橄榄果实表型性状分级及挥发性化合物鉴定与特征香气分析

摘要/Abstract

摘要： 对59个品种（系）橄榄果实表型性状（单果重、纵径、横径、果形指数）进行测定分析和概率分级，筛选果形指数不同级别、且遗传背景不同的15个品种（系）橄榄果实，采用顶空固相微萃取（HS-SPME）和气相色谱-质谱（GC-MS）联用技术进行挥发性化合物的分离鉴定。结果表明：4个表型性状的变异丰富，变异系数范围为10.70%~26.67%；经K-S检验果形指数、纵径、横径符合正态分布，对这3个表型性状进行概率分级；橄榄果实中共鉴定到886种挥发性化合物，包括萜类186种、杂环类157种、酯类146种、酮类73种、烃类64种、醇类64种、醛类53种、芳烃51种、酸类21种、胺类21种、酚类20种，其它30种，含量1881.70~6727.40 μg?g-1 FW；萜类为主要的挥发性化合物，平均占比52.49%，含量最高的为α-蒎烯（309.66 μg?g-1 FW），相对含量7.13%；香气活性值（Odor activity value，OAV）法分析表明，对橄榄具有香气贡献的特征香气成分181种，贡献最高的为橄榄中首次被鉴定到的杂环化合物5-乙基-3-羟基-4-甲基-2（5H）-呋喃酮，OAV为2468148.28，占总OAV 81.89%，呈甜香型；进一步通过PCA结合OPLS-DA分析，筛选到不同品种（系）橄榄果实的差异特征香气成分6种，VIP值最高的是α-法呢烯，OAV为19.71，香气类型花果香。研究结果为橄榄果实质量分级提供依据，也为深入研究橄榄果实香气形成机制、果实品质改善提供了参考依据。

关键词: 橄榄, 表型性状, 概率分级, 挥发性化合物, 香气活力值, 特征香气成分

Abstract: Phenotypic traits (single fruit weight, longitudinal diameter, transverse diameter and fruit shape index) of 59 varieties (lines) of Chinese olives were determined and analysed by probability classification. The fruits of 15 varieties (lines) of Chinese olives with different levels of fruit shape index and different genetic backgrounds were screened, and volatile compounds were isolated and identified by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the four phenotypic traits were rich in variation, with coefficients of variation ranging from 10.70% to 26.67%; fruit shape index, longitudinal diameter, and transverse diameter conformed to a normal distribution by the K-S test, and probability grading was performed for these three phenotypic traits; A total of 886 volatile compounds were identified in China olive fruit, including 186 terpenoids, 157 heterocyclic compounds, 146 esters, 73 ketones, 64 hydrocarbons, 64 alcohols, 53 aldehydes, 51 aromatic hydrocarbons, 21 acids, 21 amines, 20 phenols and 30 others, with the contents ranging from 1881.70 to 6727.40 μg?g-1 FW. Terpenes were the main volatile compounds, accounting for 52.49% on average, and the highest content was α -pinene (309.66 μ g?g-1 FW), with a relative content of 7.13%. Odor activity value (OAV) analysis showed that there were 181 kinds of characteristic aroma components that contributed to the aroma of China olive. The heterocyclic compound 5- ethyl -3- hydroxy -4- methyl -2(5H)- furanone was the first identified in China olive, and the OAV was 2468148.28, accounting for 81.89% of the total OAV. Further, through PCA combined with OPLS-DA analysis, six different characteristic aroma components of different varieties (lines) of China olive fruit were screened out. The highest VIP value was α-farnesene, the OAV was 19.71, and the aroma type was floral and fruity. The research results provided a basis for the quality grading of Chinese olive fruits, as well as a reference for in-depth research on the mechanism of aroma formation and fruit quality improvement in Chinese olive fruits.

Key words: Canarium album（Lour.）Rauesch., phenotypic traits, pProbability classification, volatile compounds, odor activity value, characteristic aroma components

中图分类号:

S667.5

谢倩赵晴晴江来陈清西. 橄榄果实表型性状分级及挥发性化合物鉴定与特征香气分析[J]. 食品科学.

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