为了探明烟台中、晚熟苹果品种间主要香气成分的差异，采用顶空固相微萃取（HS-SPME）结合气相色谱与质谱联用(GC-MS)对11种烟台中、晚熟品种苹果的香气成分进行检测分析，并对不同品种的苹果以及其香气成分的种类进行主成分分析和聚类分析。结果表明，从11种苹果中共检测出59种香气成分，其中21种成分为所有品种苹果所共有，在共有香气成分中，乙酸、丁酸、己酸的酯类化合物，己醛（包括2-己烯醛）与一些高级醇含量较高。主成分分析表明，阳光苹果、丹霞苹果综合得分较高，极早熟富士苹果综合得分最低，得分排名反映出苹果品种之间主要香气成分的差异大小。聚类分析表明，11种苹果可分为四类：第一类为烟富三、斗南、甘红、极早熟富士、皮诺娃、烟富一、最良短富；第二类为丹霞、阳光；凉香和华帅分别自为一类。经过两种分析方法有效结合，筛选得到的丹霞、阳光、凉香、华帅四种苹果香型特点更为突出，为今后品质育种亲本选择提供依据。

To investigate the differences in the major aroma components between medium- and late-maturing Yantai apple cultivars, headspace solid phase microextraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS) was employed . The apple cultivars and their aroma components were analyzed using principal component analysis (PCA) and cluster analysis (CA). The results showed that 59 aroma compounds were identified from 11 apple cultivars, and 21 of these were common to all apple cultivars. Among the common aroma components, acetate esters, butyrate esters, hexanoate esters, hexanal (including 2-hexenal), and some higher alcohols showed higher concentrations. The PCA results indicated that the comprehensive scores of Yang Guang and Dan Xia apples were the highest, while that of the Extremely Precocious Fuji apple was the lowest. The comprehensive score ranking reflected the differences of the major aroma components between the apple cultivars. The CA results showed that 11 apple cultivars could be classified into four clusters. Yantai Fuji 3, Dou Nan, Gan Hong, Extremely Precocious Fuji, Pinova, Yantai Fuji 1, and Best Short Fuji were classified into a cluster; Dan Xia and Yang Guang were classified into a cluster; and Liang Xiang and Hua Shuai were classified into two clusters. Through an effective combination of PCA and CA, the aroma characteristics of four apple cultivars (Dan Xia, Yang Guang, Liang Xiang, and Hua Shuai) were more prominent, providing a basis for parent selection in future apple breeding.

2014年山东省泰山学者种业人才团队支撑计划