东北地区10份李种质资源果实香气成分分析

doi:10.3864/j.issn.0578-1752.2021.11.018

Abstract

Abstract:

【Objective】In order to identify excellent plum resources with attractive aroma in Northeast China and to analyze the characteristic aromatic components for the plum fruits, ten plum germplasm resources from Northeast China were utilized to analyze their aromatic components and to identify characteristic aromatic components in their plum fruits, so as to provide reference for further molecular research and breeding application of plum aroma. 【Method】The aromatic components were determined using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Odor-activity values (OAV) and principal component analysis (PCA) were used to identify and analyze the characteristic aromatic components in the plum fruits. 【Result】A total of 63 aromatic components were identified in these ten plums. Among them, nine common aromatic components were detected in each of the ten plums, including (E)-2-hexenal, (E)-2-octenal, (E)-2-nonenal, decanal, 2-nonanone, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 2,4-di-tert-butylphenol, p-cymene, and (+) dipentene. The main aromatic components of Muhongtianli, Suilinghong, Yuejinli, Hongganhe, Huangganhe, Fortune, Great Rose, and Sifengli were aldehydes, whereas the main aromatic components of Xiangjiaoli and Niuxinli were esters. The PCA results of aromatic components showed that ten plums could be divided into three groups: the first group consisted of seven plum resources, including Muhongtianli, Suilinghong, Yuejinli, Hongganhe, Huangganhe, Fortune, Great Rose, and Sifengli; the second group consisted of only one plum resources, Xiangjiaoli, the third group was composed of only one plum, Niuxinli. According to the results of OAV values, the common characteristic aromatic components in all ten plums were (E)-2-hexenal and 2-nonanone. Other characteristic aromatic components were also detected in these plums: the characteristic aromatic components which could be detected only in Niuxinli were ethyl butyrate, ethyl caprate and isoamyl acetate; the characteristic aromatic components detected only in Xiangjiaoli were butyl acetate and hexyl propionate; the characteristic aromatic component detected only in Muhongtianli was α-pinene; the characteristic aromatic component detected only in Suilinghong was (E)-2-heptenal. 【Conclusion】β-Ionone was a characteristic aromatic component that could be detected only in seven plums distributed in Northeast China, including Muhongtianli, Suilinghong, Yuejingli, Hongganhe, Huangganhe, Xiangjiaoli, and Sifengli. Among the ten plum resources studied here, Muhongtianli, Niuxinli, and Xiangjiaoli had rich characteristic aromatic components, providing excellent plum resources with aroma.

Key words: plum, aromatic components, principal component analysis, odor-activity values, characteristic aromatic components

WANG ShanShan,ZHAO ChenHui,LI HongLian,ZHANG BingBing,LIANG YingHai,SONG HongWei. Analysis of Fruit Aromatic Components of Ten Plum Germplasm Resources in Northeast China[J].Scientia Agricultura Sinica, 2021, 54(11): 2476-2486.

0
/ / Recommend

Add to citation manager EndNote|Reference Manager|ProCite|BibTeX|RefWorks

URL: https://www.chinaagrisci.com/EN/10.3864/j.issn.0578-1752.2021.11.018

https://www.chinaagrisci.com/EN/Y2021/V54/I11/2476

Figures/Tables 6

Table 1

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

References 41

[1]	张加延, 周恩. 中国果树志·李卷. 北京: 中国林业出版社, 1998.
	ZHANG J Y, ZHOU E. China Fruit-Plant Monographs, Plum Flora. Beijing: China Forestry Press, 1998. (in Chinese)
[2]	张静茹, 陆致成, 关述杰. 东北高寒地区的李资源. 中国果树, 1997(4):44-45.
	ZHANG J R, LU Z C, GUAN S J. Plum resource in arcticalpine of northeast China. China Fruits, 1997(4):44-45. (in Chinese)
[3]	闫忠心, 鲁周民, 刘坤, 焦文月, 赵佳奇. 干制条件对红枣香气品质的影响. 农业工程学报, 2011,27(1):389-392.
	YAN Z X, LU Z M, LIU K, JIAO W Y, ZHAO J Q. Effects of drying conditions on Chinese jujube aroma components. Transactions of the Chinese Society of Agricultural Engineering, 2011,27(1):389-392. (in Chinese)
[4]	程焕, 陈健乐, 周晓舟, 陈荣荣, 刘东红, 叶兴乾. 水果香气物质分析及合成途径研究进展. 中国食品学报, 2016,16(1):211-218.
	CHENG H, CHEN J L, ZHOU X Z, CHEN R R, LIU D H, YE X Q. Advances in the analysis and synthesis of aroma substances in fruits. Journal of Chinese Institute of Food Science and Technology, 2016,16(1):211-218. (in Chinese)
[5]	田长平, 魏景利, 刘晓静, 王娜, 王海波, 孙家正, 李登涛, 陈学森. 梨不同品种果实香气成分的GC-MS分析. 果树学报, 2009,26(3):294-299.
	TIAN C P, WEI J L, LIU X J, WANG N, WANG H B, SUN J Z, LI D T, CHEN X S. GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus. Journal of Fruit Science, 2009,26(3):294-299. (in Chinese)
[6]	樊丽, 向春燕, 任小林. ‘蜜脆’苹果采后贮藏期间香气成分的变化. 西北农林科技大学学报(自然科学版), 2015,43(12):160-166.
	FAN L, XIANG C Y, REN X L. Changes in aromatic composition of ‘Honeycrisp’ apple during storage. Journal of Northwest A & F University (Natural Science Edition), 2015,43(12):160-166. (in Chinese)
[7]	GOMEZ-MIGUEZ M J, GOMEZ-MIGUEZ M, VICARIO I M, HEREDIA F J. Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type. Journal of Food Engineering, 2007,79(3):758-764. doi: 10.1016/j.jfoodeng.2006.02.038
[8]	陈美霞. 杏果实风味物质的组成及其遗传特性的研究[D]. 泰安: 山东农业大学, 2005.
	CHEN M X. Studies of the inheritance and costituents of flavor in apricot (Armeniaca vulgaris L.)[D]. Tai’an: Shandong Agricultural University, 2005. (in Chinese)
[9]	NUNES C, COIMBRA M A, SARAIVA J, ROCHA S M. Study of the volatile components of a candied plum and estimation of their contribution to the aroma. Food Chemistry, 2008,111(4):897-905. doi: 10.1016/j.foodchem.2008.05.003
[10]	FORRET R R, FLATH R A. Volatile components of Prunus salicina, var. Santa Rosa. Journal of Agricultural and Food Chemistry, 1974,22(3):496-498. doi: 10.1021/jf60193a021
[11]	ISMAIL H M M, WILLIAMS A A, TUCKNOTT O G. The flavor components of plum - An examination of the aroma components present in a distillate obtained from fermented plum juice. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung, 1980a,171(1):24-27. doi: 10.1007/BF01044413
[12]	ISMAIL H M M, WILLIAMS A A, TUCKNOTT O G. The flavor components of plum - An investigation into the volatile components of canned plums. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung, 1980b,171(4):265-268. doi: 10.1007/BF01042474
[13]	ISMAIL H M M, WILLIAMS A A, TUCKNOTT O G. The flavour of plums (Prunus domestica L.). An examination of the aroma compounds of plum juice from the cultivar Victoria. Science of Food and Agriculture, 1981,32(6):613-619. doi: 10.1002/(ISSN)1097-0010
[14]	WILLIAMS A A, ISMAIL H M M. The volatile flavour compounds of plums and their sensory evaluation//Criteria of Food Acceptance. Zurich, Swiss: Foster Verlag, 1981: 333-354.
[15]	CROUZET J, ETIEVANT P, BAYONOVE C. Stoned fruit: Apricot, plum, peach, cherry//Food Flavours. Part C. The Flavour of Fruits. Amsterdam, Netherlands: Elsevier Science Publishers B V, 1990: 43-91.
[16]	柴倩倩, 王利军, 吴本宏, 范培格, 段伟, 李绍华. 中国李和樱桃李及其种间杂种果实香气成分分析. 园艺学报, 2011,38(12):2357-2364.
	CHAI Q Q, WANG L J, WU B H, FAN P G, DUAN W, LI S H. Volatiles in fruit of three plum cultivars belonging to Prunus Salicina, P. cerasifera and their interspecific hybrid. Acta Horticulturae Sinica, 2011,38(12):2357-2364. (in Chinese)
[17]	CHAI Q Q, WU B H, LIU W S, WANG L J, YANG C X, WANG Y J, YANG C X, WANG Y J, FANG J B, LIU Y C, LI S H. Volatiles of plums evaluated by HS-SPME with GC-MS at the germplasm level. Food Chemistry, 2012,130(2):432-440. doi: 10.1016/j.foodchem.2011.05.127
[18]	张杰, 吴金毛, 吴嘉维, 范玉芬, 姚建荣, 马常念. 不同槜李品系香气成分物质的分析. 浙江农业科学, 2018,59(6):1007-1009.
	ZHANG J, WU J M, WU J W, FAN Y F, YAO J R, MA C N. Analysis on aroma components of different Zuili ( Prunus salicina) varieties. Journal of Zhejiang Agricultural Sciences, 2018,59(6):1007-1009. (in Chinese)
[19]	蔚慧, 杨林华, 赵芳, 杨力. 6种李子果实香气成分的分析研究. 安徽农业科学, 2012,40(27):13601-13604.
	WEI H, YANG L H, ZHAO F, YANG L. Study on aroma components of six kinds of plum fruits. Journal of Anhui Agricultural Sciences, 2012,40(27):13601-13604. (in Chinese)
[20]	张晓瑜, 吴广臣, 王良, 赵志磊. 固相微萃取-气质联用分析“大石早生”李香气成分. 食品工业, 2018,39(7):178-181.
	ZHANG X Y, WU G C, WANG L, ZHAO Z L. Analysis of volatile aroma component of “Oishiwase” plum by SPME and GC-MS. The Food Industry, 2018,39(7):178-181. (in Chinese)
[21]	刘硕, 刘有春, 刘宁, 张玉萍, 章秋平, 徐铭, 张玉君, 刘威生, 李属. (Prunus)果树品种资源果实糖和酸的组分及其构成差异. 中国农业科学, 2016,49(16):3188-3198.
	LIU S, LIU Y C, LIU N, ZHANG Y P, ZHANG Q P, XU M, ZHANG Y J, LIU W S. Sugar and organic acid components in fruits of plum cultivar resources of genus Prunus. Scientia Agricultura Sinica, 2016,49(16):3188-3198. (in Chinese)
[22]	郁香荷, 刘威生, 孙猛, 刘宁, 张玉萍, 赵峰, 魏国增, 马丹慧. 李种质资源描述规范和数据标准. 北京: 中国农业出版社, 2006.
	YU X H, LIU W S, SUN M, LIU N, ZHANG Y P, ZHAO F, WEI G Z, MA D H. Descriptors and Data Standard for Plum (Prunus spp.). Beijing: China Agricultural Press, 2006. (in Chinese)
[23]	LI G P, JIA H J, WU R Y, TENG Y W. Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensis Maxim) harvested at different growing locations. Horticultural Science and Biotechnology, 2013,88(5):563-570.
[24]	王俊宁, 任雪岩, 余树明, 何启朋, 丰锋, 刘光财, 叶春海. 9个菠萝蜜品系香气成分及特征香气分析. 果树学报, 2018,35(5):574-585.
	WANG J N, REN X Y, YU S M, HE Q P, FENG F, LIU G C, YE C H. Analysis of aroma compounds in 9 jackfruit varieties. Journal of Fruit Science, 2018,35(5):574-585. (in Chinese)
[25]	全国果品标准化技术委员会. 水果及制品可溶性糖的测定3,5-二硝基水杨酸比色法: NY/T 2742-2015. 北京: 中国标准出版社, 2015.
	National Technical Committee 501 on Fruit of Standardization Administration of China Determination of soluble sugar in fruits and derived products 3,5-dinitrosalicylic acid colorimetry: NY/T2742-2015. Beijing: Standards Press of China, 2015. (in Chinese)
[26]	全国食品工业标准化技术委员会. 食品中总酸的测定: GB/T 12456-2008. 北京: 中国标准出版社, 2008.
	National Technical Committee 64 on Food Industry of Standardization Administration of China. Determination of total acid in foods: GB/T 12456-2008. Beijing: Standards Press of China, 2008. (in Chinese)
[27]	全国食品工业标准化技术委员会. 食品安全国家标准食品中抗坏血酸的测定: GB 5009.86-2016. 北京: 中国标准出版社, 2016.
	National Technical Committee 64 on Food Industry of Standardization Administration of China. National food safety standard-Determination of ascorbic acid in foods: GB 5009.86-2016. Beijing: Standards Press of China, 2016. (in Chinese)
[28]	孔慧娟, 赵国玲, 汪雯岚, 阎卫东. 6种水果中键合态香气成分的气相色谱-质谱法鉴定与比较. 食品科学, 2015,36(14):140-144.
	KONG H J, ZHAO G L, WANG W L, YAN W D. Identification and comparison of bound aroma components in six kinds of fruits by GC-MS. Food Science, 2015,36(14):140-144. (in Chinese)
[29]	ECHEVERRIA G, GRAELL J, LARA I, LOPEZ M L. Physicochemical measurements in ‘Mondial Gala®’ apples stored at different atmospheres: Influence on consumer acceptability. Postharvest Biology and Technology, 2008,50(2):135-144. doi: 10.1016/j.postharvbio.2008.05.002
[30]	LEFFINGWELL J C, LEFFINGWELL D. GRAS flavor chemicals- detection thresholds. Perfumer & Flavorist, 1991,16(1):8-13.
[31]	BOONBUMRUNG S, TAMURA H, MOOKDASANIT J, NAKAMOTO H, ISHIHARA S, YOSHIZAWA T, VARANYANOND W. Characteristic aroma components of the volatile oil of yellow Keaw mango fruits determined by limited odor unit method. Food Science and Technology Research, 2001,7(3):200-206. doi: 10.3136/fstr.7.200
[32]	GUTH H. Identification of character impact odorants of different white wine varieties. Journal of Agricultural and Food Chemistry, 1997,45(8):3022-3026. doi: 10.1021/jf9608433
[33]	段亮亮, 田兰兰, 郭玉蓉, 邓红, 李卓, 王晓宇. 采用主成分分析法对六个苹果品种果实香气分析及分类. 食品工业科技, 2012,33(3):85-88, 267.
	DUAN L L, TIAN L L, GUO Y R, DENG H, LI Z, WANG X Y. Principle component analysis and classification of aroma components of six apple cultivars. Science and Technology of Food Industry, 2012,33(3):85-88, 267. (in Chinese)
[34]	阎守和. 速溶茶生物化学. 北京: 北京大学出版社, 1990:75.
	YAN S H. Biochemistry of Instant Tea. Beijing: Peking University Press, 1990:75. (in Chinese)
[35]	陈计峦. 梨香气成分分析、变化及理化特征指标的研究[D]. 北京: 中国农业大学, 2005.
	CHEN J L. Study on the aroma analysis, variation and physicochemical characteristic index of pears[D]. Beijing: China Agricultural University, 2005. (in Chinese)
[36]	孙宝国, 陈海涛. 食用调香术.第3版. 北京: 化学工业出版社, 2016.
	SUN B G, CHEN H T. The Technology of Food Flavor. 3rd ed. Beijing: Chemical Industry Press, 2016. (in Chinese)
[37]	ECHEVERRIA G, FUENTES T, GRAELL J, LARA I, LOPEZ M L. Aroma volatile compounds of ‘Fuji’ apples in relation to harvest date and cold storage technology: A comparison of two seasons. Postharvest Biology and Technology, 2004,32(1):29-44. doi: 10.1016/j.postharvbio.2003.09.017
[38]	GENOVESE A, LAMORTE S A, GAMBUTI A, MOIO L. Aroma of Aglianico and Uva di Troia grapes by aromatic series. Food Research International, 2013,53(1):15-23. doi: 10.1016/j.foodres.2013.03.051
[39]	PINO J, MESA J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour & Fragrance Journal, 2006,21(2):207-213.
[40]	刘硕, 徐铭, 张玉萍, 张玉君, 马小雪, 章秋平, 刘宁, 刘威生. 我国李育种研究进展、存在问题和展望. 果树学报, 2018,35(2):231-245.
	LIU S, XU M, ZHANG Y P, ZHANG Y J, MA X X, ZHANG Q P, LIU N, LIU W S. Retrospect, problematical issues and the prospect of plum breeding in China. Journal of Fruit Science, 2018,35(2):231-245. (in Chinese)
[41]	王华瑞, 马燕红, 王伟, 李建华, 张生万. ‘黑宝石’李果实发育期间香气成分的组成及变化. 食品科学, 2012,33(24):274-279. doi: 10.1111/jfds.1968.33.issue-3
	WANG H R, MA Y H, WANG W, LI J H, ZHANG S W. Changes in volatile composition on during fruit development and ripening of ‘Friar’ plum. Food Science, 2012,33(24):274-279. (in Chinese) doi: 10.1111/jfds.1968.33.issue-3

Metrics

Viewed

Full text

Abstract

Cited

Shared

Discussed

Comments

Recommended 0

No Suggested Reading articles found!

名称 Name	种名 Species	树龄 Tree age (year)	开花至采收时间 Flowering to harvesting time (d)	单果重 Single fruit weight (g)	果皮底色 Ground color of peel	果皮盖色 Over color of peel	果肉色泽 Flesh color	可溶性固形物 Soluble solids contents (%)	可溶性糖 Soluble sugar (%)	可滴定酸 Titratable acidity (%)	抗坏血酸 Ascorbic acid (mg/100 g)
大玫瑰 Great Rose	欧洲李 P. domestica L.	7	132	53.32	绿黄色 Green yellow	紫黑色 Purple black	橙黄色 Orange	14.74	12.23	1.23	16.88
牛心李 Niuxinli	美洲李 P. americana. Marsh.	7	95	55.32	黄色 Yellow	紫红色 Purple red	黄色 Yellow	12.80	6.60	1.33	32.00
幸运 Fortune	中国李 P. salicina Lindl.	7	125	77.13	黄色 Yellow	紫红色 Purple red	黄色 Yellow	11.05	10.42	1.63	31.47
牡红甜李 Muhongtianli	中国李 P. salicina Lindl.	7	92	51.96	黄色 Yellow	红色 Red	黄色 Yellow	10.22	10.29	1.18	15.23
绥棱红 Suilinghong	中国李 P. salicina Lindl.	7	87	33.62	黄色 Yellow	红色 Red	黄色 Yellow	13.52	10.06	1.07	20.40
跃进李 Yuejinli	中国李 P. salicina Lindl.	7	103	27.62	黄绿色 Yellow green	红色 Red	黄色 Yellow	15.10	11.73	1.94	21.76
红干核 Hongganhe	中国李 P. salicina Lindl.	7	101	32.06	黄色 Yellow	红色 Red	黄色 Yellow	14.80	10.81	1.81	27.64
黄干核 Huangganhe	中国李 P. salicina Lindl.	7	100	24.91	黄色 Yellow	粉红色 Pink	黄色 Yellow	13.70	10.18	1.77	40.54
香蕉李 Xiangjiaoli	乌苏里李 P. ussuriensis Kov. et Kost.	7	103	18.18	黄色 Yellow	无 None	黄色 Yellow	15.90	10.11	1.71	20.24
四丰李 Sifengli	乌苏里李 P. ussuriensis Kov. et Kost.	7	105	16.52	黄色 Yellow	无 None	黄色 Yellow	13.53	8.42	2.35	30.46

Analysis of Fruit Aromatic Components of Ten Plum Germplasm Resources in Northeast China

RichHTML

PDF

Abstract

Cite this article

share this article

Figures/Tables 6

References 41

Related Articles 15

Metrics

Comments

Recommended 0

[1]	WANG XiuXiu,XING AiShuang,YANG Ru,HE ShouPu,JIA YinHua,PAN ZhaoE,WANG LiRu,DU XiongMing,SONG XianLiang. Comprehensive Evaluation of Phenotypic Characters of Nature Population in Upland Cotton [J]. Scientia Agricultura Sinica, 2022, 55(6): 1082-1094.
[2]	DU JinXia,LI YiSha,LI MeiLin,CHEN WenHan,ZHANG MuQing. Evaluation of Resistance to Leaf Scald Disease in Different Sugarcane Genotypes [J]. Scientia Agricultura Sinica, 2022, 55(21): 4118-4130.
[3]	ZHANG BinBin,CAI ZhiXiang,SHEN ZhiJun,YAN Juan,MA RuiJuan,YU MingLiang. Diversity Analysis of Phenotypic Characters in Germplasm Resources of Ornamental Peaches [J]. Scientia Agricultura Sinica, 2021, 54(11): 2406-2418.
[4]	ZHU LingXiao,LIU LianTao,ZHANG YongJiang,SUN HongChun,ZHANG Ke,BAI ZhiYing,DONG HeZhong,LI CunDong. The Regulation and Evaluation Indexes Screening of Chemical Topping on Cotton’s Plant Architecture [J]. Scientia Agricultura Sinica, 2020, 53(20): 4152-4163.
[5]	SONG ChuJun,FAN FangYuan,GONG ShuYing,GUO HaoWei,LI ChunLin,ZONG BangZheng. Taste Characteristic and Main Contributing Compounds of Different Origin Black tea [J]. Scientia Agricultura Sinica, 2020, 53(2): 383-394.
[6]	WANG YuanPeng,HUANG Jing,SUN YuXiang,LIU KaiLou,ZHOU Hu,HAN TianFu,DU JiangXue,JIANG XianJun,CHEN Jin,ZHANG HuiMin. Spatiotemporal Variability Characteristics of Soil Fertility in Red Soil Paddy Region in the Past 35 Years—A Case Study of Jinxian County [J]. Scientia Agricultura Sinica, 2020, 53(16): 3294-3306.
[7]	ZHU Yan,CAI HuanJie,SONG LiBing,SHANG ZiHui,CHEN Hui. Comprehensive Evaluation of Different Oxygation Treatments Based on Fruit Yield and Quality of Greenhouse Tomato [J]. Scientia Agricultura Sinica, 2020, 53(11): 2241-2252.
[8]	ZHAO LiLi,LI LuSheng,CAI HuanJie,SHI XiaoHu,XUE ShaoPing. Comprehensive Effects of Organic Materials Incorporation on Soil Hydraulic Conductivity and Air Permeability [J]. Scientia Agricultura Sinica, 2019, 52(6): 1045-1057.
[9]	YU JinCheng,LI Zhe,YU Ning,LIU Kuang,ZHAO Hui. Genetic Analysis of Sex-Linked Plumage Color Traits of Goose [J]. Scientia Agricultura Sinica, 2019, 52(5): 949-954.
[10]	ZHAO Yong,ZHAO PeiFang,HU Xin,ZHAO Jun,ZAN FengGang,YAO Li,ZHAO LiPing,YANG Kun,QIN Wei,XIA HongMing,LIU JiaYong. Evaluation of 317 Sugarcane Germplasm Based on Agronomic Traits Rating Data [J]. Scientia Agricultura Sinica, 2019, 52(4): 602-615.
[11]	CHEN ErYing, QIN Ling, YANG YanBing, LI FeiFei, WANG RunFeng, ZHANG HuaWen, WANG HaiLian, LIU Bin, KONG QingHua, GUAN YanAn. Variation and Comprehensive Evaluation of Salt and Alkali Tolerance of Different Foxtail Millet Cultivars Under Production Conditions [J]. Scientia Agricultura Sinica, 2019, 52(22): 4050-4065.
[12]	SHI TianTian, HE JieLi, GAO ZhiJun, CHEN Ling, WANG HaiGang, QIAO ZhiJun, WANG RuiYun. Genetic Diversity of Common Millet Resources Assessed with EST-SSR Markers [J]. Scientia Agricultura Sinica, 2019, 52(22): 4100-4109.
[13]	BAI YiXiong,YAO XiaoHua,YAO YouHua,WU KunLun. Difference of Traits Relating to Lodging Resistance in Hulless Barley Genotypes [J]. Scientia Agricultura Sinica, 2019, 52(2): 228-238.
[14]	LI XiaoYing,WANG HaiJing,XU NingWei,CAO CuiLing,LIU JianZhen,WU ChunCheng,ZHANG LiBin. Analysis of Volatile Components in Cerasus Humilis (Bge.) Sok by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry [J]. Scientia Agricultura Sinica, 2019, 52(19): 3448-3459.
[15]	SHI FangFang, ZHANG QingAn. Effects of Different Citric Acid Solutions on the Quality of Apricot Kernels During Debitterizing Mediated by Ultrasound Irradiation [J]. Scientia Agricultura Sinica, 2019, 52(17): 3034-3048.