红色和粉色樱桃番茄与大果番茄果实品质特性分析-食品科学.PDF

※成分分析 食品科学 2016, Vol.37, No.16 135 红色和粉色樱桃番茄与大果番茄果实品质特性分析 赵建涛，张 静，张雅婷，邹志荣* （西北农林科技大学园艺学院，陕西杨凌 712100 ） 摘  要：利用不同测定方法对8 份红色和粉色樱桃番茄与大果番茄的抗坏血酸含量、可溶性固形物含量、番茄红素 含量和 -胡萝卜素含量进行测定。利用气相色谱-质谱联用仪分别对8 份番茄材料果实挥发性物质和糖酸成分进行测β 定。结果表明：红色和粉色番茄中主要的糖是果糖、葡萄糖和蔗糖，主要的有机酸是苹果酸、丁二酸和柠檬酸。在 8 份番茄材料中都能检测到的挥发性物质有25 种，主要是醇类、醛类、酮类和酯类物质。对8 份番茄材料聚类结 果表明，红色樱桃番茄、粉色樱桃番茄、红色大果番茄以及粉色大果番茄分别聚在一起，且4 份樱桃番茄之间的 聚类距离更近；对主要营养指标和25 种挥发性物质的主成分分析结果表明，前3 个主成分的累积方差贡献率达到 82.293% 。 关键词：番茄；挥发性物质；品质性状；气相色谱-质谱联用 Analysis of Fruit Quality Traits and Volatiles in Red and Pink Cherry and Large-Fruited Tomato Accessions * ZHAO Jiantao, ZHANG Jing, ZHANG Yating, ZOU Zhirong (College of Horticulture, Northwest AF University, Yangling 712100, China) Abstract: The contents of ascorbic acid, soluble solid, lycopene and beta-carotenoid were measured in 8 red and pink cherry and large-fruited tomato accessions using routine analytical procedures. As demonstrated by gas chromatography- mass spectrometry (GC-MS) analysis, the main sugars in red and pink cherry tomatoes were fructose, glucose and sucrose, and the main organic acids were malic acid, butanedioic acid and citric acid. Twenty-five volatiles were co-detected in 8 tomato accessions, consisting mainly of alcohols, aldehydes, ketones and esters. Cluster analysis led to four groups: red and pink cherry tomatoes as well as red large-fruited and pink large-fruited tomatoes, showing a closer distance to each other. The principal component analysis of the main nutritional traits and the 25 detected volatiles showed that the first three components accounted for over 82.293% of the total cumulative variance. Key wor