3种不同基因型杏果实的主要香气物质分析

为探究不同基因型杏果实香气成分组成的差异,该文以淡香型黄肉品种、浓香型黄肉品种与浓香型白肉品种3种不同基因型的杏品种为材料,通过固相微萃取法(SPME)结合气相色谱-质谱(GC-MS)法对褪绿期、商熟期和完熟期果实的挥发性香气物质进行检测。结果表明,在3种基因型杏果实中,共鉴定出111种不同的挥发性化合物,黄肉型果实中挥发性化合物种类明显高于白肉型品种。浓香型果实中挥发性化合物主要以萜烯类、酯类与醇类为主,在果实成熟早期以醛类挥发性化合物积累为主,后期则酯类与萜烯类含量明显增加。黄肉型果实与白肉型果实间的呈香物质与代谢途径存在着差异,由于不同呈香物质成分间的代谢途径与嗅觉阈值差异,不同杏品种果实形成了其特有的香气风味。

Analysis of Volatile Aroma Compounds in Apricot of Different Genotypes

In order to explore the difference of characteristic aroma compounds and flavor in apricot of different genotypes,headspace solid phase microextraction(SPME)method was used to extract volatile compounds in faded green period,commercial maturity and full ripeness period,and the extracts was then measured by gas chromatography-mass spectrometry(GC-MS).A total of 111 volatile compounds were identified from three accessions,and the volatile compounds in yellow-fleshed apricot were significantly more than that in the white-fleshed genotype,and the most of the volatile compounds were terpenes,esters and alcohols in the high-aroma genotype.During the early stage of fruit ripening,apricot fruit mainly accumulated aldehydes,but the contents of esters and terpenes were significantly increased in the later stage.There were differences in aroma compounds and metabolic pathways between yellow-and white-fleshed genotype.The characteristic aroma flavor was formed in different apricot varieties due to the difference of the metabolic pathway and orthonasal odor threshold of aroma compounds.