南疆栽培杏风味物质组成及其遗传多样性

采用气—质联用(GC-MS)及毛细管电泳(CE)技术对30个南疆栽培杏品种风味物质组分及其遗传多样性进行了研究,并与4个华北栽培杏品种进行了比较。结果表明,①在参试的30个南疆杏品种果实中共鉴定出包括酯类、醇类、醛类、酮类及杂环类等9类213种成分,各品种挥发性化合物成分种类数、各类挥发性化合物种类数及其含量以及主要挥发性化合物分离比率与含量等存在广泛的遗传变异;②南疆杏醇类和杂环类化合物含量明显高于华北杏,但酯类化合物含量明显低于华北杏;③参试南疆杏果糖、葡萄糖与蔗糖以及苹果酸与柠檬酸含量的变异系数均在29%以上,变异幅度广;④南疆杏总糖含量(146.58mg·g-1)是华北杏品种(65.73mg·g-1)的2.23倍,果糖平均含量(32.36mg·g-1)是华北杏品种(4.12mg·g-1)的7.85倍;南疆杏属于苹果酸/柠檬酸优势型。

Genetic Diversity and Constituents of Flavor in Southern Xinjiang Apricot Cultivars

In order to acquire basic data for genetic diversity in southern Xinjiang apricot and to supply scientific theory for the protection and utilization of these resources,aroma components,sugar,acid compositions and genetic diversity in 30 varieties of southern Xinjiang apricot and 4 north China apricot cultivars were studied by gas chromatography and mass spectrometry(GC-MS)and capillary electrophoresis(CE).The results indicated that 9 classes such as esters,alcohols,aldehydes,ketones and heterocycles includi...