| 摘要: |
| 为分析红肉桃的特征香气成分，以2份白肉桃‘白凤’和‘肥城白里10号’为对照，采用顶空固相微萃取方法提取2份红肉桃‘乌黑鸡肉桃’和‘天津水蜜’成熟果实的挥发性成分，并用气相-质谱联用仪进行测定。在4份种质中共鉴定出107种挥发性成分，其中‘乌黑鸡肉桃’最多，‘肥城白里10号’最少。比较红肉桃和白肉桃的挥发性成分，顺式-3-己烯醇乙酸酯和3-己烯醛是2份红肉桃种质特有的大量挥发性成分。除此之外，在微量挥发性成分中，红肉桃特有的挥发性成分还包括壬醛、1-辛醇和乙酸己酯。从2种类型桃不同类别的挥发性成分总量可以看出，红肉桃醛类物质较低，但烷烃和酯的含量却高于白肉桃。红肉桃与白肉桃除了花色素苷含量存在差异外，在挥发性物质的总量和种类上也存在较大差异。 |
| 关键词: 桃 花色素苷 挥发性成分 特征香气成分 脂肪酸代谢 |
| DOI：10.11841/j.issn.1007-4333.2016.11.05 |
| 投稿时间：2016-02-01 |
| 基金项目:中国农业科学院科技创新工程专项经费项目（CAAS-ASTIP-2016-ZFRI）；河南省大宗水果产业体系 |
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| Comparative analysis of volatile compounds in red- and white-fleshed peach |
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LUO Jing, XIE Han-zhong, FANG Jin-bao, HUANG Yu-nan, WANG Chao, QIAO Cheng-kui, PANG Tao
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| (Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China) |
| Abstract: |
| To analyze the characteristics of volatile compounds in red-fleshed peach,headspace solid phase micro-extraction method was used to extract volatile compounds in ripen fruit of two white-fleshed varieties (‘Hakuho’ and ‘Feicheng Bai Li 10#’) and two red-fleshed varieties (‘Wu Hei Ji Rou Tao’ and ‘Tianjin Shui Mi’),and the extracts was then measured by gas-mass spectrometry.A total of 107 volatile compounds were identified from 4 varieties,where the most abundant compounds were found in ‘Wu Hei Ji Rou Tao’,and the least in ‘Feicheng Bai Li 10#’.Compared with white-fleshed peach varieties,3-hexen-1-ol,1-acetate,(3Z)- and 3-hexenal were two major elements only in red-fleshed peach.In addition,among the micro-volatile compounds,nonyl aldehyde,1-octanol,and hexyl acetate are also unique in red-fleshed peach.Lower aldehydes and higher alkanes and esters were present in red-fleshed peaches than in white-fleshed peach.The study suggested that there were great differences in total volatile compounds content and several characteristic elements between red and white flesh peach except anthocyanin content. |
| Key words: peach (prunus persica) anthocyanins volatile compounds characteristic aroma compounds |
