| 不同薄皮甜瓜品种成熟果实中芳香物质的分析 |
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| 引用本文： | 齐红岩,刘勇,刘轶飞.不同薄皮甜瓜品种成熟果实中芳香物质的分析[J].中国瓜菜,2011,24(6):1-6. |
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| 作者姓名： | 齐红岩 刘勇 刘轶飞 |
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| 作者单位： | 设施园艺省部共建教育部重点实验室;辽宁省设施园艺重点实验室;沈阳农业大学园艺学院 沈阳 110866 |
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| 基金项目： | 辽宁省重大攻关项目，辽宁省教育厅创新团队项目，沈阳市科技计划项目 |
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| 摘 要： | 研究不同薄皮甜瓜品种类群成熟果实中芳香物质主要构成成分的异同。采用顶空固相微萃取技术(HS-SPME)提取甜瓜果实中的芳香物质,用气相色谱—质谱联用仪(GC-MS)和气相色谱仪(GC-FID)进行定性和定量分析。结果表明:5大类群薄皮甜瓜代表品种玉美人、龙甜3号、高甜黄金道、日本甜宝和香沙蜜果实成熟时香气以酯类物质为主,同时含有少量醛类、酮类、醇类、酸及其他物质。其中乙酸乙酯、乙酸-2-甲基-1-丁酯、乙酸己酯和乙酸苯甲酯是各品种果实中共有的酯类,其相对含量在不同品种中占总芳香成分的49.71%～84.95%。同时,各品种甜瓜均含有特有酯类。对这4种酯类物质的定量分析表明,乙酸乙酯在各品种中含量均为最高,龙甜3号和香沙蜜果实中4种酯类含量明显低于其他3个品种。各香气成分种类、含量和相互之间构成比例的差异是导致薄皮甜瓜果实风味不同的原因。
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| 关 键 词： | 薄皮甜瓜 芳香物质 酯类 GC-MS |
Qualitative and Quantitative Analysis of Aroma Compounds in Ripe Different Oriental Melons |
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| QI Hong-yan,LIU Yong,LIU Yi-fei.Qualitative and Quantitative Analysis of Aroma Compounds in Ripe Different Oriental Melons[J].China Cucurbits And Vegetables,2011,24(6):1-6. |
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| Authors: | QI Hong-yan LIU Yong LIU Yi-fei |
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| Institution: | (Key Laboratory of Protected Horticulture,Ministry of Education·Key Laboratory of Protected Horticulture of Liaoning Province,College of Horticulture,Shenyang Agricultural University,Shenyang,Liaoning,110866,China) |
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| Abstract: | The aromatic compounds in ripe fruits of different oriental melon cultivars were investigated.Head-space solid phase microextraction(HS-SPME) was used to extract aromatic compounds in fruit,and qualitative and quantitative analysis of aromatic compounds were conducted by GC-MS and GC-FID.The results showed that the aroma constituents and content were different in ripe fruits of five representative cultivars Yummier,Longtian No.3 Gaotian Huangjindao,Japanese Tianbao and Xiangshami.However,volatile esters were predominant constituents,and small quantities of aldehydes,ketones,alcohols,acids and others were also present in fruits.Ethyl acetate,1-butanol,2-methyl acetate,hexyl acetate,and phenylmethyl acetate were existed in all five cultivars tested,and accounted for 49.71%-84.95% of total aromatic compounds depending on cultivars.Also,special esters were existed in all cultivars.Ethyl acetate was the major esters in all cultivars.Longtian No.3 and Xiangshami had lower level of ester in their fruits.Therefore,aromatic compound constituents and content contribute to flavor of oriental melon fruits. |
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| Keywords: | Oriental melon Aromatic compounds Esters GC-MS |
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