Comparative study on physicochemical properties of thirteen peach gums from different varieties

This study was conducted to reveal the differences in composition and physicochemical characteristics of peach gum (PG) based on varieties with respect to guide its further processing and utilization. A total of 13 cultivars from Fujian, Guizhou and Hubei provinces in China were collected. Multiple chemometrics were subjected to analyze nutritional composition, structural characteristics and apparent attributes (transmittance, viscosity and color) of 13 PGs. The results discovered that total sugar contents (TSC) varied (71.94%-89.08%). Total phenolic contents (TPC, 0.31-4.35 mg/g), amino acids contents (aspartic acid, serine, glycine, alanine, isoleucine, leucine and cysteine), minerals contents (Cu, Fe, Mn, Zn and P) and a* (-0.54-14.60) had significant differences (P < 0.05). Three cultivars from Guizhou province had higher value of a* but lower minerals contents, among which Yingqing (YQG) had the highest levels of TPC and a*, and Jiazhouzaotao (JZZ) had abundant amino acids. Principal component analysis (PCA) and step linear discrimination analysis (SLDA) results indicated 13 PGs were automatically grouped with cultivars and geographical regions. In association models, contents of lysine and potassium in 13 PGs were positively related to transmittance (T) and viscosity (eta) was mainly positively asso-ciated with molecular weight. The accumulation of TPC and phosphorus could affect color of PG. Overall, the differences on physicochemical properties of 13 PGs cultivars mainly derived from nutritional compositions with different contents.