| 4份桃种质挥发性成分的GC-MS分析 |
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| 引用本文： | 罗静,黄玉南,王超,乔成奎,庞涛,方金豹,谢汉忠.4份桃种质挥发性成分的GC-MS分析[J].经济林研究,2016(3). |
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| 作者姓名： | 罗静 黄玉南 王超 乔成奎 庞涛 方金豹 谢汉忠 |
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| 作者单位： | 中国农业科学院 郑州果树研究所,河南 郑州,450009 |
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| 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技术体系。 |
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| 摘 要： | 为了分析桃果实中共有的挥发性成分及初步探讨果皮毛和果肉颜色性状对挥发性成分的影响情况,以此2对性状均存在差异的4份桃种质为试材,采用顶空固相微萃取方法提取其成熟果肉中的挥发性成分,并用气相-质谱联用仪对其进行了测定。结果表明:4份桃种质中共鉴定出116种挥发性成分,其主要为酯、醛、醇和烷烃等类物质。从挥发性成分的种类数量上看,白肉桃‘大久保’和‘华光’中检出的挥发性成分种类较多,分别有68和52种;而2份黄肉桃种质中检出的挥发性成分种类均较少。从挥发性成分的种类上看,2份普通桃与2份油桃中的差异挥发性成分总共仅有3种,其分别为反式-2,4-庚二烯醛、戊酸-2,2,4-三甲基-3-异丙酸-异丁酯和脱氧精胍菌素,远低于2份白肉桃与2份黄肉桃种质中差异挥发性成分的数量(13种)。此外,从挥发性成分的类群上看,2份白肉桃含有较多的"青香型"的C6类化合物,而2份黄肉桃含有较多的"果香型"的酯和内酯类化合物。文中综合分析认为,果皮毛的有无和果肉的颜色性状均可能影响果实中挥发性成分的数量和种类,但后者的影响较为明显。
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| 关 键 词： | 桃 果皮毛 果肉颜色 挥发性成分 |
GC-MS analysis on volatile compounds in four cultivars of peach fruits |
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| Abstract: | In order to analyze the common volatile compounds in peach fruits and study the effects of fruit hairiness and fruit flesh color on volatile compounds, using the four varieties of fruits with two pairs of different traits as materials, the volatile compounds were extracted by headspace solid phase micro-extraction method and were measured by using GC-MS. The results showed that total 116 kinds of volatile compounds were identified in the four varieties, mainly including esters, aldehydes, alcohols, alkanes, and so on. Considering kinds of the volatile compounds, more volatile compounds were detected in two white flesh peach ‘Okubo’ and ‘Huaguang’ than that the two yellow flesh peaches, and the volatile compounds reached 68 and 52, respectively. Considering amount of the volatile compounds, volatile compounds which showed differences between peach and nectarine were (2E,4E)-Hepta-2,4-dienal, Pentanoic acid-2,2, 4-trimethyl-3-carboxyisopropyl-isobutyl ester, and deoxyspergualin. But the differences of volatile compounds between white flesh and yellow flesh peach were up to 13 kinds. In addition, the two white flesh peach varieties contained more C6 compounds with green leaf flavor, and the yellow flesh peach contained more esters and lactones with fruity aromas. In summary, both fruit hairiness and fruit flesh color traits could affected amount and kinds of volatile compounds in fruits, but the latter had more obvious effects. |
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| Keywords: | peach (Prunus persica) fruit hairiness fruit flesh color volatile compounds |
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