不同厚皮甜瓜品种成熟果实香气成分的GC-MS分析  

Analysis of aromatic compounds in three muskmelon cultivars (Cucumis melon)by solid phase microextraction with GC-MS

作　　者：李国生[1] 焦自高[2] 陈子雷[3] 赵善仓[3] 王崇启[2] 董玉梅[2] 肖守华[2] 

机构地区：[1]山东省农业科学院土壤肥料研究所,山东济南250100 [2]山东省农业科学院蔬菜研究所,山东济南250100 [3]山东省农业科学院中心实验室,山东济南250100

出　　处：《果树学报》2010年第4期591-597,共7页Journal of Fruit Science

基　　金：国家西甜瓜技术体系(NYCYTX-36-02-12)

摘　　要：采用顶空固相微萃取（HS-SPME）和气相色谱质谱联用技术（GC-MS）分析厚皮甜瓜新品种A69、鲁厚甜1号和A74×75成熟果实香气成分。结果表明,（1）3种不同品种厚皮甜瓜共鉴定出136种挥发性物质,其中包括63种酯类、22种醇类、9种醛类、12种酮类和19种烯类,它们占测定芳香物质总数的91.9%,相对含量占总峰面积的86.72%~87.95%,为参试甜瓜主要香气成分。（2）A69号、鲁厚甜1号和A74×75检测到的挥发性香气成分类型分别为97种、40种和71种,以A69号香气种类和数量最为丰富,其香型与品尝口感和外观评价相一致。（3）3种厚皮甜瓜品种间香气成分种类和含量均存在显著差异,可作为区分不同品种的重要参考指标之一及厚皮甜瓜品种香型划分的重要依据。The aromatic components of ripe fruits of 3 muskmelon （Cucumis melon L.）cultivars （A69,Luhoutian 1 and A74× 75） were identitied by combining headspace solid-phase microextraction （HS-SPME） with GC-MS method. Results showed that 136 volatile aromatic compounds in the fruits were identified . The major volatile aromatic compounds in melon consisted of 63 esters, 22 alcohols, 9 aldehydes,12 ketones and 19 alkenes which reached to 91.9% of the total aromatic number. According to their peak areas, the total relative content amounted to 86.72% to 87.95%. The number of main volatile aroma components identitied from A69, Luhoutian1 and A74×75 melons were 97, 40 and 71 , respectively. The fragrance varieties and quantities of A69 were more copious than that of the other two melons and its fragrant type was correspond to its taste and sensory evaluation. There were significant diferences in aromatic components and relative contents among these three varieties, which could be used as an important index to evaluate different varieties of muskmelon and one of the important bases for the classification of their sweet-smelling category.

关 键 词：厚皮甜瓜 顶空固相微萃取 香气 GC-MS分析 

分 类 号：S652[农业科学—果树学]