四川主产区不同品种青梅果实品质分析

蒋维; 舒晓燕; 王玉霞; 唐志康; 梅国富; 杨兴蓉; 刘欣雨; 侯大斌

doi:10.13386/j.issn1002-0306.2022100129

四川主产区不同品种青梅果实品质分析

Analysis on Fruit Quality of Different Varieties of Prunus mume in Sichuan

摘要

摘要: 为比较四川青梅主栽品种间果实品质的差异，本文以主产区8个品种青梅为材料，分析青梅果实的理化指标、微量元素、总黄酮、总酚和有机酸的含量，采用主成分及聚类分析法对其进行综合评价；同时，利用顶空固相微萃取（HS-SPME）结合气相色谱-质谱法（GC-MS）检测并分析青梅挥发性风味成分。结果表明，不同品种青梅品质差异较大，其中达梅1号、平武南高、马边大白梅单果重均大于30 g，果肉率均大于90%，属于极大果；达梅2号蛋白质含量最高，为1.24 g/100 g FW；8个品种青梅糖酸比在0.25~0.58；大邑大青梅Fe元素含量最高，为187.28 mg/kg DW，达川、大邑、马边地区的5个品种青梅均有较高含量的Se元素，平均含量达0.28 mg/kg DW；大邑莺宿总黄酮和总酚含量均最高，分别为84.53和36.03 mg/g DW，显著高于其它品种（P<0.05）；大邑大青梅柠檬酸含量最高414.23 mg/g，而平武杏梅苹果酸含量最高85.51 mg/g，平武南高琥珀酸及富马酸含量均最高，分别为54.15和0.79 mg/g DW。8个品种青梅共检测出81种挥发性物质，共有物质9种，其中大邑莺宿和平武南高醛类物质占比最高，主要为正己醛和2-己烯醛，而其余六个品种青梅酯类物质占比最高，尤以乙酸丁酯为主。综上，马边县及平武县的4个品种青梅适合制成乌梅，大邑莺宿、大邑大青梅和达梅2号适合精深加工，而达梅1号是食用加工的优良品种。

Abstract: To compare the quality differences of Prunus mume from main producing areas of Sichuan Province, related basic physio-chemical properties, trace elements, total flavonoids, total phenols and organic acids contents were determined. Furthermore, the volatile flavor components of Prunus mume were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Additionally, principal component and cluster analysis were applied to compare and sort the 8 varieties of Prunus mume samples based on the quality data. The results revealed significant differences in the fruit quality of 8 cultivars of Prunus mume. Among them, the single fruit weight of Damei No.1, Pingwu Nangao and Mabian Dabaimei was more than 30 g, and the flesh rate was more than 90%, which belonged to the extremely large fruit in Prunus mume, the maximum protein content of Damei No.2 was 1.24 g/100 g FW, the sugar acid ratio of 8 varieties of Prunus mume was 0.25~0.58, the content of Fe in Dayi Daqingmei was the highest, which was 187.28 mg/kg DW. The five varieties of Prunus mume in Dachuan, Dayi and Mabian had higher content of Se, with an average content of 0.28 mg/kg DW. The contents of total flavonoids and total phenols in Dayi Yingsu were the highest, which were 84.53 and 36.03 mg/g DW, respectively, which were significantly higher than those of other varieties (P<0.05). The highest citric acid content of Dayi Daqingmei was 414.23 mg/g, and the highest malic acid content of Pingwu apricot was 85.51 mg/g. The contents of high succinic acid and fumaric acid in Pingwu Nangao were the highest, which were 54.15 and 0.79 mg/g DW, respectively. A total of 81 volatile substances were detected in 8 varieties of Prunus mume, and 9 common substances were detected. Among them, Yingsu and Nangao had the highest proportion of aldehydes, mainly hexanal and 2-hexenal, while the other six varieties of Prunus mume had the highest proportion of esters, especially butyl acetate. In summary, the four varieties of Prunus mume in Mabian County and Pingwu County were suitable for making Fructus mume. Dayi Yingsu, Dayi Daqingmei and Damei No.2 were suitable for deep processing, and Damei No.1 was an excellent variety for edible processing.