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糖、有机酸和芳香物质的组分及其含量是组成果实品质的重要经济生物学性状,对果实的口感和风味有重要影响。采用气相色谱-质谱联用技术,对砀山酥梨成熟期果实主要品质特征成分进行检测和分析,探索并建立酥梨果实代谢谱分析中样品制备、检测以及数据处理的相关技术和方法。方法学考察结果表明,该方法具有良好的精密度、稳定性和重现性。酥梨有机相提取物的定性分析结果显示,其主要代谢物包括碳氢化合物、醇类、醛类、酮类、挥发酸类、酯类等;水相提取物的主要代谢物为糖类、糖醇、有机酸类等。本研究建立的酥梨果实主要品质特征成分的代谢谱分析技术平台,将为进一步开展酥梨果实品质相关的代谢组学研究提供实验依据。
The components and their contents of sugar, organic acids and aroma substances are important economic biological characters that make up the fruit quality, and have an important influence on the taste and flavor of the fruit. Gas chromatography-mass spectrometry (GC-MS) was used to detect and analyze the main quality characteristics of Dangshan Pear ripening fruits. The techniques and methods of sample preparation, detection and data processing were explored and established. Methodological study results show that the method has good precision, stability and reproducibility. Qualitative analysis of the organic phase extracts from the pear showed that the main metabolites included: hydrocarbons, alcohols, aldehydes, ketones, volatile acids and esters; the main metabolites of the aqueous extracts were sugars, Sugar alcohol, organic acids and the like. The established metabolic profiling technology platform of the main quality characteristic components of the pear fruit established in this study will provide experimental evidence for the further research on the metabolomics related to the fruit quality of the pear.