| Chinese chive is an important medicinal and edible plant,which contains rich functional ingredients and has anti-inflammatory,bactericidal,antioxidant,disease prevention and other health care functions.Chinese chives have a long history of cultivation in China and are rich in variety resources,but there are few studies on the flavor differences between varieties.In our study,six widely cultivated Chinese chive varieties: Han Yu Zi Gen(G1),Fu Jiu Bao F1(G2),Shouguang Du Gen Hong(G3),Xue Jiu(G4),Jiu Xing 22(G5)and Ma Lian Da Ye Bai Gen(G6)were used as materials.The morphological indexes,nutritional quality indexes and volatile flavor substances of each variety were measured by electronic nose detection technology and HS-SPME/GC-MS method.At the same time,two Chinese chive varieties with different flavor quality were selected to analyze the composition of flavor substances in five different growth periods and different organs in each growth period,in order to clarify the spatial and temporal distribution of flavor substances in Chinese chive.The research will provide reference for the development and utilization of Chinese chive medicinal value and determination of the best harvest time.The main research results are as follows :The results of morphological indexes showed that Jiu Xing 22 had the largest number of leaves,Ma Lian Da Ye Bai Gen had the highest plant height and the longest leaf length,Fu Jiu Bao F1 had the longest sheath,Xue Jiu had the widest leaf,Shouguang Du Gen Hong had the largest sheath diameter than other varieties.There were significant differences in nutrient content among the six varieties.Soluble protein in six varieties ranged between 0.37?1.97mg/g,highest in Shouguang Du Gen Hong;soluble sugar(1.26?3.24%)greater in Ma Lian Da Ye Bai Gen;vit-C(7.34?7.55 mg/g),higher in Jiu Xing 22,nitrate(7135.42?8974.23μg/g)higher in Xue Jiu and total leaf chlorophyll(1.51?2.04 mg/g)maximum higher in variety Jiu Xing 22.HS-SPME/GC-MS analysis detected enormously higher count of constituents(97)in 15 groups classified as: Aldehydes(10),Hydrocarbons(7),Esters(11),Acids(10),Sulfides(7),Ketones(7),Ethers(6),Alkaloids(2),Heterocyclic polymers(11),Cyclomethicones(5),Polyolefins(2),Furfuryl and furan derivatives(5),Phenols(5),Diterpenes(2),Terpenoids(1)and others(5).The detected compounds varied among varieties and more compounds(56)were detected in Xue Jiu,followed by Jiu Xing 22(51)and Ma Lian Da Ye Bai Gen(51),Fu Jiu Bao F1(44),Shouguang Du Gen Hong(42)and least(40)number of compounds was detected in variety Han Yu Zi Gen.However,total volatile contents were almost equal in varieties Xue Jiu(17.75μg/g)and Han Yu Zi Gen(17.54 μg/g)which were greater than varieties Fu Jiu Bao F1(12.22μg/g),Ma Lian Da Ye Bai Gen(11.70μg/g),Jiu Xing 22(10.19μg/g)and Shouguang Du Gen Hong(9.53 μg/g).All the tested varieties commonly contained 17 volatiles.The fingerprint profiles suggested W5 S as the most responsive sensor,followed by W2W;where Xue Jiu and Han Yu Zi Gen proved to be stronger in overall flavor characteristics.This is consistent with the result of GC-MS.PCA analysis of cultivars showed that the 6 cultivars were well distinguished by the first principal component.Han Yu Zi Gen(G1),Fu Jiu Bao F1(G2)and Jiu Xing 22(G5)were close to each other,while Shouguang Du Gen Hong(G3),Xue Jiu(G4)and Ma Lian Da Ye Bai Gen(G6)were closer.PCA analysis of sensors showed that the first principal component can distinguish W5 S from other sensors.The volatile substances contents in different plant organs of Chinese chive revealed that the content of volatile organic compounds in leaves of Fu Jiu Bao F1 was higher than that in roots and leaf sheath at vegetative growth stage(seedling stage,30 d after transplanting and vegetative harvesting stage).Howerver,the volatile components in root of Jiu Xing 22 were higher than those in leaf sheath and leaf.At flowering stage,the content of volatile compounds in mature flowers of Fu Jiu Bao F1 was the highest(530.6μg/g),followed by leaves and inflorescence,and the lowest in leaf sheaths and roots,with a 3.90% and 4.15% of that in mature flowers,respectively.The highest volatile substance content of Jiu Xing 22 was found in leaf sheath.At fruiting stage,the highest volatile substance content in Fu Jiu Bao F1 was252.16μg/g in seeds,and the lower was 7.42-34.57μg/g in other organs.The highest volatile substance content of Jiuxing 22 still appeared in leaf sheath.The results showed that the distribution of volatiles in different varieties of Chinese chive was different,and the transfer of volatiles from vegetative organs to reproductive organs occurred in Fu Jiu Bao F1.The volatile substances contents in different growth stages of Chinese chives showed that the total volatile substances contents in Fu Jiu Bao F1 variety increased firstly and then decreased,and reached the highest value at 30 days after transplanting.However,Jiu Xing 22 showed a trend of gradual increase and reached the highest in the fruiting period.With the advance of growth period,the changes of volatile substance contents in leaves and roots were consistent in the two cultivars,which showed a trend of gradual decline.The amount of same volatiles in different organs was different among five growth stages.For Fujibao F1,the numbers of same volatiles in leaf sheath,leaf and root were 9,18 and 15,respectively.However,jiuxing 22 has fewer species,with 7,9 and 8 species,respectively.Therefore,fujibao F1 with higher volatiles content in vegetative stage is suitable for harvesting vegetative organs,while Jiuxing 22 with higher volatiles content in fruiting stage is suitable for harvesting chives stem,and its seeds and inflorescence have greater development potential as condiments. |
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