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基于GC-MS技术测定砀山酥梨果实 主要品质特征成分的代谢物谱
解敏,黄瑛,王馨,王秀梅,唐娟娟,方从兵
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(安徽农业大学园艺学院,合肥 230036;安徽农业大学茶叶生物化学与生物技术教育部重点实验室,合肥 230036)
摘要:
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。
关键词:  品质成分  GC-MS  代谢谱  代谢组学  砀山酥梨
DOI:
基金项目:国家自然科学基金项目(31071756)资助。
Metabolomic analysis on the major quality components in pear (Pyrus bretschneideri Rehd. cv. Dangshansuli) fruits by gas chromatography- mass spectrometry
XIE Min,HUANG Ying,WANG Xin,WANG Xiu-mei,TANG Juan-juan,Fang Cong-bing
(School of Horticulture, Anhui Agricultural University, Hefei, Anhui 230036; Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education, Anhui Agricultural University, Hefei 230036)
Abstract:
The contents of sugars, organic acids and volatiles are the main biological characters which affect the quality and the taste of pear fruits. The metabolites in mature pear fruits were analyzed by gas chromatography-mass spectrometry which aimed to explore and establish the metabolomic methods including sample preparation, examination and data processing. The method showed perfect accuracy, stability and reproducibility on the basis of the methodological analysis. The quantitative analysis suggested the major metabolites in organic phase extract of mature pear fruits were carbohydrates, alcohols, aldehydes, ketones, volatile acids, esters, etc., and those in polar phase extract of mature pear fruits were sugars, sugar alcohols, organic acids, etc. The platform of metabolic profiling analysis on the major quality components established in this experiment will provide the experimental foundation for the metabolomic analysis on the quality formation of pear fruits.
Key words:  Quality components  GC-MS  Metabolic profiling  Metabolomics   Pyrus bretschneideri Rehd. cv. Dangshansuli

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