| Horticulture |
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| 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 |
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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.
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Received: 23 November 2017
Published: 25 April 2019
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Corresponding Authors:
Hexun HUANG
E-mail: lijunxing@gdaas.cn;huhexu@21cn.com
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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
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
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