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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。
In order to analyze the characteristic aroma components of red peach peach, two red peach peach ’black peach peach’ and two red peach peach ’were obtained by headspace solid phase microextraction ’Tianjin Nectar’ mature fruit volatile components, and gas phase - mass spectrometry were measured. A total of 107 volatile components were identified among 4 germplasms, among which “black peach chicken” was the most and ’Feichengbaili10’ was the least. Comparing the volatile components of red peach and white peach, cis-3-hexenol acetate and 3-hexenal are a large number of volatile components peculiar to two peaches. In addition, among the trace volatile components, the peculiar volatile components of red peach also include nonanal, 1-octanol and hexyl acetate. It can be seen from the total amount of volatile components in two types of peaches that the content of aldehydes and aldehydes in red peaches is lower than that of white peaches. In addition to anthocyanin content of red peach and white peach, there are big differences in the total amount and types of volatile substances.