凤梨草莓与黄毛草莓种间杂种果实香气成分的代谢谱分析

doi:10.3864/j.issn.0578-1752.2021.05.015

Abstract

Abstract:

【Objective】 Two interspecific hybrids PF (with honey peach aroma) and NF (without peach aroma) were obtained from the cross of Fragaria ananassa Duch. and F. nilgerrensis Schlecht. Fruit aroma compounds in PF and NF were compared to clarify the composition and content of honey peach aroma, aiming to provide a theoretical basis for research on strawberry aroma and utilization of wild strawberry resources. 【Method】 Matured fruits of PF and NF were harvested from greenhouse in February 18, 2018, respectively. The fruit traits comparison between two interspecific hybrids PF and NF were measured as Descriptors and Data Standard for Strawberry (Fragaria spp.). Fruit aroma compounds were extracted by using head solid-phase microextraction (HS-SPME), and then, detected by gas chromatograph tandem mass spectrometer technology (GC-MS). The mass spectra of the detected compounds were matched with NIST Library and also subjected to artificial qualitative analysis based on literatures. Multivariate statistics including principal component analysis (PCA) and supervised partial least squares-discriminant analysis (PLS-DA) were conducted to screen significantly differential metabolites. Variable Importance in the Projection (VIP) >1.0, log2FC >1.0 or log2FC<-1.0, and P value<0.05, indicates an increase and decrease by over 2-fold, respectively, in a comparison between PF and NF. The relative content of each significantly different metabolite (expressed as percentage) was calculated as the ratio between each peak area and the sum of all significantly different metabolite peak areas, multiplied by 100 [Relative Content. = (Areapeak/ΣAreaspeak) ×100]. Chemical Abstracts Service Registry Number (CAS#) was retrieved from the PubChem database (https://pubchem.ncbi.nlm.nih.gov). 【Result】 Fruits traits of PF was consistent with those of NF, except honey peach aroma. The fruits of both PF and NF were almost the same size, with red fruit color, small fruit cavity, soft texture and sweet and sour taste. Totally, 383 kinds of aroma compound were identified from the test samples by GC-MS, including 141esters, 41 alcohols, 40 ketones, 36 alkanes, 22 aldehydes, 17 olefins, 17 acids, 13 lactones, 10 naphthenes, 7 ethers, 6 furans and 16 other compounds. The main components were esters, kinds of which accounting for 36.81% of the total metabolites, followed by alcohol, ketone and alkane, accounted for 10.70%, 10.44% and 9.40%, respectively. A total of 67 significantly different metabolites were screened from the 383 detected metabolites, 58 of which were up-regulated and 9 were down-regulated. PF significantly up-regulated lactones. The top three up-regulated lactones were 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z)-, 2H-Pyran-2-one, 6-hexyltetrahydro-, and 2H-Pyran-2-one, tetrahydro-6-pentyl-. NF down-regulated esters significantly. The top three down-regulated esters were 2-propenoic acid, 3-phenyl-, ethyl ester, sulfurous acid, 2-ethylhexyl isohexyl ester and butanoic acid, 3-hydroxy-, ethyl ester. The relative content of esters in PF (37.69%) was significantly lower than that of NF (57.20%), conversely, lactones in PF (20.91%) significantly higher than that of NF (6.12%). The relative content of ketones in PF (15.30%) was slightly higher than that of NF (9.12%). The relative content of alcohols, aldehydes, acids, olefins and other metabolites were almost equally present in PF and NF. The ester with the highest relative content in NF was butanoic acid, ethyl ester (17.92%), and the lactone with the highest relative content in PF was 2H-Pyran-2-one, tetrahydro-6-pentyl-(12.53%). The ketone with the highest relative content in PF was the same as NF, both were 2-heptanone. 【Conclusion】 Esters, such as 2-propenoic acid, 3-phenyl-, ethyl ester, butanoic acid, ethyl ester and butanoic acid, 3-hydroxy-, ethyl ester, might be the key aroma components of NF. Lactones, such as 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z)-, 2H-Pyran-2-one, 6-hexyltetrahydro-, 2H-Pyran-2-one, and tetrahydro-6-pentyl-, might be the key aroma components to form the honey peach aroma in PF.

Key words: Fragaria nilgerrensis, interspecific hybrids, aroma components, significantly different metabolites

AiHua WANG,HongYe MA,RongFei LI,ShiPin YANG,Rong QIAO,PeiLin ZHONG. Metabolic Analysis of Aroma Components in Two Interspecific Hybrids from the Cross of F.ananassa Duch. and Fragaria nilgerrensis Schlecht.[J].Scientia Agricultura Sinica, 2021, 54(5): 1043-1054.

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Figures/Tables 10

Table 1

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Table 2

Analysis of significantly different metabolites in the fruits of PF and NF by GC-MS"

序号 No.	化合物名称 Compound name	保留时间 Retention time (min)	CAS号 CAS #	相对含量 Relative content (%)		log2FC	P-value	VIP
序号 No.	化合物名称 Compound name	保留时间 Retention time (min)	CAS号 CAS #	PF	NF	log2FC	P-value	VIP
	酯类 Esters
1	3,7,11-三甲基-1,6,10-十二烷三烯-3-醇乙酸酯 Nerolidyl acetate	31.46	2306-78-7	0.11	0.08	3.63	1.52E-02	1.54
2	己酸癸酯 Decyl hexanoate	30.63	52363-43-6	2.16	0.47	3.57	7.62 E-03	2.84
3	异戊酸癸酯 Isovaleric acid, decyl ester	27.27	72928-48-4	1.16	0.26	3.54	1.17 E-03	2.52
4	乙酸月桂酯 Lauryl acetate	27.99	112-66-3	0.13	0.11	3.21	7.28 E-03	1.54
5	乙酸癸酯 Decyl acetate	23.52	112-17-4	2.21	0.59	3.18	1.94E-03	2.63
6	1-Octen-1-ol, acetate	20.06	2761-31-1	0.03	0.03	3.11	0.03	1.31
7	癸基辛酸酯 Decyl octanoate	34.34	2306-89-0	0.01	0.01	3.01	0.02	1.39
8	环丙烷羧酸癸酯 Cyclopropanecarboxylic acid,decyl ester	21.09	-	0.19	0.13	2.91	0.03	1.35
9	4-Hexen-1-ol, acetate	14.24	72237-36-6	0.21	0.16	2.86	2.01E-03	1.55
10	(Z)-7-十二碳烯-1-醇乙酸酯 cis-7-Dodecen-1-yl acetate	28.62	14959-86-5	0.06	0.07	2.74	0.02	1.21
11	(Z)-Dec-4-enyl isobutyl carbonate	34.71	-	0.43	0.22	2.59	1.94E-03	1.83
12	(Z)-Dec-4-en-1-yl 2-methylbutanoate	27.61	-	2.35	1.22	2.57	3.45E-03	1.80
13	2-十二烯基乙酸酯trans-2-Dodecen-1-ol, acetate	23.98	38363-23-4	9.59	2.90	2.49	9.12E-03	2.73
14	2-Butenoic acid, 2-methyl-, 2-methylpropyl ester	26.78	66917-61-1	0.06	0.08	2.29	0.01	1.15
15	Cyclobutanecarboxylic acid, 4-methylpentyl ester	3.27	-	0.03	0.04	2.27	4.08E-04	1.30
序号 No.	化合物名称 Compound name	保留时间 Retention time (min)	CAS号 CAS #	相对含量 Relative content (%)		log2FC	P-value	VIP
序号 No.	化合物名称 Compound name	保留时间 Retention time (min)	CAS号 CAS #	PF	NF	log2FC	P-value	VIP
16	(Z)-己-2-烯基乙酸酯 2-Hexen-1-ol, acetate, (Z)-	14.73	56922-75-9	0.41	0.55	2.21	7.21 E-04	1.39
17	乙酸正壬酯 Acetic acid, nonyl ester	21.13	143-13-5	0.05	0.08	2.16	0.01	1.05
18	3-乙酰氧基-3-羟基-2-甲基丙酸甲酯3-Acetoxy-3-hydroxy-2-methylpropionic acid, methyl ester	25.99	-	0.42	0.60	2.05	5.61E-06	1.24
19	癸酸甲酯 Decanoic acid, methyl ester	21.52	110-42-9	0.47	0.78	2.02	4.09E-03	1.06
20	2-四氢糠酸甲酯Methyl2-tetrahydrofuroate	34.62	37443-42-8	0.08	0.12	2.01	1.70 E-03	1.11
21	乙酸丁香酚酯 Acetyl eugenol	33.38	93-28-7	0.04	0.06	1.98	2.48 E-04	1.15
22	1,4-丁二醇二乙酸酯 1,4-Butanediol, diacetate	25.64	628-67-1	0.57	0.28	1.96	0.02	2.00
23	Fumaric acid, di(dec-4-enyl) ester	30.99	-	7.07	4.77	1.87	0.04	2.39
24	醋酸辛酯 Acetic acid, octyl ester	18.56	112-14-1	8.75	5.61	1.39	0.04	2.29
25	(S)-3-羟基丁酸甲酯 Butanoic acid, 3-hydroxy-, methyl ester, (S)-	18.65	53562-86-0	0.48	6.79	-2.15	0.03	1.09
26	氨茴酸甲酯 Methyl anthranilate	34.65	134-20-3	3.18E-03	0.06	-2.24	0.01	1.13
27	2-甲氧基苯甲酸甲酯 Benzoic acid, 2-methoxy-, methyl ester	31.53	606-45-1	0.02	0.46	-2.54	6.47E-03	1.27
28	亚硫酸,环己基甲基十二烷基酯 Sulfurous acid, cyclohexylmethyl dodecyl ester	30.71	-	0.04	0.57	-2.79	0.04	1.18
29	丁酸乙酯 Butanoic acid, ethyl ester	6.07	105-54-4	0.47	17.92	-3.33	0.03	2.28
30	3-羟基丁酸乙酯 Butanoic acid, 3-hydroxy-, ethyl ester	19.61	5405-41-4	0.08	9.93	-4.14	0.02	2.53
31	亚硫酸,2-乙基己基异己酯 Sulfurous acid, 2-ethylhexyl isohexyl ester	25.35	-	2.87E-03	0.72	-6.65	0.03	2.75
32	肉桂酸乙酯 2-Propenoic acid, 3-phenyl-, ethyl ester	32.72	103-36-6	7.23E-03	1.53	-7.19	0.03	2.48
	合计 Sum			37.69	57.20
	内酯类 Lactones
33	(Z)-7-癸烯-5-酸 2H-Pyran-2-one, tetrahydro-6-(2-pentenyl)-, (Z)-	35.01	25524-95-2	2.38	0.17	5.60	2.38E-05	3.55
34	丁位十一内酯 2H-Pyran-2-one, 6-hexyltetrahydro-	37.94	710-04-3	0.55	0.08	5.33	2.61E-05	2.97
35	δ-癸内酯2H-Pyran-2-one, tetrahydro-6-pentyl-	33.89	705-86-2	12.53	1.01	5.30	1.33 E-04	3.44
36	2H-Pyran-2-one, 5,6-dihydro-6-propyl-	34.59	16400-69-4	0.05	0.07	2.53	2.95 E-03	1.33
37	丁位己内酯2H-Pyran-2-one,tetrahydro-6-methyl-	25.83	823-22-3	2.74	1.71	2.30	3.35 E-03	1.61
38	丁位辛内酯 2H-Pyran-2-one, tetrahydro-6-propyl-	29.55	698-76-0	2.08	2.45	1.52	0.02	1.10
39	丙位壬内酯 2(3H)-Furanone, dihydro-5-pentyl-	30.75	104-61-0	0.58	0.63	1.31	0.04	1.20
	合计 Sum			20.91	6.12
	酮类 Ketones
40	β-紫罗兰酮 3-Buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-	29.03	79-77-6	0.08	0.11	2.04	8.57 E-04	1.14
41	2-庚酮 2-Heptanone	10.25	110-43-0	14.09	7.74	1.94	0.02	2.47
42	5-庚烯-2-酮 5-Hepten-2-one	12.32	6714-00-7	0.64	0.84	1.93	1.67E-04	1.13
序号 No.	化合物名称 Compound name	保留时间 Retention time (min)	CAS号 CAS #	相对含量 Relative content (%)		log2FC	P-value	VIP
序号 No.	化合物名称 Compound name	保留时间 Retention time (min)	CAS号 CAS #	PF	NF	log2FC	P-value	VIP
43	3-壬烯-2-酮 3-Nonen-2-one	19.41	14309-57-0	0.49	0.43	1.62	0.02	1.77
	合计 Sum			15.30	9.12
	醇类 Alcohols
44	1-癸醇 1-Decanol	25.45	112-30-1	0.89	0.25	4.50	2.23E-05	2.60
45	3-环戊基-1-丙醇3-Cyclopentyl-1-propanol	34.09	767-05-5	0.04	0.04	3.07	0.02	1.24
46	反式-3-己烯-1-醇 3-Hexen-1-ol	16.19	544-12-7	0.31	0.38	2.82	1.04E-03	2.14
47	(Z)-4-癸烯-1-醇 (Z)-4-Decen-1-ol	26.16	57074-37-0	1.74	0.66	2.39	8.64E-03	2.18
48	苯甲醇 Benzyl alcohol	27.74	100-51-6	0.97	1.32	1.66	0.01	1.06
49	辛醇 1-Octanol	20.71	111-87-5	5.91	4.86	1.52	0.02	1.37
	合计 Sum			9.86	7.51
	醛类 Aldehydes
50	苯乙醛 Benzeneacetaldehyde	22.43	122-78-1	6.74	9.22	2.20	9.46E-04	1.45
51	2-甲基丁醛 Butanal, 2-methyl-	3.36	96-17-3	0.21	0.42	1.77	0.03	1.06
52	庚醛 Heptanal	10.31	111-71-7	0.93	1.50	1.73	3.39E-04	1.05
53	糠醛 Furfural	18.08	98-01-1	0.44	0.63	1.58	0.01	1.01
	合计 Sum			8.32	11.77
	酸类 Acids
54	辛酸 Octanoic acid	31.90	124-07-2	5.24	4.98	2.47	7.39E-03	1.37
55	异辛酸 Hexanoic acid, 2-ethyl-	30.08	149-57-5	0.31	0.46	2.02	5.31E-03	1.09
	合计 Sum			5.55	5.44
	烯烃类 Olefins
56	5-亚乙基-1-甲基-环庚烯 Cycloheptene, 5-ethylidene-1-methyl-	25.41	15402-94-5	0.54	0.31	3.51	2.00E-04	1.97
57	4, 6(Z), 8(E)-大柱三烯 Megastigma-4, 6(Z), 8(E)-triene	21.15	55497-53-5	0.13	0.16	2.05	5.10 E-04	1.17
58	7(E),9,13-大柱三烯 egastigma-7(E),9,13-triene	17.82	-	0.31	0.40	1.98	9.91E-04	1.12
59	Z-5-十九碳烯 Z-5-Nonadecene	24.91	-	0.08	0.11	1.92	0.02	1.32
	合计 Sum			1.06	0.98
	其他 Others
60	N-甲基-叔丁基胺N-tert-Butylmethylamine	2.36	14610-37-8	0.05	0.03	3.01	3.47E-05	1.76
61	1,5-二甲基-6-氧杂双环[3.1.0]己烷 1,5-Dimethyl-6-oxa-bicyclo[3.1.0]hexane	4.90	82461-31-2	0.10	0.07	2.97	1.25E-05	1.75
62	4-烯丙基苯酚 Phenol, 4-(2-propenyl)-	36.42	501-92-8	0.70	0.79	2.36	5.54E-04	1.34
63	顺式-1-乙基-2-甲基环戊烷 Cyclopentane, 1-ethyl-2-methyl-, cis-	29.71	930-89-2	0.04	0.04	2.08	0.03	1.04
64	苯 Benzene	3.81	71-43-2	0.13	0.15	2.05	1.47E-03	1.14
65	二甲基硫醚 Dimethyl sulfide	2.04	75-18-3	0.15	0.27	1.75	5.32E-03	1.23
66	2-乙基呋喃 Furan, 2-ethyl-	4.08	3208-16-0	0.12	0.33	1.48	0.01	1.13
67	L-鼠李糖 Rhamnose	22.38	3615-41-6	0.01	0.21	-2.60	0.03	1.11
	合计 Sum			1.30	1.89

Table 2

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株系 Lines	蜜桃香气 Honey peach aroma	平均单果重 Mean fruit weight (g)	果面颜色 Color of fruit	果肉颜色 Flesh color	果实硬度 Fruit firmness (kg?cm^-2)	髓心空洞 Fruit cavity size	果肉质地 Fruit texture	风味 Flavor
PF	浓 Much	19.26±0.81	红 Red	白 White	0.96±0.08	小 Small	绵 Mealy	酸甜适中 Sweet-Sour
NF	无 None	20.74±1.02	红 Red	白 White	1.03±0.19	小 Small	绵 Mealy	酸甜适中 Sweet-Sour

Metabolic Analysis of Aroma Components in Two Interspecific Hybrids from the Cross of F.ananassa Duch. and Fragaria nilgerrensis Schlecht.

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