Ye Liqin, Yang Chunxiang, Li Weidong, Hao Jiangbo, Sun Meng, Zhang Jingru, Zhang Zhongshuang
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, PR China.
Beijing Shui Mu Jiu Tian Technology Limited Company, Beijing 100092, PR China.
Food Chem. 2017 Feb 15;217:389-397. doi: 10.1016/j.foodchem.2016.08.122. Epub 2016 Aug 31.
The types and amounts of volatiles in denucleated fruit of 30 Chinese dwarf cherry germplasms were determined by headspace solid-phase microextraction and gas chromatography-mass spectrometry to assess the genotypic variation. Eighty-five volatiles were identified; hexyl acetate, 4-penten-1-yl acetate, prenyl acetate, (Z)-pent-2-enyl hexanoate, geranyl acetate, n-butyl acetate, (3Z)-3,7-dimethylocta-1,3,6-triene, geraniol, pent-2-enyl butanoate, ethyl caprylate, butyl hexanoate, and linalool were the main volatiles. The type and content of volatile varied with genotype. Red fruits had the most abundant aroma and vinicolor fruits exhibited the least. Principal component analysis clustered the 30 Chinese dwarf cherry germplasms into four groups: (1) 2 germplasms (NM2 and HN3) had high ester content, (2) 24 germplasms (BJ1-BJ6, HB1, HB2, HN1, HN2, NM1, NM3, SX1, SX2, SX4-SX6, SX8-SX10, SX12, SX13, SX15, and SX16) contained mainly esters, lactones, and terpenes, (3) 2 germplasms (SX11 and SX14) had high ester and lactone content, and (4) 2 germplasms (SX3 and SX7) had high ester and terpene content.
采用顶空固相微萃取和气相色谱 - 质谱联用技术测定了30份中国矮樱桃种质去核果实中的挥发性成分种类和含量，以评估其基因型变异。共鉴定出85种挥发性成分；乙酸己酯、4 - 戊烯 - 1 - 基乙酸酯、乙酸异戊烯酯、(Z) - 戊 - 2 - 烯基己酸酯、乙酸香叶酯、乙酸正丁酯、(3Z) - 3,7 - 二甲基辛 - 1,3,6 - 三烯、香叶醇、戊 - 2 - 烯基丁酸酯、辛酸乙酯、己酸丁酯和芳樟醇为主要挥发性成分。挥发性成分的种类和含量因基因型而异。红色果实的香气最丰富，紫黑色果实的香气最少。主成分分析将30份中国矮樱桃种质聚为四组：(1) 2份种质（NM2和HN3）酯含量高；(2) 24份种质（BJ1 - BJ6、HB1、HB2、HN1、HN2、NM1、NM3、SX1、SX2、SX4 - SX6、SX8 - SX10、SX12、SX13、SX15和SX16）主要含有酯类、内酯类和萜类；(3) 2份种质（SX11和SX14）酯和内酯含量高；(4) 2份种质（SX3和SX7）酯和萜类含量高。
