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核农学报  2014 

鄞红葡萄及其突变体果实氨基酸和香气分析

DOI: 10.11869/j.issn.100-8551.2014.11.2038, PP. 2038-2050

Keywords: 葡萄,突变体,氨基酸含量,香气成分

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Abstract:

试验以鄞红葡萄及其8个突变体5-1、5-2、10-1、10-2、20-1、20-2、40-1和40-2的果实为材料,采用氨基酸分析仪和GC-MS联用仪进行氨基酸含量和香气成分分析,以期为优株的选育提供科学依据.氨基酸含量分析结果表明,突变体20-1、20-2和40-2的总氨基酸含量显著高于原亲本鄞红(4020mg·kg-1·FW);突变体20-2和40-2的必需氨基酸含量显著高于原亲本鄞红(830mg·Kg-1·FW).香气成分分析表明,突变体与原亲本果实中香气成分主要包括醛类、酯类和醇类等,其中反-2-己烯醛含量最高,含量达到47.39%~68.76%,己酸乙酯含量较低(0.55%~2.97%).但不同突变体之间差异较大,其中突变体5-2中含有里那醇、反,反-2,4-癸二烯醛和3-辛基丙烯醛等特殊香气成分;突变体10-2含有癸酸乙酯、2-甲基-丁酸乙酯、(S)-3,4-二甲基戊醇、里那醇和苯并噻唑等;突变体20-1含有邻苯二甲酸二异辛酯、顺-2-己烯-1-醇、反-1,2-环戊二醇、里那醇、顺-2-葵烯醛、癸醛和3-辛基丙烯醛等.综合氨基酸各项指标和香气成分分析,突变体5-2、10-2、20-1、20-2和40-2可能是优异的突变体,这为今后品质研究及优株选育提供了科学的依据.

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