福建省4个果梅主栽品种果实营养品质、香气成分分析与评价

Analysis and Evaluation of Fruit Nutritional Quality and Aroma Components of Four Major Japanese Apricot(Prunus mume Sieb.et Zucc.)Cultivars in Fujian Province

以福建省4个果梅主栽品种青竹梅、龙眼梅、杭梅和白粉梅为试材,分析测定果实的主要性状和营养成分,包括单果质量、果实大小、VC、总酚、类黄酮、可溶性糖、有机酸、香气组分以及矿质元素含量。结果表明,4个果梅品种VC、总酚、类黄酮、可溶性糖、有机酸、香气组分以及矿质元素含量存在显著差异。果梅主要可溶性糖为蔗糖,其次为葡萄糖和果糖;主要有机酸为柠檬酸,其次为苹果酸、琥珀酸、乙酸和奎宁酸;4个果梅品种果实共检测出110种挥发性物质,包括30种酯类、26种醇类、17种醛类、15种酮类、7种酸类以及15种其他类,其中有26种物质为4个品种共有成分,2-己烯醛、己醛、己醇和反式-罗勒烯醇可能是果梅特征香气的重要物质;4个果梅品种含有较高的K、Ca和Se含量。通过主成分分析提取,得出综合得分品种最高为青竹梅,青竹梅果实挥发性物质相对总含量高于其他3个品种且综合品质最佳,适宜作为选育果梅良种的育种材料。本研究结果为明确果梅营养价值评价及其在良种选育、生产加工中的合理利用提供理论依据。

Four major Japanese apricot cultivars named‘Qingzhumei’,‘Longyanmei’,‘Hangmei’and‘Baifenmei’in Fujian province were measured for fruit traits such as individual fruit mass and fruit dimension as well as nutrient components such as vitamin C(VC),total phenolics,flavonoids,soluble sugars,organic acids,aroma compounds and mineral elements.The results indicated that a significant difference in the contents of VC,total phenolics,flavonoids,soluble sugars,organic acids,aroma components and mineral elements existed among the four cultivars.Sucrose followed by glucose and fructose was the predominant sugar in Japanese apricot fruit.The major organic acid was citric acid,followed by malic acid,succinic acid,acetic acid and quinic acid.In total,110 aroma components were detected in the four cultivars,including 30 esters,26 alcohols,17 aldehydes,15 ketones,7 acids,and 15 other substances,26 of which were common to all cultivars.2-Heptenal,hexanal,hexanol and trans-ocimenol were the major aroma substances in these cultivars.K,Ca and Se were abundant in all cultivars.The results of principal component analysis(PCA)showed that‘Qingzhumei’had the highest comprehensive score,which exhibited the highest total concentration of aroma compounds and the best overall quality.‘Qingzhumei’was suggested to be a good breeding material.These findings provide a theoretical foundation for determining the nutritional value of Japanese apricot fruit,breeding superior cultivars and rational processing and utilization of Japanese apricot fruit.