桃及其主要近缘种花挥发性物质成分的鉴定与香气特征分析

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Abstract：To identify the characteristic aroma and main aroma substances of different samples，the volatile components of the peach blossoms of eight genotypes including Guanghetao O29-1，Honggengansutao 1， Zhouxingshantao，Xinjianghuangrou，Taoxingbiantao，Zhongbizaoxiangju，Zaoshanghaishuimi and Tanchun were detected by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry （HS-SPEM-GC-MS），folowed by data analysis using odor activity value（OAV）， principal component analysis （PCA）and orthogonal partial least squares discriminant analysis （OPLS-DA）.The results showed that a total of 471 volatile substances in14 categories were identified in eight peach blossom samples，mainly including heterocyclic compounds，terpenoids and esters，with a number of 78，77 and 66 components，respectively.The highest content of heterocyclic compounds，ketones and alcohols were 4473460.22μg/kg 539998.06μg/kg and 480975.72μg/kg ，respectively.Based on the variable importance in projection （ ΔVIP>1 ， P<0.05 ），14key Volatile substances were screened，among which the VIP value of butylbenzene was the highest （2.72）， followed by β -Damascenone （2.5o）. Through analysis of aroma characteristics，mainly green， fatty and waxy aroma types in eight peach blossoms were found.The aroma types of Guanghetao O29-1 were mainly green， fatty，waxy，melon and cucumber，supplemented by nutty aroma.The aroma types of Honggengansutao l and Zhongbizaoxiangju were mainly green，faty，waxy，melon，cucumber and fruit，supplemented by fresh，herbal and nutty aromas.The aroma types of Zhouxingshantao are mainly green，fatt，waxy， melon，cucumber，fruit and nutty，supplemented by fresh and herbal aromas.

Key words： peach blossom; volatile components; headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry

花香化合物是由多种挥发性有机小分子（VOC，volatile organic compounds）组成的动态混合物，这些化合物根据其化学结构，主要可分为萜烯类、脂肪酸衍生物、苯环/苯丙素类、C5-支链化合物、含氮和含硫化合物等1，它们共同构成了花朵独特的香气。（剩余19006字）