【作者】 陈美霞；

【导师】 陈学森； 周杰；

【作者基本信息】 山东农业大学 ， 果树学， 2005， 博士

【摘要】 提高品质是21 世纪果品生产的主旋律,风味物质的组成及其含量对果品内在品质有着重要影响。近年来,果实风味物质的研究取得了一些重要进展,但有关杏风味物质的研究报道相对较少,特别是华北生态品种群杏品种的香味物质及糖酸组分,以及华北生态品种群与欧洲生态品种群杂种一代(F1代)香味物质及糖酸组分的遗传研究,国内外未见报道。本试验以凯特杏、新世纪杏及其F1代群体65 个株系以及红玉、泰安水杏、金太阳、华县大接杏、银香白、基辅、红丰、沙金红、凯新1 号等10 个杏品种为试材,采用气相色谱-质谱(GC-MS) 联用仪及毛细管电泳仪,探讨了不同提取方法、不同杏品种以及杏果实不同发育阶段香气成分与糖酸组成,在此基础上,对杏F1代群体香味成分、糖酸组分的遗传特性进行了研究,旨在为杏品质评价、调控及品质育种提供依据和参考。主要研究结果如下: 1、比较了水蒸气蒸馏-萃取法、溶剂萃取法、顶空固相微萃取法和同时蒸馏-萃取法提取杏果实香味成分的效果,其中水蒸气蒸馏-萃取法与溶剂萃取法的比较试验结果表明:水蒸气蒸馏-萃取法提取的杏果香成分是74 种,主要化合物为C6醛类、C6醇类、内酯类、萜烯醇类、酮类、烷烃类等,占总峰面积的99.5%,能较好地提取杏果实香气成分;溶剂萃取法提取的杏果香成分仅有32 种,占总峰面积的99.6%,主要是烷烃类化合物,说明溶剂萃取法不能有效的提取杏香气成分;虽然水蒸气蒸馏-萃取法能较好地提取杏果实香气成分,但蒸馏与萃取是分步进行,所需的有机溶剂多,程序繁琐,效率低。因此,水蒸气蒸馏-萃取法也不是杏香味成分提取最理想的方法。2、进一步对同时蒸馏-萃取法与固相微萃取法进行了比较试验,结果表明,固相微萃取法鉴定出70 种成分,其中酯类20 种、烃类19 种、醇类5 种、酮类5 种、酸类4种、内酯类4 种、醛类3 种,其它化合物10 种,酯类是其主要成分。根据香气值的计算结果,固相微萃取法可鉴定乙酸己酯、β-紫罗酮及乙酸丁酯等8 种鲜杏特征香气成分。同时蒸馏-萃取法鉴定出48 种化合物,其中烃类13 种、醇类9 种、醛类7 种、酯类7 种、酮类4 种、内酯类4 种、酸类2 种,萜烯醇类是其主要成分。根据香气值的计算结果,该方法可鉴定β-紫罗酮、芳樟醇及乙酸己酯等14 种匀浆杏特征香气成分。综合上述结果,固相微萃取法简单、快速、不使用溶剂,能有效地提取杏香气成分,可与经典的同时蒸馏-萃取法互补。更多还原

【Abstract】 Improving fruit quality is the theme of fruit cultivation in 21 century. Of all, the composition and content of flavor matter have main effect on the fruit internal quality. Recently, although the studies on fruit flavors have made great progress, the studies on apricot remains little, especially on the flavor of North China ecogeographical group and F1 progenies of North China ×Europe ecogeographical group have not been reported. In this paper, the effect of different extraction methods on the apricot aroma constituents, the changes of the constituents of aroma, sugar and acid were studied at different developmental stages with “Katy”and “Xinshiji”varieties by gas chromatography-mass spectrometry (GC-MS) and Capillary Electrophoresis (CE). The difference in constituents of aroma, sugar and acid among 10 apricot cultivated varieties were also studied, including “Hongyu”, “Tai’anshuixing”, Jintaiyang, “Shajinhong”, “Kaixin NO.1”, “Huaxiandajiexing”, “Hongfeng”, “Yingxiangbai”, “Jifu”. Based on this, the inheritance of main flavor compounds in apricot was further studied with “Katy”, “Xinshiji”and 65 seedlings of F1 progenies. The destination of this experiment was to give theoretical support and reference for evaluation, regulation of apricot quality and fruit quality breeding. The main results were as follows: 1. The effect of 4 extraction methods on apricot aroma constituents had been compared, with samples analyzed by GC-MS. Comparing distillation–extraction (DE) with solvent extraction (SE), the results indicated that a total of 74 components were identified in DE sample, of which C6 aldehydes, C6 alcohols, lactones, terpenic alcohols, ketones and hydrocarbons were the major constituents, and representing 99.5% of the total peak area. A total of 32 components in SE sample, of which hydrocarbons were the dominant constituents representing 99.6% of the total peak area. The results indicated that SE was not an effective method for extracting aroma components from apricot fruit because of little amount of aroma compounds, neither was SE because of its solvent and time-consuming. 2. The effect of headspace solid-phase microextraction (HS-SPME) and simultaneous steam distillation-extraction (SDE) on aroma compounds extracting was further compared. The results indicated that a total of 70 components were identified in the SPME sample including 23 esters, 19 hydrocarbons, 5 alcohols, 5 carbonyls, 4 acids, 4 lactones, 3 aldehydes, and 13 miscellaneous components, of which the esters were clearly the dominant constituents. Based on the Uo, 8 compounds identified in SPME sample were probably the characteristic compounds to the fresh apricot aroma such as hexyl acetate, β-ionone, butyl acetate, (E)-2-hexenal, linalool, limonene, γ-decalactone, and hexanal. Meanwhile, 48 components in the SDE sample, including 12 hydrocarbons, 9 alcohols, 7 aldehydes, 7 esters, 4 ketones, 4 lactones, 2 acids, of which the monoterpene alcohols were the dominant constituents. Odor unit values indicate that 14 compounds identified in SDE sample were the characteristic compounds to boiled apricot aroma: β-ionone, linalool, hexyl acetate, γ-dodecalactone, γ-decalactone, (E)-2-hexenal, hexanal, γ-octalactone, phenyl-acetaldehyde, butyl acetate, limonene, α-terpineol, δ-decalactone, and geranylacetone. The results showed that HS-SPME is a simple, rapid, solvent-free, and effective method to apricot aroma, which is an alternative to the classical SDE. 3. This current study focused on the aroma components which presented in “Xinshiji”and “Hongfeng”cultivars at the commercial ripe stage. The fruit was sampled by steam distillation-extraction. The results indicated that a total of 74 compounds were identified in “Xinshiji”, and 72 compounds in “Hongfeng”. Alcohols, aldehydes, lactones, ketones were the major constituents in the two extracts. The common constituents included β-ionone、hexanal, hexanol, hexenal, hexenol, lactones, terpineols ,etc, which were major contributors to apricot aroma. There were more concentration of these compounds in “Xinshiji”than in “Katy”, this may caused “Xinshiji”more aromatic than “Hongfeng”. Therefore, the presence and content of β-ionone, linalool, and lactones could probably be considered as the criterion to apricot aroma evaluation. 4. Sugar and acid compounds in apricot were studied with 10 cultivated varieties. The relationship between sugar/acid values and fruit quality was also studied. The results indicated that there were great differences in the components and total content of sugar among apricot varieties; fructose, glucose and sucrose were the main sugar components in the fruit. Of these three components in all tested varieties, the level of sucrose was the highest,the lowest in fructose. Meanwhile, malate and citrate were the main acid components. There were great differences in the components and the total content of acid among varieties. According to the components of acid, the apricot varieties could be divided into two types: citrate and malate. The ratio of sugar and acid were obviously different among the varieties. The sugar/acid values relied on the contents of sugar and acid. According to the sugar/acid values and fruit quality evaluation, the fruits that contained moderate acid (10～20 mg·g-1FW), high sugar (60～75mg·g-1FW) and moderate sugar-acid proportion (3.0～5.0) could be considered as having strong flavor and good dessert quality and were suitable to fresh-consuming. 5. The aroma constituents presented in apricot fruit during three different developmental stages had been studied, including mature green stage, commercial ripe and tree ripe stage. The fruit was sampled by simultaneous distillation-extraction. The results indicated that the aromatic constituents behaved differently during the fruit developmental period. Alcohols, aldehydes, ketones, lactones, esters and acids were the major constituents in the sample extracts. A total of 35 compounds were identified in the mature green stage, including (E)-2-hexenal, linalool, α-terpineol, (E)-2-hexen-1-ol, hexanal, 1-hexanol. 45 compounds in commercial ripe stage, among the important compounds were (E)-2-hexenal, linalool, α-terpineol, hexanal, ocimenol and geraniol. Meanwhile, 44 were found in tree ripe stage, the main components including linalool, (Z,Z,Z)-methyl 9,12,15-octadecatrienoate, α-terpineol, γ-decalactone , γ-dodecalactone, butyl acetate, hexyl acetate. The maximum of C6 aldehydes and alcohols were found in the mature green stage, diminishing in concentration as ripening proceeded. Several terpenic alcohols had been found in the different stages of ripening. The maximum was found in the commercial ripe stage. To the contrary, the presence of lactones and ketones was not detectable until the commercial ripe stage. Some esters had also been found such as butyl acetate, 3-hexenyl acetate, hexyl acetate, 2-hexenyl acetate, etc. Except 2-hexenyl butanoate and 2-hexenyl hexanoate, levels of others increased during fruit maturation. 6. The changes of sugar and acid components were studied with two cultivated varieties during fruit development. The results indicated that the changes of the components and total content of sugar were almost similar in “Xinshiji”and “Katy”varieties at different fruitdevelopment stages, the level of sucrose and total sugar increased constantly, whereas the content of fructose and glucose kept relatively steady, which indicated the increasing of total content of sugar was caused by sucrose. The change patterns of the content of total acid and components were different obviously in two varieties, but the change of malate and total acid was completely similar in “Xinshiji”. Malate content increased slowly at higher level, whereas the level of citrate was lower during fruit development. The level of citrate at early development stage was lower than at later development stage, increasing rapidly while stoning finished and decreasing slightly during fruit maturation. The changing pattern showed “S”curve, contrast to citrate, the change of malate showed a reverse “S”curve. 7. Aroma components from “Katy”and “Xinshiji”and their F1 generations were analyzed. The results indicated that there were 37 compounds shared with parents and not segregated in F1 generations, of which 20 components with quatitative character inheritance was probably governed by multiple genes, including 9 characteristic aroma compounds such as (E)-2-hexenal, linalool, ocimenol, myrcenol, a-terpinenol, γ-decalactone, γ-dodecalactone, acetic acid hexyl ester, benzaldehyde and hexanal. The means of characteristic aroma compounds, such as (E)-2-hexenal, γ-decalactone, hexanal, γ-dodecalactone, were over mid-parent values, which indicated the inheritance of these compounds had the trend of over-parent and exhibited not only additive genetic effect but also inadditive genetic effect. The progenies with these compounds had great potential to be chosen. There were 17 compounds shared with parents and segregated in ratio of 1:1, 1:3 ,1:7 or 1:15 in F1 generations, which exhibited qualitative character inheritance governed by one or several pare genes. Of all, there were 8 characteristic aroma compounds including hexyl hexanoate, hexyl butanoate, butyl acetate, (Z)-3-hexen-1-ol acetate, benzene-acetaldehyde, δ-decalactone. There were 12 compounds shared with single parent and segregated or not segregated in F1 generations, of which 2 compounds with quatitative character inheritance were probably governed by multiple genes, whereas 10 compounds segregated in the ratio of 1:1, 1:3 or 1:7 in F1 generations were probably governed by one or several pare genes.更多还原