不同脱蒲时间对香榧种仁特征性香气和营养成分的影响

doi:10.12302/j.issn.1000-2006.202308024

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南京林业大学学报（自然科学版） ›› 2024, Vol. 48 ›› Issue (2): 51-60.doi: 10.12302/j.issn.1000-2006.202308024

• 专题报道Ⅱ: 乡村振兴视域下特色林果培育专题（执行主编李维林方升佐） • 上一篇下一篇

不同脱蒲时间对香榧种仁特征性香气和营养成分的影响

魏溪杏¹(), 胡渊渊¹, 朱光夏², 喻卫武¹, 张祖瑛¹, 吴家胜¹, 宋丽丽¹^,^*()

1.浙江农林大学省部共建亚热带森林培育国家重点实验室,浙江杭州 311300
2.金华市婺城区林业种苗管理站,浙江金华 321000

收稿日期:2023-08-14 修回日期:2023-12-24 出版日期:2024-03-30 发布日期:2024-04-08
通讯作者: *宋丽丽(lilisong@zafu.edu.cn),教授。
作者简介:魏溪杏(1210589737@qq.com)。
基金资助:
浙江省林业科技项目(2022B04);浙江省林业科技项目(2023B06);浙江省重点研发项目(2020C02019)

Effects of different shedding time on aroma and nutrients of Torreya grandis ‘Merrillii’ seed kernel

WEI Xixing¹(), HU Yuanyuan¹, ZHU Guangxia², YU Weiwu¹, ZHANG Zuying¹, WU Jiasheng¹, SONG Lili¹^,^*()

1. State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
2. Wucheng District Forestry Seed and Seedling Management Station of Jinhua City, Jinhua 321000, China

Received:2023-08-14 Revised:2023-12-24 Online:2024-03-30 Published:2024-04-08

摘要/Abstract

摘要：

【目的】测定不同脱蒲时间香榧种仁的香气成分及营养品质的变化,以阐明假种皮对香榧种仁品质的影响。【方法】采用顶空固相微萃取和气相色谱-质谱联用(SPME/GC-MS)技术测定采收当天脱蒲的种仁样品(记为0d处理)、当天脱蒲并放置10 d的种仁样品(记为10CK处理)、放置10 d脱蒲再采样的种仁样品(记为10BLACK处理)的挥发性香气物质,分析不同脱蒲时间种仁的特征性香气成分,并比较不同处理营养物质的差异。【结果】 ①不同脱蒲处理共鉴定出57种挥发性化合物,分别包括萜烯类(16种)、醇类(14种)、苯类(8种)、醛类(6种)、酯类(1种)、酮类(7种)、酸类(2种)和醚类(3种)物质,其中萜烯类物质含量最高;主成分分析(PCA)显示,0d和10CK处理下香榧种仁主要贡献的香气物质分别为萜烯类化合物和苯类化合物,而10BLACK处理下则为醚类、酮类、醛类、酯类、醇类、酸类化合物。②韦恩图分析发现,0d、10CK、10BLACK处理下香榧种仁的特征性物质分别有14、10、16种,其中10BLACK中的4-萜烯醇、4,6,6-三甲基双环[3.1.1]庚-3-烯-2-醇和4,6,6-三甲基双环[3.1.1]庚-3-烯-2-酮均具有异常气味。③10CK处理相比0d处理的粗脂肪、可溶性糖、可溶性蛋白含量显著增加(P<0.05),而其淀粉含量则显著降低(P <0.05);处理10BLACK与10CK相比各营养成分含量均无显著差异。【结论】与当天脱蒲的香榧相比,放置10 d脱蒲的香榧种籽会形成有异常气味的物质。因此,香榧采摘后应及时脱蒲,否则会产生有异味的香气物质,影响其种仁风味。

关键词: 香榧, 种仁, 香气组分, 果实后熟, 萜烯类

Abstract:

【Objective】 The objectives of this study were to elucidate the effect of aril on the quality of Torreya grandis kernel, and compare the aroma components and nutrients of kernels with different peeling times. 【Method】 Aroma components of kernels were determined with different peeling times (0d, kernel sample with aril removed from seed on harvest day; 10CK, kernel sample with aril removed from seed on harvest day and stored at 90% relative humidity and 25 ℃ for 10 days; 10BLACK, kernel sample with aril removed from seed 10 days after harvesting) by headspace solid-phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS). The characteristic aroma components of kernels at different peeling times were detected, and differences in their nutrient content were also compared. 【Result】 (1) A total of 57 aroma components were identified under different treatments, including terpenes (16 species), alcohols (14 species), benzenes (8 species), aldehydes (6 species), esters (1 species), ketones (7 species), acids (2 species), and ethers (3 species), among which the content of terpenes was the highest. Principal component analysis showed that the main aroma components of the 0d and 10CK samples were terpene and benzene, respectively, whereas those of 10BLACK were ether, ketone, aldehyde, ester, alcohol, and acid compounds. (2) Venn plot analysis showed that the number of characteristic substances of 0d, 10CK and 10BLACK was 14, 10 and 16, respectively, among which 4-methyl-1-(1-methylethyl)-, Bicyclo[3.1.1]hept-3-en-2-ol, 4,6,6-trimethyl-, and Bicyclo[3.1.1]hept-3-en-2-one, 4,6,6-trimethyl-, (1S)- had a peculiar odor. (3) Compared to 0d samples, the crude fat, soluble sugar, and soluble protein content of 10CK samples was significantly higher (P<0.05), whereas the starch content was significantly lower (P<0.05). There was no significant difference in crude fat, soluble sugar, starch, and soluble protein content between 10BLACK and 10CK samples. 【Conclusion】 Compared to kernels from seed peeled off on harvest day, those peeled at 10 days after harvesting formed more abnormal odors. Therefore, T. grandis ‘Merrillii’ should be promptly peeled after picking, otherwise it will produce odorous aromatic substances that affect the flavor of its kernel.

Key words: Torreya grandis ‘Merrillii’, kernel, aroma components, fruit after-ripening, terpenes

中图分类号:

S664.5

魏溪杏,胡渊渊,朱光夏,等. 不同脱蒲时间对香榧种仁特征性香气和营养成分的影响[J]. 南京林业大学学报（自然科学版）, 2024, 48(2): 51-60.

WEI Xixing, HU Yuanyuan, ZHU Guangxia, YU Weiwu, ZHANG Zuying, WU Jiasheng, SONG Lili. Effects of different shedding time on aroma and nutrients of Torreya grandis ‘Merrillii’ seed kernel[J].Journal of Nanjing Forestry University (Natural Science Edition), 2024, 48(2): 51-60.DOI: 10.12302/j.issn.1000-2006.202308024.

图/表 8

图1

图2

表1

3种处理下香榧种仁香气成分及其含量(FW)的变化"

类别 type	序号 No.	香气成分 aroma compounds	分子式 molecular formula	香气特征 aroma character	相对含量/(mg·g^-1) relative content
类别 type	序号 No.	香气成分 aroma compounds	分子式 molecular formula	香气特征 aroma character	0d	10CK	10BLACK
萜烯类化合物 terpenes compound	1	β-蒎烯β-pinene	C₁₀H₁₆	松木香	1.06 a	—	0.70 b
	2	1R-α-蒎烯1R-α-pinene	C₁₀H₁₆	松木香	38.64 a	22.62 ab	0.31 b
	3	1-甲基-4-(1-甲基亚乙基)环己烯 cyclohexene,1-methyl-4-(1-methylethylidene)-	C₁₀H₁₆	柠檬香	0.29 a	—	0.61 b
	4	D-柠檬烯D-limonene	C₁₀H₁₆	柠檬香	5.18 b	15.70 a	11.74 a
	5	3-蒈烯3-carene	C₁₀H₁₆	松木香	1.04 a	0.53 b	—
	6	桧烯bicyclo[3.1.0]hexane, 4-methylene-1-(1-methylethyl)-	C₁₀H₁₆	潮湿泥土、木头气息	0.44 a	—	—
	7	(1S)-(+)-3-蒈烯 bicyclo[4.1.0] hept-3-ene,3,7,7-trimethyl-, (1S)-	C₁₀H₁₆	松木香	0.64 a	—	0.69 b
	8	莰烯camphene	C₁₀H₁₆	樟脑香	—	0.33 a	0.38 b
	9	月桂烯myrcene	C₁₀H₁₆	清淡香脂	—	0.69 a	0.62 b
	10	γ-松油烯1,4-cyclohexadiene, 1-methyl-4-(1-methylethyl)-	C₁₀H₁₆	柑橘香	—	0.05 a	0.23 b
	11	双环[3.1.0]己-2-烯,4-甲基-1-(1-甲基乙基)- bicyclo[3.1.0]hex-2-ene, 4-methyl-1-(1-methylethyl)-	C₁₀H₁₆	—	2.23 a	—	—
	12	α-葑烯bicyclo[2.2.1]heptane, 7,7-dimethyl-2-methylene-	C₁₀H₁₆	—	0.23 a	—	—
	13	6,6-二甲基-2-亚甲基双环[3.1.1]庚烷 bicyclo[3.1.1] heptane, 6,6-dimethyl-2-methylene-, (1S)-	C₁₀H₁₆	—	—	0.49 a	—
	14	4-亚甲基-1-(1-甲基乙基)环己烯 cyclohexene,4-methylene-1-(1-methylethyl)-	C₁₀H₁₆	—	—	0.24 a	—
	15	2-乙烯基-1,1-二甲基-3-亚甲基环己烷 cyclohexane,2-ethenyl-1,1-dimethyl-3-methylene-	C₁₁H₁₈	—	—	0.01 a	—
	16	3-亚甲基-6-(1-甲基乙基)环己烯β-phellandrene	C₁₀H₁₆	—	—	—	0.64 a
醇类化合物 alcohol compound	1	正庚醇1-heptanol	C₇H₁₆O	青草香、果香	0.21 a	0.18 b	0.22 a
	2	正己醇1-hexanol	C₆H₁₄O	青草香、果香	0.33 a	—	—
	3	2-乙基己醇1-hexanol, 2-ethyl-	C₈H₁₈O	—	0.05 a	—	—
	4	3-辛醇3-octanol	C₈H₁₈O	玫瑰、辛辣、橙香	0.02 a	—	—
	5	2-甲基-1-丁醇1-butanol, 2-methyl-	C₅H₁₂O	醇、指甲油气息	—	0.49 a	—
	6	香芹醇2-cyclohexen-1-ol	C₁₀H₁₆O	花香、稻香、薄荷胡椒辛香	—	—	0.38 a
	7	6-甲基-3-庚醇3-heptanol, 6-methyl-	C₈H₁₈O	清新、香辣	—	—	0.03 a
	8	4-萜烯醇4-methyl-1-(1-methylethyl)-	C₁₀H₁₈O	胡椒香、泥土香、陈腐木材气息	—	—	0.47 a
	9	4,6,6-三甲基双环[3.1.1]庚-3-烯-2-醇 bicyclo[3.1.1] hept-3-en-2-ol, 4,6,6-trimethyl-	C₁₀H₁₆O	松木香、臭氧气息	—	—	0.35 a
	10	4-三甲基苯甲醇benzenemethanol, α,α,4-trimethyl-	C₁₀H₁₄O	—	—	—	0.07 a
	11	2-甲基-2-丁烯-1-醇2-buten-1-ol, 2-methyl-	C₅H₁₀O	—	0.06 a	—	—
	12	(4-溴-3-氯苯基亚氨基甲基)苯-1,2-二醇- benzene-1,2-diol,4-(4-bromo-3-chlorophenyliminomethyl)-	—	—	0.05 a	0.09 b	—
	13	3,6-二甲氧基-9-(2-苯基乙炔基)氟-9-醇- fluoren-9-ol,3,6-dimethoxy-9-(2-phenylethynyl)-	—	—	0.05 a	—	—
	14	1,8-萜二醇terpin hydrate	C₁₀H₂₂O₃	—	—	—	0.13 a
苯类衍生物 benzene compound	1	间二甲苯benzene, 1,3-dimethyl-	C₈H₁₀	苦杏仁	0.11 a	—	—
	2	对二甲苯p-xylene	C₈H₁₀	苦杏仁	0.18 a	0.16 b	—
	3	邻二氯苯benzene, 1,2-dichloro-	C₆H₄Cl₂	—	—	0.28 a	—
	4	1-甲基-4-(1-甲基乙烯基)苯 benzene,1-methyl-4-(1-methylethenyl)-	C₁₀H₁₂	—	—	—	1.04 a
	5	1-乙烯基-4-甲氧基苯benzene, 1-ethenyl-4-methoxy-	C₉H₁₀O	—	—	2.53 a	—
	6	苯乙烯styrene	C₈H₈	苦杏仁	—	2.71 a	1.17 b
	7	4H-3,1-苯并恶嗪, 6,7-二甲氧基-2-(4-甲氧基苯基)-4-丙基 4H-3,1-benzoxazine, 6,7-dimethoxy-2-(4-methoxyphenyl)-4-propyl-	C₈H₇NO	—	—	0.07 a	—
	8	1-甲基-3-(1-甲基乙基)苯benzene, 1-methyl-3-(1-methylethyl)-	C₁₀H₁₄	胡萝卜	0.14 a	—	—
醛类化合物 aldehyde compound	1	正己醛hexanal	C₆H₁₂O	青草香、叶香	—	0.34 a	0.74 b
	2	2-甲基-2-丁烯醛2-butenal, 2-methyl-	C₅H₈O	青草香、油脂	—	0.18 a	—
	3	壬醛nonanal	C₉H₁₈O	青草香、油脂、柑橘	—	0.03 a	0.09 b
	4	3-环己烯-1-甲醛3-cyclohexene-1-carboxaldehyde	C₇H₁₀O	苦杏仁	—	—	0.15 a
	5	苯乙醛benzeneacetaldehyde	C₈H₈O	风信子香,水果甜香	—	—	0.38 a
	6	2-硝基苯甲醛二氨基甲基酙 benzaldehyde, 2-nitro-, diaminomethylidenhydrazone	C₁₄H₁₃N₃O₂	—	—	0.01 a	—
酯类化合物 ester compound	1	3-丁烯酸甲酯methyl 3-butenoate	C₅H₈O₂	—	—	—	0.25 a
酮类化合物 ketone compound	1	2-甲基-5-(1-甲基乙烯基)-2-环己烯-1-酮 2-cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)-, (R)-	C₁₀H₁₄O	口香糖、留兰香	—	—	0.40 a
	2	仲辛酮2-octanone	C₈H₁₆O	霉味、酮香	2.66 b	4.17 a	1.10 c
	3	4,6,6-三甲基双环[3.1.1]庚-3-烯-2-酮 bicyclo[3.1.1]hept-3-en-2-one, 4,6,6-trimethyl-, (1S)-	C₁₀H₁₄O	松木香、臭氧气息	—	—	3.75 a
	4	(1R)-(+)-诺蒎酮bicyclo[3.1.1]heptan-2-one,6,6-dimethyl-,	C₉H₁₄O	—	—	—	0.04 a
	5	环己烷-1,3-二酮-2-烯丙基亚甲基-5,5-二甲基 cyclohexane-1,3-dione, 2-allylaminomethylene-5,5-dimethyl-	—	—	—	0.01 a	—
	6	2-硝基苯基-恶二唑-1,3,4-酮-5 2-p-nitrophenyl-oxadiazol-1,3,4-one-5	—	—	0.01 a	—	—
	7	胆甾烷-3-酮,O-甲基肟,(5a)-(9CI) cholestan-3-one, methoxime	—	—	0.02 a	—	—
酸类化合物 acid compound	1	2-氨基-5-甲基苯甲酸2-amino-5-methylbenzoic acid	C₈H₉NO₂	—	0.01 a	—	—
	2	2-氨基苯乙酸2-aminophenacetic acid	—	—	—	—	0.02 a
醚类化合物 ether compound	1	18-冠醚-6 1,4,7,10,13,16-hexaoxacyclooctadecane	C₁₂H₂₄O₆	—	0.04 a	—	0.13 b
	2	15-冠醚-5 15-crown-5	C₁₀H₂₀O₅	—	—	—	0.06 a
	3	八乙二醇单十二烷基醚octaethylene glycol monododecyl ether	C₂₈H₅₈O₉	—	—	0.20 a	0.05 b

表1

图3

图4

图5

图6

图7

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不同脱蒲时间对香榧种仁特征性香气和营养成分的影响

Effects of different shedding time on aroma and nutrients of Torreya grandis ‘Merrillii’ seed kernel

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