外源施用茉莉酸甲酯对番茄果实挥发性风味成分及含量的影响

doi:10.7506/spkx1002-6630-20230801-005

食品科学 ›› 2024, Vol. 45 ›› Issue (7): 182-190.doi: 10.7506/spkx1002-6630-20230801-005

外源施用茉莉酸甲酯对番茄果实挥发性风味成分及含量的影响

马海云，张忠林，霍静

（1.天水师范学院电子信息与电气工程学院，甘肃天水 741001；2.兰州交通大学电子与信息工程学院，甘肃兰州 730070；3.天水师范学院商学院，甘肃天水 741001）

出版日期:2024-04-15 发布日期:2024-04-23
基金资助:
甘肃省科技计划项目（21JR7RE174）；2021天水师范学院校级课程思政示范项目（SFXM2021014）

Effect of Exogenous Application of Methyl Jasmonate on Volatile Flavor Components and Contents of Tomato Fruits

MA Haiyun, ZHANG Zhonglin, HUO Jing

(1. School of Electronic Information and Electrical Engineering, Tianshui Normal University, Tianshui 741001, China; 2. School of Electronic and Information Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China; 3. Commercial College, Tianshui Normal University, Tianshui 741001, China)

Online:2024-04-15 Published:2024-04-23

摘要/Abstract

摘要： 挥发性物质是番茄果实风味品质的重要组成部分，其是否响应外源茉莉酸甲酯（methyl jasmonate，MeJA）的调控尚不明确。以‘朝研298’为实验材料，设定1、10、100、200 μmol/L 4 个MeJA浓度，以等体积超纯水为对照（CK），在番茄果实采收前喷施2 次。待果实成熟时采用顶空-固相微萃取-气相色谱-质谱联用技术测定其挥发性成分，结合多元统计分析法明确改善番茄果实风味品质的MeJA最佳浓度。结果表明：5 个处理组番茄果实中共检出71 种挥发性组分，包括23 种醛类、17 种醇类、8 种酮类、7 种酯类、6 种烃类和10 种其他类物质，与对照组相比，外源喷施MeJA可提高番茄果实挥发性物质的种类数和总含量，且随着浓度增大呈先升高后降低的趋势，100 μmol/L MeJA处理时达到最大值；各处理组含有33 种共有物质，含量最高的成分均为顺-3-己烯-1-醇；所有番茄果实中共筛选出13 种特征香气成分，主要呈现青香、果香和花香气味。研究结果为MeJA改善番茄果实风味品质提供理论支撑，有利于进一步探究番茄果实挥发性物质合成调控机理。

关键词: 番茄果实；茉莉酸甲酯；顶空-固相微萃取-气相色谱-质谱联用技术；挥发性物质；醛类；主成分分析

Abstract: Volatiles are an important aspect of the flavor quality of tomato fruits. However, whether volatiles in tomato fruits respond to the regulation of exogenous methyl jasmonate (MeJA) remains unclear. In this study, four concentrations of MeJA (1, 10, 100 and 200 μmol/L) were sprayed on ‘Chaoyan 298’ tomatoes before harvest, and an equal volume of ultrapure water was used as the control. Ripe fruits were harvested and analyzed for the composition and content of volatile compounds by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Meanwhile, the optimal concentration of MeJA for improving the flavor quality of tomatoes was determined by multivariate statistical analysis. The results showed that a total of 71 volatile components were detected in the 5 groups, including 23 aldehydes, 17 alcohols, 8 ketones, 7 esters, 6 hydrocarbons and 10 other substances. Compared with the control group, exogenous application of MeJA increased the number and total amount of volatile compounds in tomato fruits, which increased first and then decreased with the increase in MeJA concentration, reaching the maximum value at 100 μmol/L MeJA concentration. Altogether 33 components were common to all groups, with the most abundant one being (Z)-3-hexen-1-ol. A total of 13 characteristic aroma components were identified in all tomato fruits, which mainly contributed to green, fruity and flowery notes. Overall, our results provide theoretical support that exogenous MeJA can improve that flavor quality of tomato fruits, which are conducive to further exploring the regulation mechanism of volatile compound biosynthesis in tomato fruits.

Key words: tomato fruits; methyl jasmonate; headspace-solid phase microextraction-gas chromatography-mass spectrometry; volatile compounds; aldehydes; principal component analysis

中图分类号:

S641.2

马海云，张忠林，霍静. 外源施用茉莉酸甲酯对番茄果实挥发性风味成分及含量的影响[J]. 食品科学, 2024, 45(7): 182-190.

MA Haiyun, ZHANG Zhonglin, HUO Jing. Effect of Exogenous Application of Methyl Jasmonate on Volatile Flavor Components and Contents of Tomato Fruits[J]. FOOD SCIENCE, 2024, 45(7): 182-190.

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外源施用茉莉酸甲酯对番茄果实挥发性风味成分及含量的影响

Effect of Exogenous Application of Methyl Jasmonate on Volatile Flavor Components and Contents of Tomato Fruits

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