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Analysis of Volatile Compounds in Different Varieties of Plum Fruits Based on Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Technique

文献类型： 外文期刊

作者： Zhang, Qin 1 ; Zhu, Shouliang 2 ; Lin, Xin 1 ; Peng, Junsen 1 ; Luo, Dengcan 1 ; Wan, Xuan 1 ; Zhang, Yun 1 ; Dong, Xiaoqing 1 ; Ma, Yuhua 3 ;

作者机构： 1.Guizhou Univ, Coll Agr, Fruit Crops Ctr Guizhou Engn Res, Guiyang 550025, Peoples R China

2.Guizhou Workstn Fruit & Vegetables, Guiyang 550025, Peoples R China

3.Guizhou Acad Agr Sci, Guiyang 550006, Peoples R China

关键词： plum fruit; different cultivars; volatile compounds; HS-SPME-GC-MS; variance analysis

期刊名称：HORTICULTURAE （ 2022影响因子：3.1； 五年影响因子：3.4 ）

ISSN：

年卷期： 2023 年 9 卷 10 期

页码：

收录情况： SCI

摘要： To investigate the differences in the volatile compounds of plum fruit samples from different cultivars, the volatile compounds of the 'Fengtang' plum, 'Kongxin' plum, and 'Cuihong' plum fruits were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results demonstrated that a total of 938 volatile compounds were identified in three plum fruits, including 200 terpenoids, 171 esters, 116 heterocyclic compounds, 89 hydrocarbons, 82 ketones and alcohols, 63 aldehydes, 54 aromatic hydrocarbons, 21 amines, 18 acids, 17 phenols, 10 nitrogenous compounds, 7 sulfur compounds, and other compounds, 470 of which were common to all the cultivars. Moreover, 704, 691, and 704 volatile substances were detected, respectively, in the 'Fengtang' plum, 'Kongxin' plum, and 'Cuihong' plum, with terpenoids, esters, and heterocycles as the main compounds, accounting for 62.12 similar to 72.03% of the volatile compounds. The results of principal component analysis (PCA) and cluster analysis (CA) illustrated that the 'Fengtang' plum and 'Cuihong' plum were similar in terms of volatile compounds; the 'Kongxin' plum compounds were different from those in the other cultivars. Orthogonal partial least squares discriminant analysis was performed, revealing the typical volatile compounds that differed among the plum fruits of the different varieties; thus, the three plum fruits could be better distinguished. These results can provide a theoretical basis for the studies of plum fruit flavor, quality, and geographical origin identification.

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