Please wait a minute...
浙江大学学报(农业与生命科学版)  2019, Vol. 45 Issue (2): 175-180    DOI: 10.3785/j.issn.1008-9209.2017.11.231
园艺学     
基于顶空固相微萃取结合气相色谱-质谱技术分析香芋南瓜叶片的香气物质成分及特征
李俊星1(),钟玉娟1,罗剑宁1,何晓莉1,龚浩1,吴海滨1,晏石娟2,黄河勋1()
1. 广东省农业科学院蔬菜研究所/广东省蔬菜新技术研究重点实验室,广州 510640
2. 广东省农业科学院农业生物基因研究中心,广州 510640
Detection of volatile flavor compounds in leaf of Xiangyu pumpkin using headspace solid-phase microextraction-gas chromatography-mass spectrometry
Junxing LI1(),Yujuan ZHONG1,Jianning LUO1,Xiaoli HE1,Hao GONG1,Haibin WU1,Shijuan YAN2,Hexun HUANG1()
1. Vegetable Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory for New Technology Research of Vegetables, Guangzhou 510640, China
2. Agro-Biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
 全文: PDF(1346 KB)   HTML ( HTML
摘要:

以香芋南瓜叶片为研究对象,采用顶空固相微萃取结合气相色谱-质谱技术对其挥发性成分进行鉴定,分析香芋南瓜叶片香气挥发性成分的种类及含量,以及它们在不同发育时期的变化特征。结果表明,在叶片挥发性物质中共定性鉴定出香气物质28种,其中醇类化合物种类最多,苯甲醛含量最高。主成分分析(principal component analysis, PCA)表明,PC1与PC2的贡献率达到70.45%,能够将香芋南瓜和非香芋南瓜这两类材料进行分类,获得了香芋南瓜叶片中特有的4种差异化合物,分别是2-乙酰基-1-吡咯啉(2-acetyl-1-pyrroline, 2-AP)、2-乙酰基吡咯、十一醇和水杨酸甲酯。其中,2-乙酰基-1-吡咯啉是香芋南瓜叶片特殊香味的主要贡献物质,其在植株发育早期叶片和高节位幼嫩叶片中含量较高,并且随着叶片的衰老含量降低。上述结果可为香芋南瓜香味性状研究奠定基础。

关键词: 香芋南瓜叶片香气物质顶空固相微萃取气相色谱-质谱    
Abstract:

A headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC)-mass spectrometry (MS) was performed to analyze the profiles of volatile compounds in the leaves of Xiangyu pumpkin with intense flavor, which contributed to our understanding on the categories and contents of aromatic compounds, and their variation features at different development stages of Xiangyu pumpkin. The results showed that a total of 28 volatile compounds were detected in leaf, and alcohol compounds and benzaldehyde showed the most categories and highest content, respectively. To further research, principal component analysis (PCA) was performed using the volatile compounds from the two samples of Xiangyu and non-Xiangyu pumpkins, and the total accumulative contribution rate of PC1 and PC2 accounted for 70.45%, which well reflected the excellent separations of Xiangyu pumpkin and non-Xiangyu pumpkin; four compounds detected in the leaves of Xiangyu pumpkin showing differences, 2-acetyl-1-pyrroline (2-AP), 2-acetylpyrrole, 1-undecanol and methyl salicylate, were identified. Moreover, 2-AP was the main contributor for aromatic trait of leaf from Xiangyu pumpkin, and its content showed higher levels in the leaves from the early development of plant and tender leaves from the upper nodes, then significantly decreased with the leaf senescence. In a word, the study on the aroma compounds of Xiangyu pumpkin will lay a basis for aroma trait.

Key words: Xiangyu pumpkin    leaf    flavor compounds    headspace solid-phase microextraction    gas chromatography-mass spectrometry
收稿日期: 2017-11-23 出版日期: 2019-04-25
CLC:  S 642.1  
基金资助: 岭南特色瓜类商业化分子育种技术研究与应用(穗农〔2018〕52号);广东省科技计划(2017A030303047,2015A020209059,2017B020201001,2017A050501023,2017B030314111);广州市科技计划(201704020075);广东省蔬菜新技术重点实验室开放课题基金(03)
通讯作者: 黄河勋     E-mail: lijunxing@gdaas.cn;huhexu@21cn.com
作者简介: 李俊星(https://orcid.org/0000-0001-8713-3903),Tel: +86-20-38469301,E-mail: lijunxing@gdaas.cn|黄河勋(https://orcid.org/0000-0002-0325-559X),Tel: +86-20-38469301,E-mail: huhexu@21cn.com
服务  
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章  
李俊星
钟玉娟
罗剑宁
何晓莉
龚浩
吴海滨
晏石娟
黄河勋

引用本文:

李俊星,钟玉娟,罗剑宁,何晓莉,龚浩,吴海滨,晏石娟,黄河勋. 基于顶空固相微萃取结合气相色谱-质谱技术分析香芋南瓜叶片的香气物质成分及特征[J]. 浙江大学学报(农业与生命科学版), 2019, 45(2): 175-180.

Junxing LI,Yujuan ZHONG,Jianning LUO,Xiaoli HE,Hao GONG,Haibin WU,Shijuan YAN,Hexun HUANG. Detection of volatile flavor compounds in leaf of Xiangyu pumpkin using headspace solid-phase microextraction-gas chromatography-mass spectrometry. Journal of Zhejiang University (Agriculture and Life Sciences), 2019, 45(2): 175-180.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2017.11.231        http://www.zjujournals.com/agr/CN/Y2019/V45/I2/175

图1  香芋南瓜不同发育时期及不同叶位的叶片

保留时间

Retention time/min

实际保留指数

Retention index

理论保留指数

Theoretical retention index

化合物鉴定

Identified compound

峰面积a)

Peak area a)

7.090 732 735 3-戊烯-2-酮 856 370±195 153
7.903 768 775 异戊烯醇 266 971±25 817
8.603 799 800 己醛 310 570+44 173
10.213 852 852 3-己烯-1-醇 10 177 973±1 084 049
10.582 864 868 正己醇 746 312±111 131
10.739 869 866 对二甲苯 341 722±34 810
11.267 887 880 环己醇 1 328 313±246 275
11.677 900 901 庚醛 264 614±54 903
11.739 902 906 2-丁氧基乙醇 509 895±43 500
12.306 919 922 2-乙酰基-1-吡咯啉 4 975 044±507 832
13.791 964 962 苯甲醛 17 517 178±3 454 642
14.260 978 980 1-辛烯-3-醇 10 802 152±2 265 612
14.798 994 994 3-辛醇 400 364±87 081
15.037 1 001 1 003 辛醛 1 010 894±222 442
15.322 1 010 1 012 (E,E)-2,4-庚二烯醛 479 805±57 219
15.835 1 026 1 030 2-乙基-1-己醇 2 488 324±421 085
16.132 1 035 1 036 苯甲醇 16 023 209±3 144 469
16.462 1 045 1 045 苯乙醛 493 176±97 658
16.931 1 060 1 064 2-乙酰基吡咯 353 336±9 153
18.334 1 103 1 104 壬醛 3 962 188±448 435
19.646 1 145 1 144 2,6,6-三甲基-2-环己烯-1,4-二酮 1 065 726±120 329
21.011 1 190 1 190 十一醇 1 537 194±53 906
21.096 1 192 1 182 907 302±49 138
21.183 1 195 1 192 水杨酸甲酯 312 503±104 012
21.454 1 204 1 206 癸醛 4 876 100±646 046
28.122 1 446 1 453 香叶基丙酮 1 330 705±168 042
29.052 1 482 1 491 β-紫罗酮 3 387 095±204 395
30.474 1 539 1 532 二氢猕猴桃内酯 665 305±102 094
表1  香芋南瓜叶片中香气挥发性成分鉴定结果
图2  香芋南瓜与非香芋南瓜叶片挥发性化合物的主成分分析
图3  在不同发育阶段的香芋南瓜叶片中2-乙酰基-1-吡咯啉(2-AP)含量变化
1 LIN S Y , CHEN Y L , LEE C L, et al . Monitoring volatile compound profiles and chemical compositions during the process of manufacturing semi-fermented oolong tea. The Journal of Horticultural Science and Biotechnology, 2013,88(2):159-164.
2 魏长宾,刘胜辉,臧小平,等 .果实香气成分及其形成研究进展.热带农业科学,2009,29(3):59-64.
WEI C B , LIU S H , ZANG X P , et al . Advances on synthesis of fruit aromatic constituents. Chinese Journal of Tropical Agriculture, 2009,29(3):59-64. (in Chinese with English abstract)
3 CHEN X S , FENG T , ZHANG Y M , et al . Genetic diversity of volatile components in Xinjiang wild apple (Malus sieversii). Journal of Genetics and Genomics, 2007,34(2):171-179.
4 VANDENDRIESSCHE T , NICOLAI B M , HERTOG M L A T M . Optimization of HS SPME fast GC-MS for high-throughput analysis of strawberry aroma. Food Analytical Methods, 2013,6(2):512-520.
5 周春丽,刘伟,陈冬,等 .基于电子鼻与SPME-GC-MS法分析不同南瓜品种中的挥发性风味物质.现代食品科技,2015,31(7):293-301.
ZHOU C L , LIU W , CHEN D , et al . Detection of volatile flavor compounds in pumpkin species using solid-phase microextraction-gas chromatography-mass spectrometry and electronic nose. Modern Food Science and Technology, 2015,31(7):293-301. (in Chinese with English abstract)
6 李瑜 .新鲜南瓜和南瓜汁挥发性风味物质的成分比较.食品科学,2010,31(2):208-210.
LI Y . Solid phase microextraction followed by GC-MS analysis of volatile flavor compounds in fresh pumpkin and pumpkin juice. Food Science, 2010,31(2):208-210. (in Chinese with English abstract)
7 POEHLMANN S , SCHIEBERLE P . Characterization of the aroma signature of Styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. Journal of Agricultural and Food Chemistry, 2013,61(12):2933-2942.
8 BOWMAN T , BARRINGER S . Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis. Journal of Food Science, 2012,71(1):C51-60.
9 PROCIDA G , STANCHER B , CATENI F , et al . Chemical composition and functional characterisation of commercial pumpkin seed oil. Journal of the Science of Food and Agriculture, 2013,93(5):1035-1041.
10 高蓓,章晴,杨悠悠,等 .固相微萃取-气质联用技术测定5种食用植物油挥发性成分.食品安全质量检测学报,2015,6(7):2846-2856.
GAO B , ZHANG Q , YANG Y Y , et al . Detection of volatile components in 5 edible vegetable oils by solid phase micro-extraction-gas chromatography-mass spectrometry. Journal of Food Safety and Quality, 2015,6(7):2846-2856. (in Chinese with English abstract)
11 弓志青,朱丹宇,刘春泉 .超高压处理对即食板栗仁风味成分的影响.中国食品学报,2011,11(3):210-216.
12 GONG Z Q , ZHU D Y , LIU C Q . Effect of ultra high pressure on volatile compounds of instant chestnut kernel. Journal of Chinese Institute of Food Science and Technology, 2011,11(3):210-216. (in Chinese with English abstract)
13 姜文广,李记明,徐岩,等 .4种酿酒红葡萄果实的挥发性香气成分分析.食品科学,2011,32(6):225-229.
JIANG W G , LI J M , XU Y , et al . Analysis of aroma components in four red grape varieties. Food Science, 2011,32(6):225-229. (in Chinese with English abstract)
14 廉明,吕世懂,吴远双,等 .三种不同发酵程度的台湾乌龙茶香气成分对比研究.食品工业科技,2015,36(3):297-302.
LIAN M , Lü S D , WU Y S , et al . Comparative analysis of aroma characteristics of three kinds of Taiwan oolong tea from different fermentation degree. Science and Technology of Food Industry, 2015,36(3):297-302. (in Chinese with English abstract)
15 BUTTERY R G , LING L C , JULIANO B O , et al . Cooked rice aroma and 2-acetyl-1-pyrroline. Journal of Agricultural and Food Chemistry, 1983,31(4):823-826.
16 WONG K C , CHONG F N , CHEE S G . Volatile constituents of Taro (Colocasia esculenta (L.) Schott). Journal of Essential Oil Research, 1998,10:93-95.
[1] 祁丹丹, 陈维, 苗爱清, 王雯雯, 庞式, 马成英. 气相色谱-串联质谱结合化学计量学分析快速陈化对白茶香气的影响 [J]. 浙江大学学报(农业与生命科学版), 2018, 44(6): 704-710.
[2] 张万红. 基于图像法的离体小麦叶片几何参数计算[J]. 浙江大学学报(农业与生命科学版), 2018, 44(6): 748-754.
[3] 何明江,沈浩然,查婷, 于雄胜,刘杏梅. 水稻土中痕量多环芳烃的分析测定方法[J]. 浙江大学学报(农业与生命科学版), 2017, 43(6): 766-774.
[4] 施小平, 袁森, 李新华, 邢桂培. 小檗科黄芦木和安徽小檗的叶片特征及其地理分布[J]. 浙江大学学报(农业与生命科学版), 2016, 42(6): 687-693.
[5] 陈林, 杨新国, 宋乃平*, 杨明秀, 肖绪培, 王兴. 干旱半干旱地区植物叶片水分吸收性状[J]. 浙江大学学报(农业与生命科学版), 2013, 39(5): 565-574.
[6] 董迹芬1, 边金霖2, 朱全武1, 骆耀平1*. 茶叶香气与产地土壤条件的关系[J]. 浙江大学学报(农业与生命科学版), 2013, 39(3): 309-317.
[7] 杨洁,凌玲玲,胡江琴,金水虎,金孝锋. 薹草属菱形果薹草组9种植物叶片的解剖学研究[J]. 浙江大学学报(农业与生命科学版), 2012, 38(2): 139-146.
[8] 程术希,邵咏妮,吴迪,何勇. 稻叶瘟染病程度的可见-近红外光谱检测方法[J]. 浙江大学学报(农业与生命科学版), 2011, 37(3): 307-311.
[9] 刘晓红, 黄廷林, 王国栋, 张 钢. 盐胁迫对小麦叶片电阻抗图谱参数的影响[J]. 浙江大学学报(农业与生命科学版), 2009, 35(5): 564-568.
[10] 姚建松, 杨海清, 何勇. 基于可见-近红外光谱技术的油菜叶片叶绿素含量无损检测研究[J]. 浙江大学学报(农业与生命科学版), 2009, 35(4): 433-438.
[11] 张晓勤, 吴克利, 薛大伟. 湿害对不同大麦基因型抗氧化酶系统的影响[J]. 浙江大学学报(农业与生命科学版), 2009, 35(3): 315-320.
[12] 杜敏华 柴春月 田龙. 结缕草高频再生体系的建立和优化[J]. 浙江大学学报(农业与生命科学版), 2007, 33(5): 507-513.
[13] 张燕琴  李方  郭延平  陈昆松. 叶片叶绿素荧光参数用作采后切花菊衰老指标[J]. 浙江大学学报(农业与生命科学版), 2005, 31(6): 683-688.
[14] 张金恒  王珂  王人潮  郑洪福  周斌. 水稻叶片反射光谱诊断氮素营养敏感波段的研究[J]. 浙江大学学报(农业与生命科学版), 2004, 30(3): 340-346.
[15] 李云梅  王秀珍  沈掌泉  于军平  王人潮. 水稻叶片反射率模拟 [J]. 浙江大学学报(农业与生命科学版), 2002, 28(2): 195-198.