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当前位置: 首页 > 文章 > 草莓优系及其亲本果实挥发性物质成分分析 北京农学院学报 2020 (1) 36-41
Position: Home > Articles > Analysis of volatile components in strawberry selections and their parents Journal of Beijing University of Agriculture 2020 (1) 36-41

草莓优系及其亲本果实挥发性物质成分分析

作  者：
吕浩;孙瑞;王桂霞;董静;常琳琳;孙健;钟传飞;李睿;张宏力;张运涛
单  位：
北京市草莓工程技术研究中心;北京市林业果树科学研究院;北京农学院植物科学技术学院
关键词：
草莓(Fragaria ananassa Duch.);品种(系);亲本;挥发性物质
摘  要：
【目的】以草莓优系‘玉泉公主’和‘香山公主’及其亲本‘燕香’、‘红颜’品种为材料,研究其成熟期果实挥发性物质成分及香气特性,为香气育种提供参考依据。【方法】采用顶空固相微萃取-气质联用技术测定草莓优系及其亲本的成熟期果实挥发性物质相对含量,分析比较优系和亲本之间的香气物质差异。【结果】4个品种(系)草莓成熟期果实中共发现酯类、醇类、酮类、醛类、呋喃类、酸类和烯烃类7大类79种挥发性物质,其中酯类是最主要的挥发性物质,主要酯类成分为丁酸乙酯、己酸乙酯、己酸甲酯、乙酸己酯等。醇类物质在‘玉泉公主’和父母本中相对含量较高,‘香山公主’中较低,但均以橙花叔醇和沉香醇为主。呋喃类物质只在‘玉泉公主’中含量较高,以2,5-二甲基-4-甲氧基-3 (2H)-呋喃酮为主。【结论】‘玉泉公主’的特征香气物质为异戊酸乙酯、己酸乙酯、橙花叔醇和2,5-二甲基-4-甲氧基-3 (2H)-呋喃酮,这种香气组合使其呈强烈菠萝果香。‘香山公主’中,相对含量较高的丁酸甲酯、丁酸乙酯和己酸乙酯的香气组合是其呈浓果香的主要原因。
译  名：
Analysis of volatile components in strawberry selections and their parents
作  者：
Lü Hao;SUN Rui;WANG Guixia;DONG Jing;CHANG Linlin;SUN Jian;ZHONG Chuanfei;LI Rui;ZHANG Hongli;ZHANG Yuntao;College of Plant Science and Technology,Beijing University of Agriculture;Beijing Academy of Forestry and Pomology Sciences;Beijing Engineering Research Center for Strawberry;
关键词：
trawberry(Fragaria ananassa Duch.);;cultivars(selections);;parents;;volatile components
摘  要：
【Objective】This paper investigated strawberry superior selections 'Princess Yuquan','Princess Xiangshan'and their parents'Benihoppe'and'Yanxiang'varieties to study the volatile components and aroma characteristics of ripen fruits,and provide reference for aroma breeding.【Method】The volatile components were analyzed via head space-solid phase microextraction and Gas Chromatography-Mass Spectrometry(GC-MS)in mature fruits of 2 strawberry selections and their parents.The main volatile components were identified,and the comparison of the different aroma components were calculated.【Results】Total of 79 volatile substances in seven categories,including esters,alcohols,ketones,aldehydes,acids,olefins and furanones,were detected in ripen fruits of four varieties(selections).Esters were the most important volatile compounds,and ethyl butyrate,ethyl hexanoate,methyl hexanoate,hexyl acetate and octyl ester made up the main volatile ester constituent.Alcohols,mainly nerolidol and linalool,were highly existed in 'Princess Yuquan'and the parents'Benihoppe'and 'Yanxiang',but were lower in 'Princess Xiangshan'.For furanone,2,5-dimethyl-4-methoxy-3(2 H)-furanone(DMMF)was the main constituent,and it was only abundant in'Princess Yuquan'.【Conclusion】In'Yuquan Princess',ethyl isovalerate and ethyl hexanoate are characteristic aroma substances,and DMMF and nerolidol also played an important role.This combination of volatile compounds is the reason for the pineapple smell in'Princess Yuquan'.In'Xiangshan Princess',the combination of high levels of methyl butyrate,ethyl butyrate and ethyl hexanoate may lead to the strong fruity smell.

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