[1]王端,景晨娟,陈雪峰,等.华北杏不同品种（品系）果实发育阶段香气成分分析[J].江苏农业学报,2021,(04):974-981.[doi:doi:10.3969/j.issn.1000-4440.2021.04.021]
　WANG Duan,JING Chen-juan,CHEN Xue-feng,et al.Analysis on aroma components in fruits of different cultivars (lines) of North China apricot during developmental stages[J].,2021,(04):974-981.[doi:doi:10.3969/j.issn.1000-4440.2021.04.021]
点击复制

华北杏不同品种（品系）果实发育阶段香气成分分析()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年04期
页码:
974-981
栏目:
园艺
出版日期:
2021-08-28

文章信息/Info

Title:
Analysis on aroma components in fruits of different cultivars (lines) of North China apricot during developmental stages
作者:
王端; 景晨娟; 陈雪峰; 刘志琨; 李亚囡; 武晓红
（河北省农林科学院石家庄果树研究所，河北石家庄050061）
Author(s):
WANG Duan; JING Chen-juan; CHEN Xue-feng; LIU Zhi-kun; LI Ya-nan; WU Xiao-hong
(Institute of Shijiazhuang Fruit Tree, Hebei Academy of Agriculture and Forestry Sciences， Shijiazhuang 050061， China)
关键词:
杏; 香气; 果实; 发育期
Keywords:
apricot; aroma; fruit; developmental period
分类号:
S662.2
DOI:
doi:10.3969/j.issn.1000-4440.2021.04.021
文献标志码:
A
摘要:
以10个华北杏品种（品系）为试验材料，分析商熟期、完熟期果实中的香气成分及变化，旨在为华北杏品质性状评价提供参考。采用顶空固相微萃取-气质联用(GC-MS)技术检测杏果实的香气成分，结合主成分分析对不同发育阶段杏的主要香气成分进行比较。结果表明，从10个华北杏品种（品系）中共检测出114种香气物质，以醇类、酯类和酮类为主。商熟期检测出的主要香气物质有8种，分别为芳樟醇、β-紫罗兰酮、α-萜品醇、香叶基丙酮、β-环柠檬醛、壬醛、香叶醇和橙花醇；完熟期检测出的主要香气物质有7种，分别为芳樟醇、β-紫罗兰酮、α-萜品醇、香叶基丙酮、β-环柠檬醛、香叶醇和乙醇。商熟期、完熟期的杏果实均具有较浓的玫瑰花香及果香。与商熟期相比，完熟期华北杏的香气物质种类更加丰富，果香、青香及奶香味更加浓郁。10个华北杏品种（品系）间香味成分的差异较大，其中金荷、冀早红、丰园红、香白、Z08-1-54、Z10-1-60和Z11-3-24为醇香型，花香及青香味突出，新世纪、子荷和串枝红为酯香型，果香味更浓。经主成分分析得出，芳樟醇、香叶醇和α-萜品醇对华北杏香气的贡献最大。
Abstract:
Ten varieties (lines) of North China apricot were used as test materials to analyze the aroma composition and changes of fruits at commercial ripen stage and full ripen stage， so as to provide reference for the evaluation of quality characteristics of North China apricot. Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) technique was used to detect the aroma components of North China apricot fruits. The main aroma components of apricot at different developmental stages were compared by combining with principal component analysis. The results showed that 114 kinds of aroma substances were detected from ten varieties (lines) of North China apricot, mainly including alcohols, esters and ketones. Eight main flavoring substances were detected in the commercial ripen stage，including linalool， β-irisone， α-terpineol， 6,10-dimethyl-5,9-undecadien-2-one， β-cyclocitral， nonanal， geraniol and nerol. Seven main flavoring substances were detected in the full ripen stage，including linalool， β-irisone， α-terpineol，6,10-dimethyl-5,9-undecadien-2-one， β-cyclocitral， geraniol and ethanol. The apricot fruits at commercial ripen stage and full ripen stage both had strong rose fragrance and fruity aroma. Compared with those at the commercial ripen stage, the kinds of aroma substances in apricots were more abundant, and fruity, green and milky aroma were richer at the full ripen stage. The aroma components of ten varieties (lines) varied greatly, and JH， JZH， FYH， XB， Z08-1-54， Z10-1-60 and Z11-3-24 were classified into alcohol-type with extrude floral and green aroma, XSJ， ZH and CZH were divided into ester-type with stronger fruit flavor. It could be deduced through principal component analysis that, linalool， geraniol and α-terpineol had the greatest contribution to the aroma of North China apricot.

参考文献/References:

[1]章秋平，刘威生. 杏果实香气物质的研究进展[J].北方果树，2020(3)：1-4.
[2]孙家正，张大海，张艳敏,等. 南疆栽培杏风味物质组成及其遗传多样性[J].园艺学报，2010，37(1)：17-22.
[3]王华磊，冯建荣，樊新民,等. 新疆主要栽培杏品种香气成分的研究[J].园艺学报，2009，36(7)：1043-1048.
[4]卢娟芳，郑惠文，郑巧,等. 新疆杏果实发育过程中香气物质的变化及其特征成分的确定[J].园艺学报，2016，43(10)：1878-1890.
[5]ELISABETH G，PASCAL S，SYLVIE I. Composition of apricot aroma: correlations between sensory and instrumental data[J]. Journal of Food Science，1990，55(3)：735-738.
[6]GREGER V，SCHIEBERLE P. Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept[J]. Journal of Agricultural and Food Chemistry，2007，55(13)：5221-5228.
[7]SOLS-SOLS H M，CALDERN-SANTOYO M，SCHORR-GALINDO S，et al. Characterization of aroma potential of apricot varieties using different extraction techniques[J].Food Chemistry，2007，105(2)：829-837.
[8]尹燕雷，苑兆和，冯立娟,等. 不同杏品种果实发育期间香气成分的GC-MS分析[J].果树学报，2010，27(3)：337-343.
[9]薛晓敏，韩雪平，王金政. ‘金凯特’杏果实发育期间香气成分分析[J].山东农业科学，2016，48(11)：53-56.
[10]陈美霞，陈学森，冯宝春. 两个杏品种果实香气成分的气相色谱-质谱分析[J].园艺学报，2004，31(5)：663-665.
[11]王俊宁，任雪岩，余树明,等. 9个菠萝蜜品系香气成分及特征香气分析[J].果树学报，2018，35(5)：574-585.
[12]赵玉华，赵浩均，熊苗,等. 9个燕山板栗品种成熟时果实主要香气物质分析[J].果树学报，2019，36(6)：765-773.
[13]张文文，吴玉森，陈毓谨,等. 3种巨峰系葡萄的香气特征[J].上海交通大学学报（农业科学版），2018，36(5)：51-59，66.
[14]DRAWERT F，KLE R A，BERGER R G. Biotechnological flavor production. I. Optimization of (E)-2-hexen-1-al yields in plant tissue homogenates[J]. Lebensmittel-Wissenschaft and Technologie，1986，19：426-431.
[15]王娟，孙瑞，王桂霞,等. 8个草莓品种(系)果实特征香气成分比较分析[J].果树学报，2018，35(8)：967-976.
[16]SOCHOR J，SKUTKOVA H，BABULA P，et al. Mathematical evaluation of the amino acid and polyphenol content and antioxidant activities of fruits from different apricot cultivars[J]. Molecules，2011，16(9)：7428-7457.
[17]TAKEOKA G，FLATH R，MON T， et al. Volatile constituents of apricot (Prunus armeniaca)[J]. Journal of Agricultural and Food Chemistry，1990，38：471-477.
[18]周围，魏玉梅，杨敏,等. 甘肃主栽杏果实品种间香气成分的固相微萃取-气质联用分析[J].分析试验室，2008，27(8)：40-44.
[19]章秋平，刘威生，刘家成. 3种不同基因型杏果实的主要香气物质分析[J].北方果树，2020(4)：10-13，20.
[20]王家喜，王少敏，魏树伟. 不同成熟期金太阳杏果实香气成分分析[J].山东农业科学，2008(4)：52-56.
[21]XI W P，ZHENG H W，ZHANG Q Y，et al. Profiling taste and aroma compound metabolism during apricot fruit development and ripening[J]. International Journal of Molecular Sciences，2016，17（7）：998.
[22]陈美霞，陈学森，周杰,等. 杏果实不同发育阶段的香味组分及其变化[J].中国农业科学，2005，38(6)：1244-1249.

相似文献/References:

[1]佚名 佚名 佚名.三才期刊采编系统文章正在整理中…[J].江苏农业学报,2005,(01):67.
　LIU Jing zhi,LIU Jian gong.三才期刊采编系统文章正在整理中…[J].,2005,(04):67.
[2]佚名 佚名 佚名.三才期刊采编系统文章正在整理中…[J].江苏农业学报,2006,(01):67.
　LIU Jing zhi,LIU Jian gong.三才期刊采编系统文章正在整理中…[J].,2006,(04):67.
[3]李映晖,吕庆芳,李映志,等.不同肥料对香蕉和粉蕉果实挥发物的影响[J].江苏农业学报,2015,(01):73.[doi:10.3969/j.issn.1000-4440.2015.01.011]
　LI Ying-hui,L Qing-fang,LI Ying-zhi,et al.Influence of different fertilizers on volatile compounds of banana and dwarf banana[J].,2015,(04):73.[doi:10.3969/j.issn.1000-4440.2015.01.011]
[4]孙海楠,吕运舟,汪有良.基于不同提取方法的月季香气成分比较分析[J].江苏农业学报,2020,(05):1342.[doi:doi:10.3969/j.issn.1000-4440.2020.05.034]
　SUN Hai-nan,LYU Yun-zhou,WANG You-liang.Comparison of Rosa hybrida petals volatiles based on different extraction methods[J].,2020,(04):1342.[doi:doi:10.3969/j.issn.1000-4440.2020.05.034]
[5]施露,高庆超,李亚辉,等.梨果实品质的研究进展与潜在技术应用展望[J].江苏农业学报,2022,38(02):567.[doi:doi:10.3969/j.issn.1000-4440.2022.02.033]
　SHI Lu,GAO Qing-chao,LI Ya-hui,et al.Research progress and prospects of potential technology application in pear fruit quality[J].,2022,38(04):567.[doi:doi:10.3969/j.issn.1000-4440.2022.02.033]

备注/Memo

备注/Memo:
收稿日期：2020-12-01基金项目：河北省科学技术研究与发展计划项目（16226313D-2）；河北省农林科学院前期预备项目（2018100301）；河北省农林科学院创新工程项目（C19C0701-03）作者简介：王端（1988-），女，河北邢台人，硕士，助理研究员，研究方向为果树营养生理。(E-mail)wangduanxyz@163.com。景晨娟为共同第一作者。通讯作者：武晓红，(E-mail)40502434@qq.com
更新日期/Last Update: 2021-09-06