王端 景晨娟 陈雪峰 刘志琨 李亚囡 武晓红

摘要： 以10个华北杏品种（品系）为试验材料，分析商熟期、完熟期果实中的香气成分及变化，旨在为华北杏品质性状评价提供参考。采用顶空固相微萃取-气质联用（GC-MS）技术检测杏果实的香气成分，结合主成分分析对不同发育阶段杏的主要香气成分进行比较。结果表明，从10个华北杏品种（品系）中共检测出114种香气物质，以醇类、酯类和酮类为主。商熟期检测出的主要香气物质有8种，分别为芳樟醇、β-紫罗兰酮、α-萜品醇、香叶基丙酮、β-环柠檬醛、壬醛、香葉醇和橙花醇;完熟期检测出的主要香气物质有7种，分别为芳樟醇、β-紫罗兰酮、α-萜品醇、香叶基丙酮、β-环柠檬醛、香叶醇和乙醇。商熟期、完熟期的杏果实均具有较浓的玫瑰花香及果香。与商熟期相比，完熟期华北杏的香气物质种类更加丰富，果香、青香及奶香味更加浓郁。10个华北杏品种（品系）间香味成分的差异较大，其中金荷、冀早红、丰园红、香白、Z08-1-54、Z10-1-60和Z11-3-24为醇香型，花香及青香味突出，新世纪、子荷和串枝红为酯香型，果香味更浓。经主成分分析得出，芳樟醇、香叶醇和α-萜品醇对华北杏香气的贡献最大。

关键词： 杏;香气;果实;发育期

中图分类号： S662.2   文献标识码： A   文章编号： 1000-4440（2021）04-0974-08

Analysis on aroma components in fruits of different cultivars （lines） of North China apricot during developmental stages

WANG Duan， JING Chen-juan， CHEN Xue-feng， LIU Zhi-kun， LI Ya-nan， WU Xiao-hong

（Institute of Shijiazhuang Fruit Tree， Hebei Academy of Agriculture and Forestry Sciences， Shijiazhuang 050061， China）

Abstract： Ten varieties （lines） of North China apricot were used as test materials to analyze the aroma composition and changes of fruits at commercial ripen stage and full ripen stage， so as to provide reference for the evaluation of quality characteristics of North China apricot. Headspace solid phase microextraction combined with gas chromatography-mass spectrometry （GC-MS） technique was used to detect the aroma components of North China apricot fruits. The main aroma components of apricot at different developmental stages were compared by combining with principal component analysis. The results showed that 114 kinds of aroma substances were detected from ten varieties （lines） of North China apricot， mainly including alcohols， esters and ketones. Eight main flavoring substances were detected in the commercial ripen stage，including linalool， β-irisone， α-terpineol， 6，10-dimethyl-5，9-undecadien-2-one， β-cyclocitral， nonanal， geraniol and nerol. Seven main flavoring substances were detected in the full ripen stage，including linalool， β-irisone， α-terpineol，6，10-dimethyl-5，9-undecadien-2-one， β-cyclocitral， geraniol and ethanol. The apricot fruits at commercial ripen stage and full ripen stage both had strong rose fragrance and fruity aroma. Compared with those at the commercial ripen stage， the kinds of aroma substances in apricots were more abundant， and fruity， green and milky aroma were richer at the full ripen stage. The aroma components of ten varieties （lines） varied greatly， and JH， JZH， FYH， XB， Z08-1-54， Z10-1-60 and Z11-3-24 were classified into alcohol-type with extrude floral and green aroma， XSJ， ZH and CZH were divided into ester-type with stronger fruit flavor. It could be deduced through principal component analysis that， linalool， geraniol and α-terpineol had the greatest contribution to the aroma of North China apricot.

Key words： apricot;aroma;fruit;developmental period

香气物质赋予了果实的特征风味，随着消费市场对果品品质要求的不断提升，香气浓郁的杏品种变得更具有吸引力和市场竞争力[1]。目前，人们从杏果实中检测出的香气成分约有300种[2-3]，以酯类、醇类、酮类、醛类和萜烯类等为主，这些香气成分含量及比例的变化共同决定了杏的香味[4]。……