摘要
以小果型西瓜金星为接穗,选用博大嫁接王、圣砧1号等6种不同南瓜砧木嫁接,采用顶空固相微萃取方法和气相色谱—质谱联用技术(HS-SPME),分析西瓜自根苗和不同嫁接砧木对西瓜成熟果实挥发性风味物质成分的影响。结果表明,共得到92种挥发性风味物质,其中醛、醇类和酮类物质46种,占总数的50.0%,相对含量在37.84%～88.43%;(E,Z)-2,6-壬二烯醛和(E)-2-壬烯醛是构成金星西瓜的主要风味物质,含量分别是31.22%和14.22%,壬烯醛及其同系物是西瓜主要特征风味物质;丁基邻苯二甲酸十四酯在金星西瓜自根苗果实中含量高达10.53%,采用6种不同南瓜砧木嫁接的西瓜果实中该物质均未检测出;嫁接明显改变了西瓜果实中醛类、醇类物质的相对含量,同时嫁接明显降低西瓜果实中酯类物质含量,嫁接在一定程度上使西瓜果实中风味物质含量发生明显变化并改变了西瓜果实风味物质的组成。
The effects of rootstocks on volatile flavor compounds of [Citrullus lanatus （Thunb.） Mansf] Jinxing cultivar fruit were tested by headspace solid-phase microextraction （HS-SPME） coupled with GC-MS, in which six kinds of rootstocks were from Bodajiajiewang, Shenzhenland other cultivars. Total 92 volatile compounds in ripe watermelon fruit were obtained. Of these, 46 kinds of compounds including aldehydes, alcohols and ketones, accounted for 50.0% of total compounds, and their relative contents reached to 37.84% to 88.43% at peak areas. The characteristic flavor compounds of non-grafted watermelon fruits were （E,Z）-2,6-Nonadienal and （E）-2-Nonenal, which relative contents accounted for 31.22% and 14.22% respectively. Phthalic acid-butyl tetradecyl ester was the most important compound which existed in non-grafted watermelon fruits, and its relative contents was up to 10.53%, but it disappeared in grafted watermelon. The analysis results showed that aldehyde and alcohol compounds in grafted watermelon fruits obviously changed, while esters decreased. It is suggested that grafting could change the relative amount of flavor compounds in watermelon fruits obviously, and cause the fruit flavor change as well.
出处
《果树学报》
CAS
CSCD
北大核心
2012年第1期111-119,共9页
Journal of Fruit Science
基金
国家西甜瓜技术体系(NYCYTX-36-02-12)
