摘要
目的:探究不同果型的番茄果实挥发性物质的差异.方法:采用顶空固相微萃取-气质联用技术测定了樱桃番茄(4个品种)、草莓番茄(4个品种)、大果型番茄(2个品种)3种具有不同口感的番茄果型新鲜果实的挥发性物质,并进行定量分析.此外,对10种番茄果实的品质指标番茄红素和干物质含量进行测定分析,对二者的潜在联系作了相关性分析.结果:10个供试品种番茄果实中共检测到81种挥发性物质,由醇类10种、醛类9种、酯类11种、酮类7种、烃类33种和其他类11种组成,并均以醛类、酯类、烃类和其他类为主,占总挥发性物质的78%以上.樱桃番茄的挥发性物质组分数最多,为70种,且其总含量最高,中果型番茄的挥发性成分为59种,大果型番茄的挥发性成分为58种.3种口感型番茄共有挥发性组分25种,其含量在品种间差异较大.口感型番茄番茄红素含量范围为52.54～135.85 mg/100 g,在不同果型中存在差异;干物质含量范围为5.75%～10.66%,在不同果型中差异明显,其中,樱桃番茄的的干物质含量最高,其次是草莓番茄,大果型口感番茄的干物质含量最低,小于6%.结论:品质指标与挥发性物质的相关性分析表明,香叶基芳樟醇、法尼基丙酮与番茄红素及干物质呈极显著负相关,干物质与顺-3-己烯醛呈显著正相关,品质性状番茄红素和干物质含量之间没有显著相关性,挥发性物质之间存在一定相关性.
Abstract
[Objective]To explore the differences in volatile compounds in taste tomato fruits with different fruit types.[Method]This study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(GC-MS)to determine the volatile compounds in three types of fresh tomato fruit with different taste,including cherry tomatoes(4 varieties),strawberry tomatoes(4 variet-ies),and large fruit tomatoes(2 varieties),and conducted quantitative analysis.In addition,the lycopene and dry matter contents of 10 tomato fruit quality indicators were measured and analyzed,and conducted on the potential relationship between volatile substances and quality indicators of a correlation analysis.[Result]A total of 81 volatile compounds were detected in the tomato fruits of the 10 tested varieties,consisting of 10 alcohols,9 aldehydes,11 esters,7 ketones,33 hydrocarbons,and 11 other volatile substances,and all of them were all mainly composed of aldehydes,esters,hydrocarbons,and other compounds,accounting for over 78%of the total volatile substances.The number of volatile component fraction in cherry tomatoes was the most,with 70 species,and its total content is the highest.The volatile components of medium fruit tomatoes are 59 species,while those of large fruit tomatoes are 58 species.There are a total of 25 volatile components in the three types of taste tomatoes,and their content varies greatly among varieties.The content of lycopene in taste tomato ranged from 52.54 mg/100 g to 135.85 mg/100 g,which was different in different fruit types.The dry matter content ranges from 5.75%to 10.66%,with significant differences among different fruit types.Among them,cherry tomatoes have the highest dry matter content,followed by strawberry tomatoes,and large fruit type taste tomatoes have the lowest dry matter content,less than 6%.[Conclusion]The correlation analysis between quality indicators and volatile substances showed that geranyl Linalool and farnesyl acetone were significantly negatively correlated with Lycopene and dry matter,while dry matter was significantly positively correlated with cis-3-hexenal.There was no significant correlation between lycopene and dry matter content,and there was a certain correlation between volatile substances.
基金项目
2022年度山东省重点研发计划(竞争性创新平台)(2022CXPT035)
维普
万方数据