欧李果肉芳香物质构成特点、种质和地域差异及动态变化的研究

发布时间：2018-04-21 19:03

本文选题：芳香物质 + 欧李　；参考：《北京中医药大学》2017年硕士论文

【摘要】：欧李[Cerasus humilis(Bge)sok.]属于蔷薇科樱属的药用植物,其果实风味独特、营养丰富,是我国特有的保健水果。芳香物质是影响果实品质的重要因素之一,在种质资源水平上对欧李果实芳香物质进行种质评价对筛选优良种质具有重要意义,分析不同产地欧李果实香气为选择欧李栽培地域提供理论参考,对不同发育期欧李果实香气进行动态检测分析,有助于对欧李果实香气进行调控进而提高果实品质。通过顶空固相微萃取与气质联用技术,对种质资源圃的30份种质果实中芳香物质的组成与含量进行了研究,共检测出85种香气化合物,主要是酯类和萜类化合物,其中乙酸己酯、4-戊烯-1-乙酸酯、梨醇酯、(Z)-2-戊烯己酸酯、乙酸香叶酯、乙酸丁酯、(Z)-3,7-二甲基-1,3,6-十八烷三烯、橙花醇、2-戊烯丁酸酯、辛酸乙酯、己酸丁酯和里哪醇为主要芳香物质。同一来源的不同颜色果实中,红色果实芳香物质含量高于黄色果实和紫红色果实。主成分分析法将30份种质分为四组,第一组是SX3和SX7种质,主要含酯类和萜类化合物,特征化合物是乙酸异戊酯、4-戊烯-1-乙酸酯、6-戊基-2H-吡喃-2-酮,第二组是NM2和HN3种质,酯类物质含量丰富,特征化合物是α-法尼烯、(E)-乙酸-2-己烯-1-醇酯和梨醇酯,第三组是BJ1-BJ6、HB1、HB2、HN1、HN2、NM1、NM3、SX1、SX2、SX4-SX6、SX8-SX10、SX12、SX13、SX15 和 SX16 种质,酯类、内酯和萜类物质含量高,特征性化合物是反-2-己烯酸丁酯、癸酸乙酯,第四组是SX11和SX14种质,富含酯类和内酯类化合物,其中乙酸己酯含量高。对栽培在北京昌平、河北张北和内蒙正蓝旗的京欧1号、京欧2号和京欧3号欧李果实中芳香物质进行了比较分析,不同品种、不同产地果实中芳香物质都存在差异,京欧2号果实芳香物质含量高于京欧1号和京欧3号,张北欧李果实香气含量高于昌平和正蓝旗,尤其是萜类、醛酮类和其他类化合物含量高,昌平欧李果实内酯类、酯类和醇类化合物含量高,正蓝旗除了醇类物质含量高于张北地区欧李果实,其他化合物含量均最低,从芳香物质含量角度分析得出,京欧1号适合种植在张北和正蓝旗地区,京欧2号、京欧3号都适宜种植在昌平和张北地区。主成分分析结果表明:张北的京欧1号、京欧2号、京欧3号和昌平的京欧2号特征化合物为萜类化合物,主要芳香物质是异松油烯、里哪醇、橙花醇等;昌平京欧3号特征性化合物是酯类、烃类化合物,主要有乙酸己酯、苯甲酸乙酯、乙酸苄酯、1-庚烯等化合物;正蓝旗的京欧1号、京欧2号、京欧3号和昌平的京欧1号特征性化合物是烃类、酯类、萜类,主要物质有β-水芹烯、脱氢芳樟醇、胡椒酮、β-突厥酮、肉桂酸乙酯、油酸乙酯等。正蓝旗地区的京欧1号、京欧2号、京欧3号果实转色前两周到果实成熟期间的芳香物质的动态变化研究表明,醛酮类物质随果实成熟含量一直下降,酯类和萜类化合物随在果实成熟前一周含量升高,醇类化合物含量先下降后上升,其他类物质随果实成熟含量下降,在成熟前两周含量缓慢回升,内酯类物质含量先降低后上升,烃类化合物在果实转色前两周迅速上升,转色前一周达到最高值,再急剧下降,果实转色前一周和成熟前一周是芳香物质合成代谢关键时期。通过主成分分析,将三个品种七个发育期分为果实发育前、中、后三组,果实发育前期主要芳香物质是烃类和醛酮类化合物,主要化合物有1-辛烯-3-醇、(E,E)-2,4-庚二烯醛、苯甲醛、1-羟-1-苯基-2-丙酮、α-4-二甲基-3-环己烯-1乙醛和苯甲酸乙酯等,果实发育中期主要是烃类化合物,特征化合物是1-乙基-3-甲基环戊烷、1-甲基-2-异丙基苯、萘、反式罗勒烯和庚酸等,果实成熟时主要是酯类和萜类化合物,主要含β-苯乙醇、异戊烯醛、4-庚烯醛、二氢-β-紫罗兰酮、α-松油醇、香茅醇、乙酸异戊酯、3-甲基-3-丁烯醇乙酸酯、乙酸苄酯和棕榈酸乙酯。
[Abstract]:[Cerasus humilis (Bge) sok.] belongs to the medicinal plant of Rosa family. Its fruit is unique and nourishment. It is a unique health fruit in China. Aromatic substance is one of the important factors affecting the fruit quality. It is of great significance to evaluate the germplasm of the aromatics of the fruit of the fruit of the European prunes on the germplasm level. The fruit aroma of different areas of the European prune was analyzed to provide theoretical reference for the selection of the cultivated region of the European Prunus. The dynamic detection and analysis of the aroma of the fruit of the fruit of the European prune at different developmental stages could help to control the aroma of the fruit of the European prune and improve the quality of the fruit. By the headspace solid phase microextraction and GC-MS, the 30 germplasm fruits of the germplasm resources nursery were used. The composition and content of aromatic substances were studied, and 85 kinds of aromatic compounds were detected, mainly esters and terpenoids, including hexyl acetate, 4- amyl -1- acetate, pyryl alcohol ester, (Z) -2- amyl Hexanate, Geranium acetate, butyl acetate, (Z) -3,7- two methyl -1,3,6- eighteen alkyl three ene, nerol, 2- amyl butyrate, ethyl octanoate, In the same source of different colors, the aromatic substance content of red fruit is higher than that of yellow fruit and purple red fruit in the same source of different colors. Principal component analysis divides 30 germplasms into four groups, the first group is SX3 and SX7, mainly containing esters and terpenoids, and the characteristic compounds are isoamyl acetate and 4- amyl. -1- acetate, 6- amyl -2H- pyran -2- ketone, second groups of NM2 and HN3 germplasm, rich in esters, the characteristic compounds are alpha farnene, (E) - acetic acid -2- hexene -1- alcohol ester and pear alcohol ester. High, the characteristic compound is anti -2- hexenoic acid butyl, ethyl decate, fourth groups are SX11 and SX14 germplasm, rich in esters and lactone compounds, and hexyl acetate is high. The aromatic substances in the fruits of European Li, which are cultivated in Changping, Zhangbei and Inner Mongolia blue flag of Hebei, Hebei, Jing EU 2 and Jing EU 3 are compared and analyzed. There are different aromatic substances in the fruits of different varieties. The aromatic content of the fruit of Jing O 2 is higher than that of Jing EU 1 and Jing Ou 3. The aroma content of plum fruit is higher than that of Changping and the blue flag, especially the terpenoids, aldehydes and ketones and other compounds, and the content of Changping European plum fruit lactone, esters and alcohols is high, positive blue. The content of the flag is higher than the fruit of the European Li in Zhangbei, and the contents of other compounds are the lowest. From the point of view of the aromatic substance, Beijing European 1 is suitable for planting in Zhangbei and Zheng blue flag, Beijing Europe 2 and Beijing European 3 are suitable for planting in Changping and Zhangbei area. The principal component analysis results show that Zhangbei's Jing EU 1, Beijing European 2, The characteristic compounds of Beijing European 3 and Changping's Jing O 2 are terpenoids, the main aromatic compounds are isoolefins, lioyl alcohol and Neroli alcohol; Changping Jing EU 3 is an ester and hydrocarbon, mainly containing hexyl acetate, ethyl benzoate, benzyl acetate, 1- hepene and other compounds; Jing EU 1, Jing EU 2, Jing O 3 The main compounds of Beijing European 1, Changping, are hydrocarbons, esters and terpenes. The main substances are beta water parsley, dehydrogenation of linalool, piperone, beta Turk, cinnamate, ethyl oleate, etc.. The dynamic changes in the aromatic substances of Beijing Europe 1, Jing EU 2 and Jing EU 3 before color two weeks to fruit ripening were studied. The content of aldehydes and ketones decreased with the fruit maturity, and the content of esters and terpenoids increased in the first week before the fruit ripening. The content of alcohols decreased first and then decreased. The content of the other substances decreased slowly in the two weeks before maturity, and the content of lactone substance decreased first and then increased, and the hydrocarbons in the fruit were in the fruit. After two weeks of color conversion, the highest value was reached in the first week and then a sharp decline. The key period of aromatics anabolism was the first week before and before the ripening of the fruit. Through the principal component analysis, the seven development periods of the three varieties were divided into the pre development, the middle and the later three groups, and the main aromatic substances in the early stage of fruit development were hydrocarbons and aldehydes and ketones. The main compounds are 1- octyl -3- alcohol, (E, E) -2,4- hepdienal, benzaldehyde, 1- hydroxy-1- phenyl -2- acetone, alpha -4- two methyl -3- cyclo hexene -1 acetaldehyde and ethyl benzoate, etc.. The middle development of fruit is mainly hydrocarbon compounds, characteristic compounds are 1- ethyl methyl cyclopentane, methyl isopropyl benzene, naphthalene, trans olerene and heppate, etc. When the fruits are ripe, they are mainly esters and terpenoids, including beta Benzol, isovalenal, 4- hepenal, two hydrogen - beta - Viola, alpha - cancellol, citronellol, isoamyl acetate, 3- methyl -3- butylene acetate, benzyl acetate and ethyl palmitate.

【学位授予单位】：北京中医药大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S662.5

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