| 摘要: |
| 【目的】 比较以‘考特’和‘吉塞拉’作为砧木的‘红宝石’大甜樱桃果实香气成分的差异，为生产中大樱桃嫁接砧木的选择提供理论依据。【方法】 采用顶空微萃取技术，提取2种砧木‘红宝石’大樱桃品种成熟期果实的香气成分，用气相色谱质谱联用仪对香气成分进行测定分析。【结果】 从2组样品中共检测到48种香气成分，主要成分为醛类、醇类和酯类。从砧木为‘考特’的‘红宝石’大樱桃果实中共检测出27种香气成分，占总峰面积的57.90%，其中23种为其独有，相对含量较高的是乙醇、(E)2-己烯-1-醇、3-异丁基-6-烯-1-辛醇和苯甲醇。从砧木为‘吉塞拉’的‘红宝石’大樱桃果实中共检测出25种香气成分，占总峰面积的62.65%，其中21为其独有，相对含量较高的是乙醇、(E)2-己烯-1-醇、3-异丁基-6-烯-1-辛醇和乙酸己酯。【结论】 不同砧木‘红宝石’大樱桃果实的香气成分差别较大。（E)2-己烯-1-醇、己醛、乙酸己酯、(E)-丁酸-2-己烯酯、3-异丁基-6-烯-1-辛醇是‘红宝石’大樱桃成熟果实的特征香气成分。 |
| 关键词: 大樱桃 砧木 香气成分 顶空固相微萃取 GC-MS |
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| 基金项目:山东省农业良种产业化工程项目 |
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| Analysis of aroma components of ‘Hongbaoshi’sweet cherry in tow rootstock |
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| Abstract: |
| 【Objective】 The aroma components of ‘Hongbaoshi’ sweet cherry of two different rootstocks were compared,to provide theoretical basis for the production in the rootstock selection.【Method】 The headspace solid phase micro extraction coupled with capillarygas chromatography massspectrometry (GC MS) was used for the determination of volatiles in harvested ripe sweet cherry of ‘Hongbaoshi’ of two rootstock. 【Result】 A total of 48 compounds were identified from the samples,alcohols,aldehydes,and esters were the major constituents.27compounds were identified in Hongbaoshi (Colt rootstock),representing 57.90% of the total peak area,and 23 kinds were in sole possession for it.The main contents were Alcohol,(E)-2-Hexen-1-ol,3-t-Butyl-oct-6-en-1-ol,Benzyl Alcohol.25 compounds were identified in Hongbaoshi (Jisaila rootstock), representing 62.65% of the total peak area,and 25 kinds were in sole possession for it.The main contents were Alcohol,(E)-2-Hexen-1-ol,3-t-Butyl-oct-6-en-1-ol,Hexyl acetate. 【Conclusion】 The difference of rootstock on aroma components of sweet cherry was marked.(E)-2-hexen-1-ol;Hexanal,Hexyl acetate,(E)-Butanoic acid,2-hexenyl-ester,3-t-Butyl-oct-6-en-1-ol were the characteristic aroma components of sweet cherry fruit. |
| Key words: sweet cherry rootstock aroma component HS-SPME GC-MS |
