不同品种甜瓜果实成熟过程中香气物质动态分析  

Dynamic Analysis of Aromatic Compounds in Different Cultivars of Melon during the Fruit Ripeness

作　　者：刘圆[1] 齐红岩[1] 王宝驹[1] 郭亮[1] 苏欣 

机构地区：[1]沈阳农业大学园艺学院,辽宁省设施园艺重点实验室,辽宁沈阳110161 [2]辽阳植物保护站,辽宁辽阳111000

出　　处：《华北农学报》2008年第2期49-54,共6页Acta Agriculturae Boreali-Sinica

基　　金：辽宁省自然科学基金项目(20062112)

摘　　要：研究不同甜瓜品种果实成熟过程中香气物质成分。采用顶空固相微萃取技术(HS-SPME)提取不同品种甜瓜果实成熟过程中的香气成分,用气相色谱质谱联用仪(GC-MS)进行测定分析。4个甜瓜品种在花后25 d(未成熟时期)的芳香物质以醛类和醇类物质为主。花后30 d的果实是一个醛类和醇类物质向酯类物质转化的时期。花后35d是甜瓜果实的成熟期,香气成分以酯类物质为主,仅有少量的醛类和醇类物质。4个甜瓜品种在果实成熟期共有的芳香物质有6种,均为酯类物质,分别是乙酸己酯、乙酸苯甲酯、乙酸异丁酯、乙酸丁酯、乙酸-2-甲基丁酯、2,3-丁二醇双乙酸酯和十四酸异丙酯;它们特有的香气物质以及特征性酯类种类和含量均不同,这些差异是不同甜瓜品种的香气类型不同的原因,从而构成了各品种甜瓜特有的典型性香气。The aromatic compounds in different cuhivars of melon during the fruit ripeness were studied. Head-space solid phase microextraction （HS-SPME） was used to extract aromatic compounds in different cultivars of melon during the fruit ripeness. Aromatic compounds were determined and analyzed by gas chromatograph-mass spectrophotometer （GC- MS）. The melon of 25 d after anthesis was unripe period. The major aromatic compounds of 4 cultivars melon in this period were aldehydes and alcohols. 30 d after anthesis was the period that translated aldehydes and alcohols to esters. The melon of 35 d after anthesis was ripe period. The major aromatic compounds were esters, except for fewer aldehydes and alcohols. There were 6 kinds of mutual aromatic esters in this 4 cultivars ripe melon, including Acetic acid, hexyl ester; Acetic acid,phenylmethyl ester; Acetic acid,2-methylprolyl ester; Acetic acid, butyl ester; 1-Butanol,2-methyl-acetate and 2,3-Butanedioldiacetate. The proper aromatic compounds and the kinds and contents of characteristic aromatic esters were also different. Those were the result of aroma type difference among melon cultivars. So the different cultivars of melons had their typicality aroma.

关 键 词：甜瓜 芳香物质 品种 成熟期 

分 类 号：S652[农业科学—果树学]