嫁接对黄色樱桃番茄果实风味物质的影响

doi:10.7668/hbnxb.20191326

摘要/Abstract

摘要： 为探索嫁接对黄色樱桃番茄果实挥发性风味物质的影响，采用顶空固相微萃取-气相色谱-质谱联用技术对3个黄色樱桃番茄品种实生苗和嫁接苗果实的挥发性风味物质种类和相对含量进行了分析。结果表明，黄蓉S含有56种挥发性物质，包括3种特有成分；黄蓉J含有56种挥发性物质，包括3种特有成分。金露露S含有46种挥发性物质，包括4种特有成分，其中1-硝基-3-甲基丁烷为主要风味物质；金露露J含有57种挥发性物质，包括15种特有成分，其中庚醛、苯乙腈、1-硝基-2-苯乙烷、β-紫罗兰酮为主要风味物质。黄星S含有58种挥发性物质，包括7种特有成分，其中苯乙醛、苯乙腈和1-硝基-2-苯乙烷为主要风味物质；黄星J含有61种挥发性物质，包括10种特有成分，其中愈创木酚为主要风味物质。综合比较3个黄色樱桃番茄品种实生苗与嫁接苗发现，嫁接显著影响果实挥发性物质的种类和相对含量。与实生苗相比，嫁接苗果实中2-甲基-1-丁醇的相对含量呈下降趋势，β-紫罗兰酮、E-2-庚烯醛和Z-4-癸烯醛的相对含量呈增加趋势。本研究为进一步解析番茄果实风味代谢奠定了基础。

关键词: 黄色樱桃番茄, 嫁接, 挥发性物质, 顶空固相微萃取, 气相色谱-质谱联用

Abstract: In order to explore the effect of grafting on the volatile flavor compounds of yellow cherry tomato fruit,the volatile flavor compounds and relative contents of three yellow cherry tomato varieties were analyzed by headspace solid phase micro-extraction with gas chromatography-mass spectrometry. The results showed that there were 56 volatile compounds in Huangrong S,including 3 unique volatile compounds; there were 56 volatile compounds in Huangrong J,including 3 unique volatile compounds. Jinlulu S contained 46 volatile compounds,including 4 unique volatile compounds,of which 1-nitro-3-methylbutane was the main flavor compound; Jinlulu J contained 57 volatile compounds,including 15 unique volatile compounds,of which heptanal,benzeneacetonitrile,1-nitro-2-phenylethane and β-ionone were the main flavor compounds. Huangxing S contained 58 volatile compounds,including 7 unique volatile compounds,of which benzeneacetaldehyde,benzeneacetonitrile and 1-nitro-2-phenylethane were the main flavor compounds; Huangxing J contained 61 volatile compounds,including 10 unique volatile compounds,of which guaiacol was the main flavor compound. It was found that grafting significantly affected the categories and relative contents of volatile compounds in the three yellow cherry tomato varieties fruit. Compared with the non-grafted plant,the relative content of 2-methyl-1-butanol decreased while the relative content of β-ionone,E-2-heptenal and Z-4-decenal increased in the grafted fruits. This study laid a foundation for further analysis of tomato fruit flavor metabolism.

Key words: Yellow cherry tomato, Grafting, Volatile compounds, Headspace solid phase micro-extraction (HS-SPME), Gas chromatography-mass spectrometry (GC-MS)

中图分类号:

S662.01

刘子记, 刘维侠, 牛玉, 杨衍. 嫁接对黄色樱桃番茄果实风味物质的影响[J]. 华北农学报, 2020, 35(S1): 176-182. doi: 10.7668/hbnxb.20191326.

LIU Ziji, LIU Weixia, NIU Yu, YANG Yan. Effects of Grafting on Volatile Flavor Compounds in Yellow Cherry Tomato Fruit[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2020, 35(S1): 176-182. doi: 10.7668/hbnxb.20191326.

http://www.hbnxb.net/CN/Y2020/V35/IS1/176

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