摘要
【目的】为了探明抗感蛀果害虫板栗品种挥发物化学成分及其含量的差异,【方法】从抗感虫板栗品种果实和叶片中提取挥发物,并应用气相色谱-质谱联用技术对其化学成分进行分析。【结果】分别从抗虫品种河源油栗和感虫品种‘农大1号’果、叶挥发物中分别检测到111、142、138和134种化学成分。其中,相对含量超过0.5%的成分分别有32、30、20和20种,分别占挥发物总量的83.03%、84.96%、81.73%和83.95%,主要由绿叶气味、芳香族、单萜、倍半萜和杂环类化合物组成。‘河源油栗’果实挥发物主要成分为(E)-2-己烯醛(10.59%)、正己醇(10.42%)、糠醇(8.07%)、苯乙醛(5.63%)和安息香醇(4.76%),叶片中为2-乙氧丙烷(19.73%)、(Z)-3-己烯-1-醇(14.4%)、正己醇(10.23%)、(E)-2-己烯-1-醇(6.83%)和β-桉叶醇(4.76%);‘农大1号’果实挥发物为2-乙氧丙烷(49.71%)、糠醛(4.11%)、(Z)-3-己烯-1-醇(3.89%)、β-桉叶醇(3.19%)和苯乙醛(2.44%),叶片中为(E)-2-己烯醛(20.18%)、正己醇(15.28%)、(E)-2-己烯-1-醇(12.01%)、2-乙氧丙烷(6.82%)和苯甲醇(6.16%)。其中,‘河源油栗’果实挥发物中的绿叶气味和杂环类化合物含量较‘农大1号’果实高,分别占挥发物总量的32.55%和13.79%,而两类成分在后者中仅占9.96%和5.23%。‘河源油栗’果实挥发物的3个特有成分(E)-2-己烯醛、1,2,3,4,4a,5,6,7-八氢-4a-甲基-2-奈酚和3-戊醇含量很高,分别占挥发物总量的10.59%、4.66%和3.53%。但‘河源油栗’果实挥发物不含2-乙氧丙烷、(Z)-3-己烯-1-醇和甲苯,而这3个成分在‘农大1号’果实中分别占49.72%、3.89%和2.32%。【结论】抗感虫板栗品种果、叶挥发物化学成分及其含量存在较大差异。
【Objective】In order to compare the components and their contents of volatiles in insect-resistant and insect-susceptible chestnut varieties,【Method】volatiles extracted from fruits and leaves of the insect-resistant variety,Heyuan oil chestnut（HC） and the susceptible variety,Nongda No.1 chestnut（NC） were analyzed with the application of gas chromatography mass spectrometry.【Result】111,142,138 and 134 kinds of components were identified respectively.HC fruits had 32 components whose contents were over 0.5%,while HC leaves had 30,and both NC fruits and leaves had 20,The components with higher content accounted for 83.03%,84.96%,81.73% and 83.95% respectively of the total,mainly as green leaf volatiles,aromatics,monoterpenes,sesquiterpenes and heterocyclics.The major components of HC fruit volatiles were（E）-2-Hexenal（10.59%）,1-Hexanol（10.42%）,Furfural（8.07%）,Benzeneacetaldehyde（5.63%） and Benzaldehyde（4.76%）;in HC leaf,were 2-ethoxy-Propane（19.73%）,（Z）-3-Hexen-1-ol（14.4%）,1-Hexanol（10.23%）,（E）-2-Hexen-1-ol（6.83%） and β-Eudesmol（4.76%）;in NC fruit,were 2-ethoxy-Propane（49.71%）,Furfural（4.11%）,（Z）-3-Hexen-1-ol（3.89%）,β-Eudesmol（3.19%） and Benzeneacetaldehyde（2.44%）;and in NC leaf,the major components were（E）-2-Hexenal（20.18%）,1-Hexanol（15.28%）,（E）-2-Hexen-1-ol（12.01%）,2-ethoxy-Propane（6.82%） and Benzyl alcohol（6.16%）.The content of green leaf volatiles and aromatics in HC fruit was higher than that in NC fruit,accounting for 32.55% and 13.79% respectively in HC fruit,while only 9.96% and 5.23% respectively in NC fruit.The three characteristic compounds of HC fruit volatiles,（E）-2-Hexenal,1,2,3,4,4a,5,6,7-octahydro-4a-methyl-2-Naphthol and 3-Pentanol were abundant,accounting for 10.59%,4.66% and 3.53% respectively of the total.However,HC fruit volatiles had no 2-ethoxy-Propane,（Z）-3-Hexen-1-ol and Toluene which accounted for 49.72%,3.89% and 2.32% respectively in NC fruit volatiles.【Conclusion】 The study suggested that the composition of volatiles from insect-resistant and insect-susceptible chestnut varieties were quite different.
出处
《果树学报》
CAS
CSCD
北大核心
2012年第6期1052-1056,共5页
Journal of Fruit Science
基金
广东省自然科学基金项目(10451064001006259)
广东省农业攻关项目(2011B020308003)
关键词
板栗
抗虫
感虫
挥发物
GC-MS分析
Castanea mollissima
Insect-resistant
Insect-susceptible
Volatiles
GC-MS
