不同品种树莓的果实香气
- Title:
- Evaluation of Fruit Aroma of Raspberry Varieties Based on GC-MS Technology
- Keywords:
- raspberry; fruit; aroma substance; GC-MS; variety resources
- 文献标志码:
- A
- 摘要:
- 以36个树莓品种为试材，利用有机溶剂法与气相色谱-质谱（GC-MS）的结果进行主成分分析、因子分析和聚类分析，以期为树莓的香气育种和优质加工品的开发利用提供参考依据。结果表明：芳香化合物的优化提取条件为乙醇浓度85%，提取时间1.1 h，提取温度80 ℃，料液比1∶5 g·mL-1，在该条件下，检测到10种香气成分，其 中糠醛和2,3-二氢-3,5二羟基-6-甲基-4(H)-吡喃-4-酮含量较高；香气物质含量排名前5名的品种是‘波尔卡’‘哈瑞太兹’‘菲尔杜德’‘欧洲红’和‘DNS33’；按照风味成分含量可将36个树莓品种分为4类，第一类为苯甲醇、芳樟醇相对含量较高的品种，第二类为己酸、醋酸相对含量较高的品种，第三类为2,3-二氢-3,5二羟基-6-甲基-4(H)-吡喃-4-酮相对含量较高的品种，第四类为糠醛相对含量较高的品种。
- Abstract:
- Thirty-six raspberry varieties were used as test materials.Organic solvent extraction and gas chromatography-mass spectrometry(GC-MS) were employed to extract and determine the aroma compounds in the raspberry fruits.Principal component analysis，factor analysis，and cluster analysis were utilized to evaluate and classify the varieties，in order to provide reference for aroma breeding and the development of high-quality processed raspberry products.The results showed that the optimal extraction conditions for aromatic compounds,ethanol concentration of 85%，extraction time of 1.1 hours，extraction temperature of 80 ℃，and a solid-liquid ratio of 1∶5 g·mL-1.Under these conditions，10 aroma components were detected，with high levels of furfural and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one.The top five varieties in terms of aroma compound content were ‘Polka’‘Harriets’‘Phildred’‘European Red’ and ‘DNS33’.Based on the content of flavor components，the 36 raspberry varieties could be classified into four categories,the first category consists of varieties with relatively high levels of benzyl alcohol and linalool，the second category consists of varieties with relatively high levels of caproic acid and acetic acid，the third category consists of varieties with relatively high levels of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one，and the fourth category consists of varieties with relatively high levels of furfural.
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备注/Memo
第一作者简介：张航（1998-），男，硕士研究生，研究方向为小浆果种质资源与栽培生理。E-mail：Z605741985@163.com.责任作者：杨国慧(1969-)，女，博士，教授，硕士生导师，现主要从事小浆果种质资源与栽培生理等研究工作。E-mail：guohuiyang@neau.edu.cn.基金项目：黑龙江省自然科学基金联合引导资助项目（LH2020C009）;东北农业大学青年才俊资助项目)（19QC06）;黑龙江省博士后面上资助项目（LBH-Z21119）。收稿日期：2022-12-02