%0 Journal Article
%T 红肉桃和白肉桃果实挥发性成分的差异分析<br>Comparative analysis of volatile compounds in red- and white-fleshed peach
%A 罗静
%A 谢汉忠
%A 方金豹
%A 黄玉南
%A 王超
%A 乔成奎
%A 庞涛
%J 中国农业大学学报（自然科学中文版)
%D 2016
%X 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。<br>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.
%K 桃 花色素苷 挥发性成分 特征香气成分 脂肪酸代谢&lt
%K br&gt
%K peach (prunus persica) anthocyanins volatile compounds characteristic aroma compounds
%U http://zgnydxxb.ijournals.cn/zgnydxxb/ch/reader/view_abstract.aspx?file_no=20161105&flag=1