摘要
【目的】鉴定重庆綦江皱皮木瓜果实有机酸特征性成分,解析果实不同发育期有机酸变化规律,为皱皮木瓜果实发育期有机酸代谢研究提供基础数据。【方法】以重庆綦江皱皮木瓜(‘大罗’木瓜)为研究对象,采用溶剂提取、甲酯化衍生与气相色谱-质谱联用仪检测,进行不同发育期果实有机酸组成及含量测定,药典委2012版中药色谱指纹图谱相似度分析软件进行共有特征性成分峰匹配,SigmaPlot 10.0进行果实发育过程总有机酸、强酸味和弱酸味成分变化规律分析,Simca-P 11.5与SPSS 20.0结合进行果实发育期共有特征性成分PCA分析与HCA聚类。【结果】经甲醇提取、甲酯化衍生、氯仿萃取和GC-MS检测,从綦江皱皮木瓜8个发育期果实中共分离出共有特征性成分41种,包括低碳羧酸10种、长链脂肪酸21种、芳香族有机酸5种、一元酚酸类3种和氨基酸2种,TIC图基线平稳,成分峰分布均匀且分离度高,分离效果好。綦江木瓜从盛花后90 d至果实完熟(160 d)总有机酸含量呈先下降再上升再下降的倒"之"字型,总有机酸与强酸味(r=0.970)、弱酸味成分(r=0.998)极显著正相关;而强酸味成分与低碳羧酸极显著正相关(r=0.999),与一元酚酸显著正相关(r=0.747);弱酸味成分与长链脂肪酸极显著正相关(r=0.999)。綦江木瓜完熟期检出的强酸味有机酸以苹果酸、乙酰丙酸、柠檬酸为主,累计相对含量占检出总强酸味成分的90%以上;苹果酸在发育期经历了含量下降、略有上升然后再下降的变化过程,呈从盛花后90—120 d逐渐下降,到130 d略有上升,然后再下降的倒"之"字型;柠檬酸与苹果酸变化规律相似,但乙酰丙酸与苹果酸截然相反,总体呈现上升趋势,到盛花后130 d增至最高点,之后略有下降(150 d降至最低),进入完熟期再次升高。相关性分析表明,果实强酸味有机酸总量与苹果酸、柠檬酸呈极显著正相关,但与乙酰丙酸
【Objective】The study was carried out to identify characteristic organic acids and disclosing their dynamic changing law of Chaenomeles speciosa fruit from Qijiang,Chongqing during its fruit developing period,so as to provide the basic data for the C.speciosa fruit organic acids metabolic research.【Method】By methanol extracting,methyl derivating and GC-MS detecting,the organic acids composition and their content of 8 developing period C.speciosa cv.Daluo fruit samples of Qijiang was measured.The 2012 chromatographic similarity analysis software of Chinese Pharmacopoeia Commission was used to match their common constituent peaks.The dynamic law of the total organic acids,strong-sour and weak-sour organic acids were showed in SigmaPlots10.0 software and the PCA and HCA of all the samples was processed separately by Simca-P 11.5 and SPSS 20.0softwares.【Result】The total 41 common characteristic constituents,including 10 short-chain carboxylic acids,21 long-chain fatty acids,5 aromatic-organic acids,3 monobasic-phenol acids and 2 amino-acids,were successfully matched among 8 TICs of different period fruit samples C.speciosa cv.Daluo from Qijiang.The baseline of all the TICs were smooth and stable,the organic acid derivatives peaks’distribution were well-distributed,and the separating-degree of samples’peaks was high.All target components were well separated.The total organic acids content of Qijiang C.speciosa cv.Daluo fruit from 90th day after its full-bloom stage to160th days showed the changing on reversed‘Z’that including the sharply decreasing,slowly increasing and then decreasing again.The total organic acids content was significant positive correlated with the strong sour(r=0.970)and the weak sour taste organic acids(r=0.998).At the same time,the strong sour taste organic acids were significant positive correlated with short-chain carboxylic acids(r=0.999)and positive correlated with monobasic phenol acids(r=0.747).The weak sour taste organic acids were significant positive correlated with lo
作者
刘世尧
冉慧
毛运芝
陈欣瑜
LIU ShiYao;RAN Hui;MAO YunZhi;CHEN XinYu(College of Horticulture and Landscape Architecture,South West University/Key Laboratory of Horticulture Science for Southwest Mountainous Regions,Ministry of Education,Chongqing 400715)
出处
《中国农业科学》
CAS
CSCD
北大核心
2019年第1期111-128,共18页
Scientia Agricultura Sinica
基金
国家自然科学基金(31400272)
中央高校基本业务费(XDJK2015C165)
