不同菜用大豆品种籽粒挥发性组分鉴定及其差异

doi:10.3969/j.issn.1004-1524.2017.08.13

浙江农业学报 ›› 2017, Vol. 29 ›› Issue (8): 1321-1328.DOI: 10.3969/j.issn.1004-1524.2017.08.13

不同菜用大豆品种籽粒挥发性组分鉴定及其差异

刘娜, 徐盛春, 张古文, 胡齐赞, 冯志娟, 龚亚明^*

浙江省农业科学院蔬菜研究所,浙江杭州 310021

收稿日期:2016-03-27 出版日期:2017-08-20 发布日期:2017-09-06
通讯作者: 龚亚明,E-mail: gongym07@126.com
作者简介:刘娜(1985-),女,河北唐山人,博士,副研究员,研究方向为菜用豆类遗传育种。E-mail: ln200811@163.com
基金资助:
浙江省公益性技术研究农业项目(2015C32050); 浙江省蔬菜新品种选育重大科技专项(2016C02051); 浙江省自然科学基金(LY17C150007)

Identification of volatile compounds in different vegetable soybean varieties and their differences

LIU Na, XU Shengchun, ZHANG Guwen, HU Qizan, FENG Zhijuan, Gong Yaming^*

Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2016-03-27 Online:2017-08-20 Published:2017-09-06

摘要/Abstract

摘要： 采用顶空固相微萃取(headspace-solid-phase microextraction,HS-SPME)和气质联用技术(gaschromatography-massspectrometry,GC-MS),对比分析了5个菜用大豆品种(台湾75、浙农8号、春丰早、浙农3号、福成)的挥发性化合物组成及挥发物特征差异。共检测出41种挥发性化合物,其中台湾75共检出21种,浙农8号23种,春丰早24种,浙农3号26种,福成18种。利用面积归一化法,定量得到菜用大豆挥发性化合物以醇类、醛类为主,其中1-辛烯-3-醇、柏木醇、反式金合欢醇、己醛、壬醛、癸醛等物质为菜用大豆籽粒主要风味物质。通过不同品种主要风味物质的主成分分析可知,台湾75和浙农3号籽粒因1-己醇、壬醛相对含量较高而区别于其他品种,1-辛烯-3-醇是浙农8号区别于其他品种的标志性风味物质,福成特有的风味成分异胆酸乙酯可能与其特殊的芋香味有关。不同种类风味物质及不同浓度组成共同影响菜用大豆籽粒的总体风味。研究结果对菜用大豆品质育种具有一定的理论指导意义。

关键词: 菜用大豆, 挥发性物质, 固相微萃取, 气质联用, 主成分分析

Abstract: The volatile compounds of five vegetable soybean varieties (Taiwan 75, Zhenong 8, Chunfengzao, Zhenong 3, Fucheng) were comparatively analyzed using solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results showed that 41 kinds of volatile components were detected, and 21, 23, 24, 26 and 18 kinds of volatile substances from Taiwan 75, Zhenong 8, Chunfengzao, Zhenong 3 and Fucheng, respectively. The ingredients for the characteristic volatile compounds of vegetable soybean were mainly determined to be alcohols and aldehydes. 1-octen-3-ol, cedrol, trans-farnesol, hexanal, nonanal and decanal were the main aroma in all different varieties. Principal component analysis (PCA) was analyzed for major aroma components in different vegetable soybean varieties. 1-hexanol and nonanal were higher in Taiwan 75 and Zhenong 3, which were the characteristic aroma in these two varieties. 1-octen-3-ol was the characteristic flavor in Zhenong 8, while ethyl iso-allocholate was the characteristic aroma in Fucheng which had specific taro flavor. The interaction of main aroma with different concentration leads to the specific flavor of each vegetable soybean. The research results would supply theoretical basis for breeding high quality varieties of vegetable soybean.

Key words: vegetable soybean, volatile compound, solid-phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA)

中图分类号:

S643.7

刘娜, 徐盛春, 张古文, 胡齐赞, 冯志娟, 龚亚明. 不同菜用大豆品种籽粒挥发性组分鉴定及其差异[J]. 浙江农业学报, 2017, 29(8): 1321-1328.

LIU Na, XU Shengchun, ZHANG Guwen, HU Qizan, FENG Zhijuan, Gong Yaming. Identification of volatile compounds in different vegetable soybean varieties and their differences[J]. , 2017, 29(8): 1321-1328.

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不同菜用大豆品种籽粒挥发性组分鉴定及其差异

Identification of volatile compounds in different vegetable soybean varieties and their differences

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