亚热带植物科学 ›› 2015, Vol. 44 ›› Issue (01): 8-12.DOI: 10.3969/j.issn.1009-7791.2015.01.002

• 植物生理生化与分子生物学 • 上一篇    下一篇

不同品种草莓果实挥发性物质的GC-MS分析

曾祥国,韩永超,向发云,杨艳芳,陈丰滢,顾玉成   

  1. (1.湖北省农业科学院 经济作物研究所,湖北 武汉 430064;2.湖北生物科技职业学院,湖北 武汉 430070)
  • 收稿日期:2014-10-24 修回日期:2015-04-18 出版日期:2015-03-10 发布日期:2015-03-10
  • 通讯作者: 顾玉成
  • 作者简介:曾祥国,硕士,助理研究员,从事草莓育种与技术推广工作。
  • 基金资助:

    农业部公益性行业科研专项项目(201003064);湖北省农业科技创新中心资助项目(2007-620-006-003);国家科技支撑计划项目(2013BAD02B04-02-04);国家农业科技成果转化资金项目(2012GB2D100298)

Analysis of GC-MS on Fruit Aroma Components of Different Strawberry Cultivars

ZENG Xiang-guo,HAN Yong-chao,XIANG Fa-yun,YANG Yan-fang,CHEN Feng-ying,GU Yu-cheng   

  1. (1.Institute of Economic Crop, Hubei Academy of Agricultural Sciences, Wuhan 430064, Hubei China; 2.Hubei Vocational College of Biological Science and Technology, Wuhan 430070, Hubei China)
  • Received:2014-10-24 Revised:2015-04-18 Online:2015-03-10 Published:2015-03-10
  • Contact: GU Yu-cheng

摘要: 以草莓‘晶玉’、‘甜查理’、‘晶瑶’、‘章姬’和‘丰香’等5个品种为材料,采用顶空固相微萃取-气质联用技术,分析各品种果实挥发性物质成分差异,为草莓香味育种提供依据。结果表明,5个品种果实挥发性物质中酯类均占59%以上(59.36%~77.12%);丁酸乙酯、己酸乙酯、沉香醇、呋喃酮、丁酸甲酯、己酸甲酯、2-庚酮和橙花叔醇是5品种果实中主要的特征香味物质。

关键词: 草莓, 品种, 香气成分

Abstract: The head space-solid phase microextraction and gas chromatography- mass spectrometry were applied to analyze aroma composition of five strawberry cultivars (Sweet Charile, Jingyao, Jingyu, Akihime, Toyonoka). The results indicated 59.36%—77.12% esters components exited in volatile components of five cultivars. Ethyl butanoate, ethyl hexanoate, linalool, furanone, methyl butanoate, methyl hexanoate, 2-heptanone and nerolidol were the most important aroma compounds in fruit of five cultivars.

Key words: strawberry, cultivars, aroma components

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