魏树伟冉昆　王少敏　聂佩显

摘要：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。

关键词：杏;果实;糖酸含量;香气物质Components Analysis of Sugar Acid and

Aroma of Two Apricot CultivarsWei Shuwei， Ran Kun， Wang Shaomin， Nie Peixian

Abstract

The sugar，acid and aroma components of two new apricot varieties‘Luxing 3 and ‘Luxing4 in mature period were analyzed by high performance liquid chromatography and headspace solid phase mi-croextraction （SPME-GC-MS） . The results showed that the total sugar content of ‘Luxing 4 fruit was sig-nificantly higher than that of ‘Golded Sun， but ‘Luxing 3 fruit was significantly lower than that of the con-trol. The total acid contents of ‘Luxing 3 and ‘Luxing 4 were significantly lower than that of the ‘ GoldedSun . There were 25 kinds of aroma substances in fruits of the three apricot varieties， but the total content ofaroma substances in the fruits of ‘Luxing 4was 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 wasbetter than that of the ‘ Golded Sun.

Keywords Apricot; Fruit; Sugar and acid content; Aroma compounds

杏（ Prunus armeniaca）原产中国，属于蔷薇科（ Rosaceae）。糖酸和香气是决定果实品质的重要指标，20世纪60年代以來随着液相色谱、气相色谱及质谱技术的发展，国内外在果实糖酸、香气物质测定方面取得了很大进展。1967年，Jennings等[1]首次对欧洲杏品种群的香气物质进行了研究;随后国内外学者相继对不同生态品种群的杏果实香气成分进行了研究[2-7]。张丽丽等（2009）[8]对91份杏品种果实糖酸组分含量研究结果表明，杏果实中可溶性糖主要是蔗糖，约占总可溶性糖的74%。陈美霞等（2006）[9]研究表明，山农凯新1号等10个杏品种的总含糖量大都存在显著差异。姜凤超等（2018）[10]研究了‘串枝红ב骆驼黄F1代杏果实糖酸性状的遗传变异，发现杂交后代果实可溶性糖以蔗糖为主，糖酸组分（除柠檬酸）、总糖和总酸含量均呈正态分布。

‘鲁杏3号和‘鲁杏4号是山东省果树研究所通过杂交手段培育出的早熟、甜仁杏新品种。……