3个甜瓜品种果实香气成分的HS-SPEM/GC-MS比较分析

Analysis of aromatic compounds in three melon cultivars(Cucumis melo L.) by solid phase microextracion with GC-MS

【目的】探究不同香味类型甜瓜品种成熟果实的特征香气成分。【方法】采用HS-SPME/GC-MS技术对香气成分进行测定分析。【结果】检测到网纹甜瓜‘C51’、‘C52’以及薄皮甜瓜‘白玉满堂’3个甜瓜品种香气成分种类分别为92种、58种、54种,以酯类为主。其中三者共有香气成分10种,为乙酸丁酯、乙酸-2-甲基-1-丁醇酯、乙酸己酯、(Z)-乙酸-3-己烯-1-醇酯、2,3-丁二醇二乙酸酯、乙酸辛酯、乙酸苯甲酯、苯基乙醇、(E)-6,10-二甲基-5,9-十一烷二烯-2-酮、十三烷,其中以乙酸苯甲酯含量最高。厚皮甜瓜‘C51’、‘C52’共有成分为8种,分别为丙酸-2-甲基丙酯、丁酸-2-甲基丙酯、乙酸庚酯、(Z)-乙酸-3辛烯-1-醇酯、丙酸-2-戊醇、2,4-壬二烯-1-醇、(E,Z)-2,6-壬二烯醛、(Z,Z)-3,5-辛二烯。氯乙酸-2-苯乙酯、丙酸-2-甲-3-苯乙酯为‘C51’果实所特有,含量分别高达16.58%和2.09%。(Z)-3-壬烯-1-醇、(E,Z)-3,6-壬二烯-1-醇、(E)-6-壬烯醛是‘C52’果实的特征香气成分,含量分别为2.57%、3.14%、4.29%。薄皮甜瓜‘白玉满堂’含硫化合物种类和含量远高于2个供试厚皮甜瓜品种,并且甲基硫代醋酸乙酯、2-甲基硫代乙酸甲酯、3-甲硫基丙酸乙酯、甲基硫丙杂环、烯丙基甲硫醚为其所独有,占其香气总含量的9.02%,其中烯丙基甲基硫醚、甲基硫丙杂环在甜瓜果实中未见报道,推测含硫化合物可能是薄皮甜瓜的特征香气成分之一。【结论】呼吸跃变型甜瓜香气成分种类最为丰富。不同类型甜瓜果实特征香气存在一定差异。

【Objective】To elucidate the characteristic aroma compounds of different melon cultivars.【Method】The ripened fruits were identified by combining headspace solid-phase microextraction(HS-SPME)with GC-MS method.【Result】The results showed that 92,58,54 kinds of compounds werefound from‘C51',‘C52'and‘Baiyumantang'respectively. Esters were their primary components.Among them 10 kinds of common compounds were detected,such as acetic acid butyl ester,1-butanol2-methyl-acetate,acetic acid hexyl ester,3-hexen-1-ol acetate,acetic acid octyl ester,2,3-butane-dioldiacetate,acetic acid phenyl methyl ester,phenyl ethyl alcohol,6,10-dimethyl-5,9-undecadien-2-one,tridecane. The relative content of acetic acid phenyl methyl ester was the highest. The cultivars‘C51'and‘C52'both had propanoic acid 2-methylpropyl ester,butanoic acid 2-methylpropyl ester,acetic acid heptyl ester,3-octen-1-ol acetate,2-pentanol propanoate,2,4-nonadien-1-ol,2,6-nonadienal,3,5-octadiene. Acetic acid 2-chloro-phenylethyl ester,propanoic acid 2-methyl-3-phenylpro-pyl ester were identified only in‘C51',their relative content accounted for 16.58%,2.09% respectively.The content of 2,4-Nonadien-1-ol,3-Nonen-1-ol,2,6-Nonadienal reached up to 2.57%,3.14%and4.29% respectively in‘C52',which could be its characteristic aroma constituents. The sulfur compoundsin‘Baiyumangtang'were far more than in‘C51'and‘C52'. Ethyl(methylthio)acetate,methyl 2-(me-thylthio)acetate,3-(methylthio)propanoic acid ethyl ester,methyl thiirane,allyl methyl sulfide werethe unique constituents of‘Baiyumantang',which accounted for 9.02% of the total aroma content,andmethyl thiirane and allyl methyl sulfide have not been reported in other melons,so they could be the char-acteristic constituents of'baiyumantang'.【Conclusion】The climacteric melon was rich in aroma. Thecharacteristic aroma compounds were different among different types of melon.