未成熟和成熟日本李（Prunus mume Sieb. et Zucc.）挥发性成分的比较。

Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mume Sieb. et Zucc.).

机构信息

Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, Higashiosaka-shi, Osaka 577-8502, Japan.

出版信息

Nat Prod Res. 2009;23(17):1567-71. doi: 10.1080/14786410500462926.

DOI:10.1080/14786410500462926

PMID:19851921

Abstract

The composition of the volatile components from unripe (I) and ripe (II) Japanese apricot (Prunus mume Sieb. et Zucc.) have been investigated. Seventy-six volatile components were identified, 25 for the first time as volatile constituents of Japanese apricot. The main components were benzaldehyde (I, 59.16%; II, 1.81%), isolongifololyl acetate (II, 19.21%), palmitic acid (I, trace; 10.22%), linalool (I, 9.93%; II, 7.34%), and butyl acetate (II, 8.30%). Unripe Japanese apricot have a green colour due to the main components being aldehydes. On the contrary, ripe Japanese apricot had a fruity note due to the increase of the ratio of esters during ripening.

摘要

对未成熟（I）和成熟（II）日本甜樱桃（Prunus mume Sieb. et Zucc.）的挥发性成分进行了研究。鉴定出 76 种挥发性成分，其中 25 种为日本甜樱桃挥发性成分的首次发现。主要成分是苯甲醛（I，59.16%；II，1.81%）、异长叶烯醇乙酸酯（II，19.21%）、棕榈酸（I，痕量；10.22%）、芳樟醇（I，9.93%；II，7.34%）和乙酸丁酯（II，8.30%）。未成熟的日本甜樱桃由于主要成分是醛类，所以呈绿色。相反，由于成熟过程中酯类比例的增加，成熟的日本甜樱桃具有水果味。