2个杏新品种果实糖酸和香气成分分析

Components Analysis of Sugar Acid and Aroma of Two Apricot Cultivars

采用高效液相色谱和顶空固相微萃取技术对2个杏新品种‘鲁杏3号’、‘鲁杏4号’成熟期果肉中糖酸和挥发性香气成分进行分析鉴定。结果表明,‘鲁杏4号’果实的总糖含量显著高于对照‘金太阳’,‘鲁杏3号’果实的总糖含量低于对照。‘鲁杏3号’和‘鲁杏4号’果实的总酸含量均显著低于对照‘金太阳’。2个杏新品种果实香气物质种类与对照‘金太阳’相同,均为25种,但‘鲁杏4号’果实香气物质总含量高于对照,‘鲁杏3号’果实香气物质总含量低于对照。综合分析认为‘鲁杏4号’果实糖酸、香气风味品质优于对照‘金太阳’。

The sugar,acid and aroma components of two new apricot varieties ‘Luxing 3’ and ‘Luxing 4’ in mature period were analyzed by high performance liquid chromatography and headspace solid phase microextraction(SPME-GC-MS). The results showed that the total sugar content of ’Luxing 4’ fruit was significantly higher than that of ‘Golded Sun’, but ‘Luxing 3’ fruit was significantly lower than that of the control. The total acid contents of ‘Luxing 3’ and ‘Luxing 4’ were significantly lower than that of the ‘Golded Sun’. There were 25 kinds of aroma substances in fruits of the three apricot varieties, but the total content of aroma substances in the fruits of ‘Luxing 4’ was higher than that of the control, while that in the fruits of ‘Luxing 3’ was lower. It was concluded that the quality of sugar, acid and aroma flavor of ‘Luxing 4’ was better than that of the ‘Golded Sun’.