Glycosidically bound volatiles as affected by ripening stages of Satsuma mandarin fruit
Glycosidically bound volatiles as affected by ripening stages of Satsuma mandarin fruit
复制标题
糖苷结合挥发物受萨摩柑橘果实成熟阶段的影响
DOI：
10.1016/j.foodchem.2017.07.085
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发表时间：
2018-02-01
期刊：
影响因子：
8.8
通讯作者：
Chen, Kun-Song
中科院分区：
文献类型：
--
作者：
Gao, Jie;Wu, Bo-Ping;Chen, Kun-Song
柑橘类水果中游离挥发物的组成和变化已被广泛研究。然而，糖苷结合挥发物的组成和变化在果实成熟过程中却很少有人研究。在四个成熟阶段的果皮中共鉴定出56种糖苷结合的挥发性物质。水杨酸甲酯在成熟果实中的糖苷结合挥发物浓度最高。花后150 d的转色期（DAB）开始，结合态挥发物含量逐渐增加，在黄熟期（190 DAB）达到峰值，在橙子熟期（210 DAB）下降。利用偏最小二乘判别分析（PLS-DA）方法，以糖苷结合挥发物为变量，对温州蜜柑果实不同成熟期进行了判别分析。在总共35个糖苷结合的挥发物被确定为可变的重要性投影（VIP）得分超过1，这可能是潜在的标记，在不同的成熟阶段分离水果。(C)2017爱思唯尔有限公司版权所有
Composition and changes in free volatiles have been extensively studied in citrus fruit such as mandarin. However, components of glycosidically bound volatiles and changes during fruit ripening have been rarely investigated. A total of 56 glycosidically-bound volatiles were identified in fruit peel at four ripening stages. The highest concentrations in glycosidically-bound volatiles were observed for methyl salicylate in ripening fruit. Concentration of total bound volatiles increased from color conversion stage at 150 days after bloom (DAB), peaked at yellow stage (190DAB), followed by a decrease at orange stage (210DAB). Satsuma mandarin fruit at different ripening stages could be separated in a partial least squares-discriminant analysis (PLS-DA) plot using glycosidically bound volatiles as variables. In total 35 glycosidically bound volatiles were identified with variable importance in projection (VIP) score exceeding 1, which may be potential markers for separating fruit at different ripening stages. (C) 2017 Elsevier Ltd. All rights reserved.