發(fā)布時間：2018-04-21 19:03

  本文選題：芳香物質(zhì) + 歐李��； 參考：《北京中醫(yī)藥大學》2017年碩士論文

【摘要】：歐李[Cerasus humilis(Bge)sok.]屬于薔薇科櫻屬的藥用植物,其果實風味獨特、營養(yǎng)豐富,是我國特有的保健水果。芳香物質(zhì)是影響果實品質(zhì)的重要因素之一,在種質(zhì)資源水平上對歐李果實芳香物質(zhì)進行種質(zhì)評價對篩選優(yōu)良種質(zhì)具有重要意義,分析不同產(chǎn)地歐李果實香氣為選擇歐李栽培地域提供理論參考,對不同發(fā)育期歐李果實香氣進行動態(tài)檢測分析,有助于對歐李果實香氣進行調(diào)控進而提高果實品質(zhì)。通過頂空固相微萃取與氣質(zhì)聯(lián)用技術,對種質(zhì)資源圃的30份種質(zhì)果實中芳香物質(zhì)的組成與含量進行了研究,共檢測出85種香氣化合物,主要是酯類和萜類化合物,其中乙酸己酯、4-戊烯-1-乙酸酯、梨醇酯、(Z)-2-戊烯己酸酯、乙酸香葉酯、乙酸丁酯、(Z)-3,7-二甲基-1,3,6-十八烷三烯、橙花醇、2-戊烯丁酸酯、辛酸乙酯、己酸丁酯和里哪醇為主要芳香物質(zhì)。同一來源的不同顏色果實中,紅色果實芳香物質(zhì)含量高于黃色果實和紫紅色果實。主成分分析法將30份種質(zhì)分為四組,第一組是SX3和SX7種質(zhì),主要含酯類和萜類化合物,特征化合物是乙酸異戊酯、4-戊烯-1-乙酸酯、6-戊基-2H-吡喃-2-酮,第二組是NM2和HN3種質(zhì),酯類物質(zhì)含量豐富,特征化合物是α-法尼烯、(E)-乙酸-2-己烯-1-醇酯和梨醇酯,第三組是BJ1-BJ6、HB1、HB2、HN1、HN2、NM1、NM3、SX1、SX2、SX4-SX6、SX8-SX10、SX12、SX13、SX15 和 SX16 種質(zhì),酯類、內(nèi)酯和萜類物質(zhì)含量高,特征性化合物是反-2-己烯酸丁酯、癸酸乙酯,第四組是SX11和SX14種質(zhì),富含酯類和內(nèi)酯類化合物,其中乙酸己酯含量高。對栽培在北京昌平、河北張北和內(nèi)蒙正藍旗的京歐1號、京歐2號和京歐3號歐李果實中芳香物質(zhì)進行了比較分析,不同品種、不同產(chǎn)地果實中芳香物質(zhì)都存在差異,京歐2號果實芳香物質(zhì)含量高于京歐1號和京歐3號,張北歐李果實香氣含量高于昌平和正藍旗,尤其是萜類、醛酮類和其他類化合物含量高,昌平歐李果實內(nèi)酯類、酯類和醇類化合物含量高,正藍旗除了醇類物質(zhì)含量高于張北地區(qū)歐李果實,其他化合物含量均最低,從芳香物質(zhì)含量角度分析得出,京歐1號適合種植在張北和正藍旗地區(qū),京歐2號、京歐3號都適宜種植在昌平和張北地區(qū)。主成分分析結(jié)果表明:張北的京歐1號、京歐2號、京歐3號和昌平的京歐2號特征化合物為萜類化合物,主要芳香物質(zhì)是異松油烯、里哪醇、橙花醇等;昌平京歐3號特征性化合物是酯類、烴類化合物,主要有乙酸己酯、苯甲酸乙酯、乙酸芐酯、1-庚烯等化合物;正藍旗的京歐1號、京歐2號、京歐3號和昌平的京歐1號特征性化合物是烴類、酯類、萜類,主要物質(zhì)有β-水芹烯、脫氫芳樟醇、胡椒酮、β-突厥酮、肉桂酸乙酯、油酸乙酯等。正藍旗地區(qū)的京歐1號、京歐2號、京歐3號果實轉(zhuǎn)色前兩周到果實成熟期間的芳香物質(zhì)的動態(tài)變化研究表明,醛酮類物質(zhì)隨果實成熟含量一直下降,酯類和萜類化合物隨在果實成熟前一周含量升高,醇類化合物含量先下降后上升,其他類物質(zhì)隨果實成熟含量下降,在成熟前兩周含量緩慢回升,內(nèi)酯類物質(zhì)含量先降低后上升,烴類化合物在果實轉(zhuǎn)色前兩周迅速上升,轉(zhuǎn)色前一周達到最高值,再急劇下降,果實轉(zhuǎn)色前一周和成熟前一周是芳香物質(zhì)合成代謝關鍵時期。通過主成分分析,將三個品種七個發(fā)育期分為果實發(fā)育前、中、后三組,果實發(fā)育前期主要芳香物質(zhì)是烴類和醛酮類化合物,主要化合物有1-辛烯-3-醇、(E,E)-2,4-庚二烯醛、苯甲醛、1-羥-1-苯基-2-丙酮、α-4-二甲基-3-環(huán)己烯-1乙醛和苯甲酸乙酯等,果實發(fā)育中期主要是烴類化合物,特征化合物是1-乙基-3-甲基環(huán)戊烷、1-甲基-2-異丙基苯、萘、反式羅勒烯和庚酸等,果實成熟時主要是酯類和萜類化合物,主要含β-苯乙醇、異戊烯醛、4-庚烯醛、二氫-β-紫羅蘭酮、α-松油醇、香茅醇、乙酸異戊酯、3-甲基-3-丁烯醇乙酸酯、乙酸芐酯和棕櫚酸乙酯。
[Abstract]:[Cerasus humilis (Bge) sok.] belongs to the medicinal plant of Rosa family. Its fruit is unique and nourishment. It is a unique health fruit in China. Aromatic substance is one of the important factors affecting the fruit quality. It is of great significance to evaluate the germplasm of the aromatics of the fruit of the fruit of the European prunes on the germplasm level. The fruit aroma of different areas of the European prune was analyzed to provide theoretical reference for the selection of the cultivated region of the European Prunus. The dynamic detection and analysis of the aroma of the fruit of the fruit of the European prune at different developmental stages could help to control the aroma of the fruit of the European prune and improve the quality of the fruit. By the headspace solid phase microextraction and GC-MS, the 30 germplasm fruits of the germplasm resources nursery were used. The composition and content of aromatic substances were studied, and 85 kinds of aromatic compounds were detected, mainly esters and terpenoids, including hexyl acetate, 4- amyl -1- acetate, pyryl alcohol ester, (Z) -2- amyl Hexanate, Geranium acetate, butyl acetate, (Z) -3,7- two methyl -1,3,6- eighteen alkyl three ene, nerol, 2- amyl butyrate, ethyl octanoate, In the same source of different colors, the aromatic substance content of red fruit is higher than that of yellow fruit and purple red fruit in the same source of different colors. Principal component analysis divides 30 germplasms into four groups, the first group is SX3 and SX7, mainly containing esters and terpenoids, and the characteristic compounds are isoamyl acetate and 4- amyl. -1- acetate, 6- amyl -2H- pyran -2- ketone, second groups of NM2 and HN3 germplasm, rich in esters, the characteristic compounds are alpha farnene, (E) - acetic acid -2- hexene -1- alcohol ester and pear alcohol ester. High, the characteristic compound is anti -2- hexenoic acid butyl, ethyl decate, fourth groups are SX11 and SX14 germplasm, rich in esters and lactone compounds, and hexyl acetate is high. The aromatic substances in the fruits of European Li, which are cultivated in Changping, Zhangbei and Inner Mongolia blue flag of Hebei, Hebei, Jing EU 2 and Jing EU 3 are compared and analyzed. There are different aromatic substances in the fruits of different varieties. The aromatic content of the fruit of Jing O 2 is higher than that of Jing EU 1 and Jing Ou 3. The aroma content of plum fruit is higher than that of Changping and the blue flag, especially the terpenoids, aldehydes and ketones and other compounds, and the content of Changping European plum fruit lactone, esters and alcohols is high, positive blue. The content of the flag is higher than the fruit of the European Li in Zhangbei, and the contents of other compounds are the lowest. From the point of view of the aromatic substance, Beijing European 1 is suitable for planting in Zhangbei and Zheng blue flag, Beijing Europe 2 and Beijing European 3 are suitable for planting in Changping and Zhangbei area. The principal component analysis results show that Zhangbei's Jing EU 1, Beijing European 2, The characteristic compounds of Beijing European 3 and Changping's Jing O 2 are terpenoids, the main aromatic compounds are isoolefins, lioyl alcohol and Neroli alcohol; Changping Jing EU 3 is an ester and hydrocarbon, mainly containing hexyl acetate, ethyl benzoate, benzyl acetate, 1- hepene and other compounds; Jing EU 1, Jing EU 2, Jing O 3 The main compounds of Beijing European 1, Changping, are hydrocarbons, esters and terpenes. The main substances are beta water parsley, dehydrogenation of linalool, piperone, beta Turk, cinnamate, ethyl oleate, etc.. The dynamic changes in the aromatic substances of Beijing Europe 1, Jing EU 2 and Jing EU 3 before color two weeks to fruit ripening were studied. The content of aldehydes and ketones decreased with the fruit maturity, and the content of esters and terpenoids increased in the first week before the fruit ripening. The content of alcohols decreased first and then decreased. The content of the other substances decreased slowly in the two weeks before maturity, and the content of lactone substance decreased first and then increased, and the hydrocarbons in the fruit were in the fruit. After two weeks of color conversion, the highest value was reached in the first week and then a sharp decline. The key period of aromatics anabolism was the first week before and before the ripening of the fruit. Through the principal component analysis, the seven development periods of the three varieties were divided into the pre development, the middle and the later three groups, and the main aromatic substances in the early stage of fruit development were hydrocarbons and aldehydes and ketones. The main compounds are 1- octyl -3- alcohol, (E, E) -2,4- hepdienal, benzaldehyde, 1- hydroxy-1- phenyl -2- acetone, alpha -4- two methyl -3- cyclo hexene -1 acetaldehyde and ethyl benzoate, etc.. The middle development of fruit is mainly hydrocarbon compounds, characteristic compounds are 1- ethyl methyl cyclopentane, methyl isopropyl benzene, naphthalene, trans olerene and heppate, etc. When the fruits are ripe, they are mainly esters and terpenoids, including beta Benzol, isovalenal, 4- hepenal, two hydrogen - beta - Viola, alpha - cancellol, citronellol, isoamyl acetate, 3- methyl -3- butylene acetate, benzyl acetate and ethyl palmitate.

【學位授予單位】：北京中醫(yī)藥大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：S662.5

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