摘要
Lindl. cv. 'Furong' is a characteristic advantageous fruit of Fujian Province, China. Yet its systematic chemical basis of quality traits and the quality differences among core producing areas remain unclear. Here, Furong plum samples from five core producing areas were analyzed using high-performance liquid chromatography, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, and ultra-high performance liquid chromatography coupled with quadruple time-of-flight mass spectrometry to characterize the chemical aroma composition and elucidate metabolic characteristics and quality variations among producing areas. Results showed that total soluble sugars in Furong plum were dominated by fructose (3.12∼3.84 g/100 g FW), followed by glucose and sucrose. Organic acids were composed predominantly of malic acid (418.73∼630.43 mg/100 g FW). The protein content, vitamin C content, total polyphenol content and total flavonoid content ranged from 0.65 to 0.71 g/100 g FW, 5.53 to 6.67 mg/100 g FW, 0.41 to 0.59% and 0.29 to 0.39%, respectively. A total of 30 volatile compounds and 342 non-volatile metabolites were identified. Among them, volatile compounds were dominated by esters and alcohols, while non-volatile metabolites primarily consisted of flavonoids, phenolic acids and organic acids. (E)-3-hexen-1-yl acetate, hexyl ethanoate, hexanal, 1-hexanol and (Z)-3-hexen-1-ol were identified as potential aroma-related compounds based on their high estimated odor activity values from multivariate analysis. Differentially accumulated metabolites were mainly concentrated in flavonoids (procyanidin B5, kaempferol 3-O-β-rutinoside, quercetin-3-O-deoxyhexoside), phenolic acids (5-O-caffeoylquinic acid, 5-formylsalicylic acid) and organic acids (malic acid, citric acid). This study preliminarily elucidated the metabolic network underlying flavor formation in Furong plum and the core driving factors for quality differences among its producing areas.
危险品化学品经营许可证（带存储）