李品种果实品质性状评价及特征香气分析

doi:10.16420/j.issn.0513-353x.2026-0203

摘要/Abstract

摘要：

为系统评价不同李品种果实品质，筛选核心指标及特征香气标记物，以新疆地区种植的8个品种为试材，包括当地主栽的欧洲李（‘风味皇后’‘味帝’‘红布林’）及引种栽培的中国李与杂交类型（‘蜂糖李’‘青脆李’‘油奈李’‘茵红李’‘苹果李’）。系统测定了外观品质、质地特性、糖酸组分、酚类物质、抗氧化活性及香气成分。采用傅里叶变换红外光谱（fourier transform infrared spectroscopy，FTIR）分析特征光谱峰，顶空固相微萃取―气相色谱―质谱联用（headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry，HS-SPME-GC-MS）结合OPLS-DA（orthogonal partial least squares discriminant analysis）鉴定特征香气成分，并通过多元统计分析进行综合评价。结果表明：8个李品种在单果质量、硬度、脆性、糖酸比、总酚及抗氧化活性上均存在显著差异。其中，‘蜂糖李’和‘味帝’糖酸比较高（分别为13.65和12.69），风味浓郁；‘茵红李’和‘风味皇后’总酚含量较高。对电子鼻响应值进行主成分分析（principal component analysis，PCA），能清晰区分‘青脆李’与‘风味皇后’。聚类分析将8个品种划分为高多酚深色型与高糖酸比富酯香型两种类型。基于变量投影重要性（variable importance in projection，VIP）> 1筛选出12个关键指标，其中果形指数（1.24）与总黄酮（1.19）贡献最大，可为李种质资源评价和品种选育提供依据。

关键词: 李, 品种, 品质性状, 抗氧化活性, 香气

Abstract:

To systematically evaluate the fruit quality of different plum cultivars and identify core quality indicators and characteristic aroma markers，eight plum cultivars cultivated in Xinjiang，China，were selected as experimental materials. These included locally dominant European plums（Prunus domestica L.）（Fengwei Huanghou，Weidi and Hongbulin）and introduced or hybridized Chinese plums（P. salicina Lindl. and hybrids）（Fengtangli，Qingcuili，Younaili，Yinhongli and Pingguoli）. Comprehensive measurements were conducted on appearance quality，texture attributes，sugar and acid components，phenolic compounds，antioxidant activity，and volatile aroma profiles. Fourier transform infrared spectroscopy（FTIR）was employed to analyze characteristic spectral peaks，while headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry（HS-SPME-GC-MS）combined with orthogonal partial least squares discriminant analysis（OPLS-DA）was used to identify characteristic aroma components. Multivariate statistical analysis was further applied for comprehensive evaluation. The results showed significant differences among the eight plum varieties in terms of single fruit weight，firmness，crispness，sugar-to-acid ratio，total phenolic content，and antioxidant activity. Notably，‘Fengtangli’and‘Weidi’exhibited higher sugar-to-acid ratios（13.65 and 12.69，respectively）with rich flavor，while‘Yinhongli’‘Fengwei Huanghou’，and‘Hongbulin’showed higher total phenolic contents. Principal component analysis（PCA）of the electronic nose response values，which clearly discriminated‘Qingcuili’from ‘Fengwei Huanghou’. Cluster analysis divided the eight varieties into two types：a high-polyphenol dark-colored type and a high sugar/acid ratio and ester-rich aroma type. Based on the variable importance in projection（VIP）threshold of > 1，twelve key indicators were identified，among which fruit shape index（1.24）and total flavonoids（1.19）contributed the most. These findings provide a scientific basis for the evaluation of plum germplasm resources and cultivar breeding.

Key words: plum, cultivar, quality traits, antioxidant activity, aroma

丁真真, 苏婷婷, 王学庆, 王莉, 王玉涛. 李品种果实品质性状评价及特征香气分析[J]. 园艺学报, 2026, 53(8): 2381-2399.

DING Zhenzhen, SU Tingting, WANG Xueqing, WANG Li, WANG Yutao. Evaluation of Fruit Quality Traits and Analysis of Characteristic Aroma Compounds in Plum（Prunus spp.）Cultivars[J]. Acta Horticulturae Sinica, 2026, 53(8): 2381-2399.

图/表 10

参考文献 39

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品种 Cultivar	单果质量/g Fruit weight	纵径/mm Longitudinal diameter	横径/mm Transverse diameter	果形指数Fruit shape index	出汁率/% Juice yield
蜂糖李Fengtangli	68.51 ± 0.40 a	34.64 ± 0.30 f	36.76 ± 0.30 e	0.94 ± 0.01 c	37.00 ± 1.85 c
青脆李Qingcuili	42.67 ± 0.30 c	39.24 ± 0.30 e	38.94 ± 0.30 d	1.01 ± 0.01 a	33.08 ± 1.65 d
油奈李Younaili	41.21 ± 0.30 c	38.55 ± 0.30 e	41.35 ± 0.30 c	0.93 ± 0.01 c	25.97 ± 1.30 e
味帝Weidi	38.00 ± 0.30 d	41.88 ± 0.30 d	43.32 ± 0.30 b	0.97 ± 0.01 b	38.82 ± 1.94 c
苹果李Pingguoli	60.85 ± 0.40 b	49.87 ± 0.40 a	52.27 ± 0.40 a	0.96 ± 0.01 b	53.11 ± 2.66 a
茵红李Yinhongli	21.43 ± 0.30 e	33.33 ± 0.30 g	37.19 ± 0.30 e	0.90 ± 0.01 d	54.67 ± 2.73 a
红布林Hongbulin	53.40 ± 0.40 b	43.84 ± 0.30 c	47.57 ± 0.30 b	0.92 ± 0.01 c	32.10 ± 1.61 d
风味皇后Fengwei Huanghou	42.53 ± 0.30 c	44.30 ± 0.30 c	42.63 ± 0.30 c	1.04 ± 0.01 a	42.55 ± 2.13 b
品种 Cultivar	L^*	a^*	b^*	硬度/N Firmness	脆性/ gf Brittleness
蜂糖李Fengtangli	34.69 ± 0.30 d	-1.91 ± 0.48 e	1.37 ± 0.27 e	60.29 ± 3.01 b	56.38 ± 2.17 c
青脆李Qingcuili	54.58 ± 0.40 b	3.36 ± 6.36 c	41.67 ± 3.90 a	52.32 ± 2.62 c	53.81 ± 2.69 d
油奈李Younaili	40.96 ± 0.40 c	0.34 ± 2.04 d	22.98 ± 5.36 b	67.63 ± 3.38 a	71.24 ± 3.56 b
味帝Weidi	28.20 ± 0.30 e	6.17 ± 1.39 b	7.46 ± 1.74 d	35.36 ± 1.77 d	208.11 ± 10.41 a
苹果李Pingguoli	58.70 ± 0.40 a	3.56 ± 1.42 c	16.85 ± 2.68 c	33.66 ± 1.68 d	60.62 ± 3.03 c
茵红李Yinhongli	39.79 ± 0.40 c	3.26 ± 2.02 c	-4.36 ± 1.24 f	27.28 ± 1.36 e	208.17 ± 10.41 a
红布林Hongbulin	26.49 ± 0.30 f	16.21 ± 2.87 a	8.55 ± 2.03 d	39.53 ± 1.98 d	60.86 ± 3.04 c
风味皇后Fengwei Huanghou	31.36 ± 0.30 e	15.51 ± 1.46 a	6.65 ± 1.28 d	38.05 ± 1.90 d	108.37 ± 5.42 b

品种 Cultivar	单果质量/g Fruit weight	纵径/mm Longitudinal diameter	横径/mm Transverse diameter	果形指数Fruit shape index	出汁率/% Juice yield
蜂糖李Fengtangli	68.51 ± 0.40 a	34.64 ± 0.30 f	36.76 ± 0.30 e	0.94 ± 0.01 c	37.00 ± 1.85 c
青脆李Qingcuili	42.67 ± 0.30 c	39.24 ± 0.30 e	38.94 ± 0.30 d	1.01 ± 0.01 a	33.08 ± 1.65 d
油奈李Younaili	41.21 ± 0.30 c	38.55 ± 0.30 e	41.35 ± 0.30 c	0.93 ± 0.01 c	25.97 ± 1.30 e
味帝Weidi	38.00 ± 0.30 d	41.88 ± 0.30 d	43.32 ± 0.30 b	0.97 ± 0.01 b	38.82 ± 1.94 c
苹果李Pingguoli	60.85 ± 0.40 b	49.87 ± 0.40 a	52.27 ± 0.40 a	0.96 ± 0.01 b	53.11 ± 2.66 a
茵红李Yinhongli	21.43 ± 0.30 e	33.33 ± 0.30 g	37.19 ± 0.30 e	0.90 ± 0.01 d	54.67 ± 2.73 a
红布林Hongbulin	53.40 ± 0.40 b	43.84 ± 0.30 c	47.57 ± 0.30 b	0.92 ± 0.01 c	32.10 ± 1.61 d
风味皇后Fengwei Huanghou	42.53 ± 0.30 c	44.30 ± 0.30 c	42.63 ± 0.30 c	1.04 ± 0.01 a	42.55 ± 2.13 b
品种 Cultivar	L^*	a^*	b^*	硬度/N Firmness	脆性/ gf Brittleness
蜂糖李Fengtangli	34.69 ± 0.30 d	-1.91 ± 0.48 e	1.37 ± 0.27 e	60.29 ± 3.01 b	56.38 ± 2.17 c
青脆李Qingcuili	54.58 ± 0.40 b	3.36 ± 6.36 c	41.67 ± 3.90 a	52.32 ± 2.62 c	53.81 ± 2.69 d
油奈李Younaili	40.96 ± 0.40 c	0.34 ± 2.04 d	22.98 ± 5.36 b	67.63 ± 3.38 a	71.24 ± 3.56 b
味帝Weidi	28.20 ± 0.30 e	6.17 ± 1.39 b	7.46 ± 1.74 d	35.36 ± 1.77 d	208.11 ± 10.41 a
苹果李Pingguoli	58.70 ± 0.40 a	3.56 ± 1.42 c	16.85 ± 2.68 c	33.66 ± 1.68 d	60.62 ± 3.03 c
茵红李Yinhongli	39.79 ± 0.40 c	3.26 ± 2.02 c	-4.36 ± 1.24 f	27.28 ± 1.36 e	208.17 ± 10.41 a
红布林Hongbulin	26.49 ± 0.30 f	16.21 ± 2.87 a	8.55 ± 2.03 d	39.53 ± 1.98 d	60.86 ± 3.04 c
风味皇后Fengwei Huanghou	31.36 ± 0.30 e	15.51 ± 1.46 a	6.65 ± 1.28 d	38.05 ± 1.90 d	108.37 ± 5.42 b

品种 Cultivar	SSC/%	总酸/（g · L^-1） Total acid	还原糖/% Reducing sugar	糖酸比 Sugar-acid ratio	总酚/（mg · g^-1） Total phenolics
蜂糖李Fengtangli	13.78 ± 0.69 b	1.01 ± 0.05 d	7.17 ± 0.36 a	13.65 ± 0.68 a	2.87 ± 0.14 e
青脆李Qingcuili	10.18 ± 0.51 c	1.13 ± 0.06 d	7.97 ± 0.40 a	10.08 ± 0.50 b	4.83 ± 0.24 d
油奈李Younaili	9.84 ± 0.49 c	1.68 ± 0.08 d	8.23 ± 0.41 a	5.89 ± 0.29 c	3.14 ± 0.16 e
味帝Weidi	17.00 ± 0.85 a	1.34 ± 0.07 d	1.17 ± 0.06 b	12.69 ± 0.63 a	7.39 ± 0.37 b
苹果李Pingguoli	9.58 ± 0.48 c	12.73 ± 0.64 b	2.52 ± 0.13 b	0.75 ± 0.04 d	6.41 ± 0.32 c
茵红李Yinhongli	15.58 ± 0.78 a	16.74 ± 0.84 a	0.82 ± 0.04 b	0.93 ± 0.05 d	8.20 ± 0.41 a
红布林Hongbulin	12.39 ± 0.62 b	12.40 ± 0.62 b	1.10 ± 0.06 b	1.00 ± 0.05 d	7.49 ± 0.37 b
风味皇后Fengwei Huanghou	15.64 ± 0.78 a	2.51 ± 0.13 c	1.41 ± 0.07 b	6.23 ± 0.31 c	7.98 ± 0.40 a
品种 Cultivar	总黄酮/% Total flavonoids	铁离子还原力（A₇₀₀） Fe³⁺reducing power	ABTS/%	DPPH/%
蜂糖李Fengtangli	0.09 ± 0.00 c	0.96 ± 0.05 a	42.02 ± 2.10 c	97.53 ± 4.88 a
青脆李Qingcuili	0.11 ± 0.01 b	0.66 ± 0.03 b	12.39 ± 0.62 d	89.87 ± 4.49 b
油奈李Younaili	0.11 ± 0.01 b	0.33 ± 0.02 d	90.25 ± 4.51 a	96.20 ± 4.81 a
味帝Weidi	0.09 ± 0.00 c	0.68 ± 0.03 b	75.64 ± 3.78 b	72.79 ± 3.64 c
苹果李Pingguoli	0.09 ± 0.00 c	0.23 ± 0.01 e	60.70 ± 3.04 b	67.09 ± 3.35 d
茵红李Yinhongli	0.11 ± 0.01 b	0.22 ± 0.01 e	61.80 ± 3.09 b	70.25 ± 3.51 cd
红布林Hongbulin	0.20 ± 0.01 a	0.44 ± 0.02 c	57.98 ± 2.90 b	82.28 ± 4.11 b
风味皇后Fengwei Huanghou	0.10 ± 0.01 c	0.38 ± 0.02 cd	49.41 ± 2.47 c	80.02 ± 4.00 b

品种 Cultivar	SSC/%	总酸/（g · L^-1） Total acid	还原糖/% Reducing sugar	糖酸比 Sugar-acid ratio	总酚/（mg · g^-1） Total phenolics
蜂糖李Fengtangli	13.78 ± 0.69 b	1.01 ± 0.05 d	7.17 ± 0.36 a	13.65 ± 0.68 a	2.87 ± 0.14 e
青脆李Qingcuili	10.18 ± 0.51 c	1.13 ± 0.06 d	7.97 ± 0.40 a	10.08 ± 0.50 b	4.83 ± 0.24 d
油奈李Younaili	9.84 ± 0.49 c	1.68 ± 0.08 d	8.23 ± 0.41 a	5.89 ± 0.29 c	3.14 ± 0.16 e
味帝Weidi	17.00 ± 0.85 a	1.34 ± 0.07 d	1.17 ± 0.06 b	12.69 ± 0.63 a	7.39 ± 0.37 b
苹果李Pingguoli	9.58 ± 0.48 c	12.73 ± 0.64 b	2.52 ± 0.13 b	0.75 ± 0.04 d	6.41 ± 0.32 c
茵红李Yinhongli	15.58 ± 0.78 a	16.74 ± 0.84 a	0.82 ± 0.04 b	0.93 ± 0.05 d	8.20 ± 0.41 a
红布林Hongbulin	12.39 ± 0.62 b	12.40 ± 0.62 b	1.10 ± 0.06 b	1.00 ± 0.05 d	7.49 ± 0.37 b
风味皇后Fengwei Huanghou	15.64 ± 0.78 a	2.51 ± 0.13 c	1.41 ± 0.07 b	6.23 ± 0.31 c	7.98 ± 0.40 a
品种 Cultivar	总黄酮/% Total flavonoids	铁离子还原力（A₇₀₀） Fe³⁺reducing power	ABTS/%	DPPH/%
蜂糖李Fengtangli	0.09 ± 0.00 c	0.96 ± 0.05 a	42.02 ± 2.10 c	97.53 ± 4.88 a
青脆李Qingcuili	0.11 ± 0.01 b	0.66 ± 0.03 b	12.39 ± 0.62 d	89.87 ± 4.49 b
油奈李Younaili	0.11 ± 0.01 b	0.33 ± 0.02 d	90.25 ± 4.51 a	96.20 ± 4.81 a
味帝Weidi	0.09 ± 0.00 c	0.68 ± 0.03 b	75.64 ± 3.78 b	72.79 ± 3.64 c
苹果李Pingguoli	0.09 ± 0.00 c	0.23 ± 0.01 e	60.70 ± 3.04 b	67.09 ± 3.35 d
茵红李Yinhongli	0.11 ± 0.01 b	0.22 ± 0.01 e	61.80 ± 3.09 b	70.25 ± 3.51 cd
红布林Hongbulin	0.20 ± 0.01 a	0.44 ± 0.02 c	57.98 ± 2.90 b	82.28 ± 4.11 b
风味皇后Fengwei Huanghou	0.10 ± 0.01 c	0.38 ± 0.02 cd	49.41 ± 2.47 c	80.02 ± 4.00 b

编号 No.	特征香气物质 Characteristic aroma components	含量（μg · kg^-1）Content
编号 No.	特征香气物质 Characteristic aroma components	蜂糖李Fengtangli	青脆李Qingcuili	油奈李 Younaili	味帝Weidi	苹果李 Pingguoli	茵红李Yinhongli	红布林Hongbulin	风味皇后Fengwei Huanghou
a1	乙酸己酯 Hexyl acetate	5.32	16.30	0.04	0	0	0	0	0
a2	乙酸丁酯Butyl acetate	0	14.42	0	0	0	0	0	0
a3	丁酸丁酯Butyl butyrate	12.58	0	8.72	0	0	0	0	0
a4	己酸乙酯Ethyl hexanoate	8.01	0	0	0	0	0	0	0
a5	丁酸乙酯Ethyl butyrate	2.14	0	0	0	0	0	0	0
a6	辛酸乙酯Ethyl octanoate	1.09	1.16	0	0.43	0.31	0.15	0.12	0
a7	乙酸戊酯Amyl acetate	0	0.69	0	0	0	0.12	0	0
a8	乙酸辛酯Octyl acetate	0	1.78	0	0	0	0	0	0.36
a9	丁酸己酯Hexyl butyrate	11.89	0	3.16	0	0	1.13	0	0.67
a10	己酸己酯Hexyl hexanoate	0.74	0.71	0	0	0	0.14	0.08	0.44
a11	己酸丁酯Butyl hexanoate	0	1.86	0	0	0	0	0	0
a12	丙酸己酯Hexyl propionate	0.98	0	0	0	0	0	0	0
a13	2-甲基丁酸丁酯 Butyl 2-methylbutanoate	1.33	0	0	0	0	0	0	0
a14	丁酸戊酯Amyl butyrate	0.40	0	0	0	0	0	0	0
a15	丙酸-2-戊酯2-Pentyl propionate	0	0	2.47	0	0	0	0	0
a16	乙酸异戊酯Isoamyl acetate	0	0.60	0	0	0	0	0	0
a17	2-乙酰氧基乙酸乙酯 Ethyl 2-acetoxyacetate	0	0	0.17	0	0	0	0	0
a18	正己醇1-Hexanol	81.64	0	0	5.58	0	46.82	0	0
a19	异山梨醇Isosorbide	0	0.34	7.96	0	0	0	0	0
a20	月桂醇1-Dodecanol	0.11	0.60	5.21	0	0	0	0.09	2.12
a21	苯乙醇Phenethyl alcohol	0.26	0	0	0	0	3.67	0	0
a22	2-乙基己醇2-Ethylhexanol	1.30	0	0	0	0	0	0	0
a23	3-己烯-1-醇3-Hexen-1-ol	14.81	0	0	0	0	6.61	0	0
a24	反式-2-己烯醇(E)-2-Hexen-1-ol	1.64	0	0	0	0	0	0	0
a25	芳樟醇Linalool	0	0	0	0	0	6.15	0	0
a26	α-松油醇α-Terpineol	0	0	0	0	0	0.21	0	0
a27	十一醇1-Undecanol	0	0	0	0.20	0.12	0	0	0
a28	反-2-辛烯-1-醇 (E)-2-Octen-1-ol	0.30	0	0	0	0	0	0	0
a29	环癸醇Cyclodecanol	0	0.81	0	0	0	0	0	0
a30	反式香叶基香叶醇(E)-Geranylgeraniol	0	0.20	0	0	0	0	0	0
a31	3-己醇3-Hexanol	0	0	0	0.59	0	0	0	0
a32	4-甲基-2-戊醇4-Methyl-2-pentanol	0	0	0	1.40	0	0	0	0
a33	2-己烯醛2-Hexenal	0	0	49.54	0	0.85	0	0	0
a34	正己醛Hexanal	0	9.17	13.16	0	0	0	0	0.92
a35	糠醛Hexanal	0	0	18.96	0	0	0	0	0
a36	癸醛Decanal	0	0	1.54	0	0.14	0	0.10	0
a37	正壬醛Nonanal	0	0.72	0	0	0	0	0	0
a38	十二醛Dodecanal	0	0.05	0	0	0	0	0	0
a39	十三醛Tridecanal	0	0	0.16	0	0	0	0	0
a40	2-甲基戊醛2-Methylpentanal	0	0	0	0.91	0	0	0	0
a41	(E,E)-2,4-己二烯醛(E,E)-2,4-Hexadienal	1.18	0	0	0	0	0	0	0
a42	4-乙基苯甲醛4-Ethylbenzaldehyde	0	0	0	0	0	0	0	0.13
a43	DL-甘油醛DL-Glyceraldehyde	0	0	0	0	0	0	0	0.88
a44	羟基丙酮ydroxyacetone	0	0	0.23	0	0	0	0	0
a45	苯乙醛Phenylacetaldehyde	0	0.40	0	0	1.40	0.94	1.08	6.94
a46	辛酸Octanoic acid	0	0	1.39	0	0.18	0	0	0.21
a47	正壬酸Nonanoic acid	0	0	4.96	0	0	0	0	0.53
a48	硬脂酸Stearic acid	0	0	4.09	0	0	0	0	0
a49	糠酸Furoic acid	0	0	0.86	0	0	0	0	0
a50	3-己酮3-Hexanone	0	0	0	0.69	0	0	0	0.36
a51	2-辛酮2-Octanone	0	0	0	0.05	0	0	0	0
a52	3-甲基-2,5-呋喃二酮3-Methyl-2,5-furandione	0	0	0.35	0	0	0	0	0
a53	邻伞花烃o-Cymene	3.09	0.13	0.19	0	1.98	1.55	3.07	0
a54	对伞花烃p-Cymene	3.09	0	0	0	0	0	0	1.01
a55	3-乙基苯乙烯3-Ethylstyrene	0	0	0	0	0	0	0	0.36
a56	5-羟甲基糠醛5-Hydroxymethylfurfural	0	0	0	0	0	0	0	8.86
a57	甘菊蓝Azulene	0.17	0	0	0	0	0	0	0
a58	2-糠酸甲酯Methyl 2-furoate	0	0	21.20	0	0	0	0	0