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2024年3月30日发(作者：)

FoodChemistry116(2009)356–364

ContentslistsavailableatScienceDirect

FoodChemistry

journalhomepage:/locate/foodchem

AnalyticalMethods

Volatilecharacteristicsof50peachesandnectarinesevaluated

byHP–SPMEwithGC–MS

YijuWang

a,b,e

,ChunxiangYang

a

,ShaohuaLi

b,

*

,LiuYang

c

,YounianWang

c

,JianboZhao

d

,QuanJiang

d

a

InstituteofBotany,TheChineseAcademyofSciences,Beijing100093,PRChina

WuhanBotanicalGarden,TheChineseAcademyofSciences,Wuhan430074,PRChina

c

BeijingAgriculturalCollege,Beijing102206,PRChina

d

InstituteofForestryandPomology,BeijingAcademyofAgricultureandForestryScience,Beijing100093,PRChina

e

GraduateSchoolofChineseAcademyofSciences,Beijing100049,PRChina

b

articleinfo

abstract

UsingHS–SPME–GC–MS,characteristicsofthevolatilesof50peachesandnectarinesrepresentingdiffer-

hesepeachesandnectarineswerestudiedintwosuc-

-fourcompoundswereidentifilecompositionwasrelativelyconsistent,but

theamounter,the

compositionofvolatilesandtheircontentsdependedongenotypicbackgroundandgermplasmorigin.

TotalvolatilesinwildpeachesandaChineselocalcultivar‘Wutao’weremuchhigherthanintheother

peachesandnectarinescouldbeclassifiedintofourgroupsbyprincipalcomponentanal-

ysisofthevolatiles(excludingC

6

compounds):‘Ruipan14’and‘Babygold7’withhighcontentsoflac-

tones,Chinesewildpeachesand‘Wutao’withhighcontentsofterpenoidsandesters,sevencultivars

withAmericanorEuropeanoriginswithhighcontentoflinalool,andotherswithoutcharacteristiccom-

positionofvolatiles.

CrownCopyrightÓhtsreserved.

Articlehistory:

Received8October2008

Receivedinrevisedform3February2009

Accepted4February2009

Keywords:

Peach

Nectarine

Aroma

Volatiles

HS–SPME–GC–MS

PCA

uction

relativecontributionsofspecificaromavolatilecompoundsto

theflavourofpeachesandnectarineshavebeenexaminedby

manyinvestigatorsandmorethan100compoundshavebeen

identified(Aubert,Günata,Ambid,&Baumes,2003;Aubert&Mil-

het,2007;Chapman,Horvat,&Forbus,1991;Derail,Hofmann,&

Schieberle,1999;Engel,Ramming,Flath,&Teranashi,1988b;Jia,

Okamoto,&Hirano,2004;Kakiuchi&Ohmiya,1991;Lavilla,Reca-

sens,&Lopez,2001;Robertson,Meredith,Horvat,&Senter,1990a;

Takeoka,Flath,Guntert,&Jennings,1988).Thevolatilesofpeaches

andnectarinesincludeC

6

compounds,alcohols,aldehydes,esters,

terpenoids,ketonesandlactones,amongwhichthelactones,par-

ticularly

c

-andd-decalactones,havebeenreportedtobethemajor

contributorstopeacharomawithsmallercontributionsbyother

volatilessuchasC

6

aldehydes,alcoholsandterpenoids(Do,Salun-

khe,&Olson,1969;Engeletal.1988a;Horvatetal.1990b;Visai&

Vanoli,1997).

Intensiveinvestigationshavefocusedontheevolutionofpeach

andnectarinearomasduringripening(Chapmanetal.,1991;Do

*.:+862787510599;fax:+862787510251.

E-mailaddress:shhli@().

etal.,1969;Horvat&Chapman,1990a;Kakiuchi&Ohmiya,

1991;Lavillaetal.,2001;Visai&Vanoli,1997)andduringcold

storage(Robertsonetal.,1990a;Watada,Anderson,&Aulenbach,

1979).Thecompositionandcontentofvolatilearomaschangedur-

turefruits,C

6

compoundsarethema-

jorcontributors,buttheirlevelsdecreasedrasticallywhilstthose

oflactones,benzaldehydeandlinaloolincreasesignificantlyduring

maturation(Doetal.,1969;Engeletal.,1988b).Severalstudies

havealsoinvestigatedtheeffectofculturetechniquesandman-

lesmay

bemodifiedbyorchardmanagement,suchasfertilisation(Jia,Hir-

ano,&Okamoto,1999)andbagging(Jia,Araki,&Okamoto,2005),

climateormicroclimateconditionsassunlight(Génard&Bruchou,

1992),andpostharvesttreatment(Derailetal.,1999;Kakiuchi&

Ohmiya,1991;Meredith,Robertson,&Horvat,1989;Sumitani,

Suekane,Nakatani,&Tatsuka,1994).Volatilecompositionisalso

tal.(1988)concludedthatnectarines

containsignificantlyhigheramountsofd-decalactonethanpea-

chesdoandRobertsonetal.(1990b)reportedthatwhite-fleshed

peachescontainmorelinaloolthanyellow-fleshedcultivars.

PeachesandnectarinesarenativetoChinawherepeacheshave

beencultivatedforatleast3000years,andnectarinesforover

onghistoryofcultivationandextensivegeo-

graphicaldistribution,germplasmresourcesofpeachesandnec-

tarinesareextensiveinChinaandintheworld.

0308-8146/$-seefrontmatterCrownCopyrightÓhtsreserved.

doi:10.1016/em.2009.02.004

al./FoodChemistry116(2009)356–364

357

Inthisstudy,headspace-solidphasemicroextraction(HS–

SPME)combinedwithgaschromatography–massspectrometry

(GC–MS)wasappliedtostudythecharacteristicvolatilesofpea-

udywasessen-

tiallyfocusedoncomparingthearomacompositionandcontent,

particularlyamongthosegermplasmresourcesthathavenotbeen

ncludeChineselocalcultivarsanda

numberofcultivarsfromothercountriesinordertoacquireinfor-

mationforfuturebreedingeffortsaimedatimprovementoffruit

tion,10cultivarswerestudied

intwosuccessiveyearstoinvestigatetheeffectsofweatheronvol-

atilecompositionandcontent.

alsandmethods

aterials

Inthiswork,atotalof50peach()taxa

taxaincludedfourChinesewildpeachesoriginallyfromdifferent

locationsinChina(C

w

),11Chineselocal(C

l

)andeightpureChinese

bredcultivars(C

b

),fiveChinaÂforeign(CF),sevenJapanese(J),

and15AmericanandEuropeancultivars(AE)(Table1).Tenof

these,‘Yixianhong’,‘Zaohuangjin’,‘Wanmi’,‘Yanhong’,‘Ruipan

14’,‘Jincheng’,‘Hakuho’,‘Yamaichi’,‘RedSkin’and‘EarlyRed2’,

werealsomeasuredin2007inordertoinvestigatethestability

ofaromaformationbetweenyears.

AllthesampleswerecollectedfromtheGermplasmRepository

forpeachintheInstituteofForestryandPomology,BeijingAcad-

es,graftedona

arootstock,wereplanted3mapartwithinrowsand

retrained

to‘Y’trainingsystemsandprunedbythelongpruningmethod

inwinter(Li,Zhang,Meng,&Wang1994).Thesameorchardman-

agements,suchasfertilisationandirrigationwereappliedinthe

itswereharvestedfromthreetreesforeach

cultivarwhenthegreencolourofthefruitskinhasalmostdisap-

ametime,thegroundcolourofwhite-fleshedpea-

chesturnedmilkwhite,whilstthegroundcolourofyellow-fleshed

fruitswerepickedfrom

thesouthernorwesterncrownabout1.5–2mhighfromthe

itsamplesweretakento

thelaboratoryimmediatelyafterharvest,washedindeionised

reeslicesweretaken

ruitswereused

foronecompositesamplepertree,andconsideredasonereplica-

swere

groundtoapowderinliquidnitrogenandstoredatÀ40°Cuntil

analysis.

ionandconcentrationofvolatiles

Forheadspacesampling,SPMEfibrescoatedwithpoly-

dimethylsiloxane–divinylbenzene(65

l

m,PDMS/DVB)(Supelco

Co.,Bellefonte,PA,USA)wereusedbyoptimisationofthemethod

carriedoutinapreviouswork(Guillotetal.2006).Thefibrewas

activatedaccordingtothemanufacturer’h-

odofheadspacesolidphasemicroextractionwasusedfortheiso-

hextraction,2gofthe

pulppowder,0.6gNaCland10

l

l3-octanol(0.814gml

À1

,added

asaninternalstandard)l

wasplacedina45°Cwaterbathwithamagneticstirrertowarm

toconstanttemperature,andtheSPMEfibrewasexposedtothe

fi-

brewasthenintroducedintotheheatedchromatographinjector

portfordesorptionat220

o

retentionindex(LRI)werecalculatedbyusingn-alkanestandards

(C

6

–C

30

)usingthemethodofCeva-Antunes,Bizzo,Silva,Carvalho,

andAntunes(2006).

–MSconditions

ThevolatileconstituentswereanalysedusinganAgilent(Palo

Alto,CA)5973massselectivedetectorcoupledtoanAgilent

6890gaschromatograph,equippedwitha30mÂ0.25mmÂ

1.0

l

mHP-5MS(5%phenyl-polymethylsiloxane)capillarycolumn.

Heliumwasusedasthecarriergasatalinearvelocityof1.0ml/

ectortemperaturewaskeptat220

o

Candthedetector

at280°ntemperaturewasprogrammedfrom40°C

(2min),increasingat3°C/minto150°C(2min),thenincreasing

at10°C/minto220°C,andthenheldfor2minbyoptimising

themethodusedinpreviouswork(Aubert&Milhet,2007;Riu-

Aumatell,Castellari,López-Tamames,Galassi,&Buxaderas,

2004).Massspectrawasrecordedinelectronimpact(EI)ionisation

drupolemassdetector,ionsourceand

transferlinetemperatureswereset,respectively,at150,230and

280°ectrawasscannedintherangem/z30–350amu

ficationofvolatilecompoundswasachieved

Table1

berinparenthesisfollowingthecultivarindicatestheaccessionnumber.

Populations

C

w

a

C

l

Characters

White-fleshpeach

Purple-fleshpeach

White-fleshflat

peach

White-fleshpeach

Yellow-fleshpeach

White-fleshpeach

White-fleshflat

peach

White-fleshpeach

Yellow-fleshpeach

White-fleshpeach

Yellow-fleshpeach

Yellow-fleshpeach

Yellow-flesh

nectarine

a

Taxa

Huailaimaotao(1),Xinjiangmaotao(2),Jiangsumaotao(3),Guizhoumaotao(4)

Wutao(5)

Sahuahongpantao(6),Wanshudapantao(7),Changshengpantao(8),Chenpupantao(9)

Yixianbai(10),Wuyuexian(11),Diaozhibai(12),Yixianhong(13),Qiubaozhu(14)

Zaohuangjin(15)

Yunshu1(16),Zaobaimi(17),Baihua(18),Hongganlu(19),Luxiang(20),Xiafengmi(21),Wanmi(22),Yanhong(23)

Ruipan20(24),Ruipan14(25)

Beijing31(26)

Yanhuang(27),Jincheng(28)

KairyoHakuho(29),Matsumori(30),TakeiHakuho(31),Hakuho(32),Yamaichi(33)

Kanto14(34),Nishiki(35)

Frederic(36),NJC47(37),Suncling(38),Vesuvio(39),Troubadour(40),Elberta(41),Evert’s(42),Babygold7(43),Babygold8(44),

Cahgahckuei(45),RedSkin(46)

NJN69(47),NJN76(48),Fantasia(49),EarlyRed2(50)

C

b

CF

J

AE

C

w

,Chinesewildpeaches;C

l

,Chineselocalcultivars;C

b

,pureChineseoriginalbredcultivars;CF,ChinaÂforeigncultivars;J,Japanesecultivars;AE,Americanand

Europeancultivars.