Changes of volatile profile in Mangshanyegan fruit peels at different development stages
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摘要:
为研究莽山野柑果实特异香味形成机制，揭示果实发育过程中挥发性物质代谢规律，对莽山野柑（Citrus nobilis Lauriro）5个发育时期果实黄皮层挥发性物质代谢谱的变化进行分析。结果显示：在莽山野柑果皮中检测到14类共94种挥发性成分，单萜及其衍生物、倍半萜及其衍生物各有40种；发育过程中挥发性物质代谢谱变化较大，有21种成分在不同发育时期低于检测限；成熟期挥发性物质总量仅为峰值期的76.93%，花后105 d（DAF105）到达峰值，DAF135 最低；单萜烯含量占总量的86.10%~95.21%，橙皮内酯、倍半萜烯和二萜烯仅占0.11%~11.00%。单萜烯中以D-柠檬烯和β-月桂烯为主；单萜及其衍生物在DAF105 前呈上升趋势，之后逐渐降低，与倍半萜类物质在含量变化上的趋势大体相反。
Abstract:
Changes of volatile profile in Mangshanyegan fruit peels at 5 different developmental stages were investigated to study the formation mechanism of the specific aroma in Mangshanyegan fruit and reveal the metabolism of volatile substances during fruit development. The results showed that 94 volatile components belonging to 14 classes including 40 monoterpenoids and 40 sesquiterpenoids were identified in Mangshanyegan peel. The metabolic spectrum of volatile substances changed greatly during development. 21 components are below the detection limit at different developmental stages. The total amount of volatile substances in maturity was only 76.93% of the peak period,105 d (DAF105) after anthesis reached the peak,and DAF135 is the lowest. The content of monoterpenes accounted for 86.10%-95.21% of the total amount,whereas,meranzin sesquiterpenes and diterpenes accounted for only 0.11%-11.00%. D-Limonene and β-myrcene were the main monoterpenes. Monoterpenoids had an increasing trend before 105 days after anthesis and gradually decreased after that,the opposite of the changes in the content of sesquiterpenoids.