薄皮甜瓜果实不同部位中的挥发性酯类物质与氨基酸的关系

The Relationship between Volatile Esters and Free Amino Acids in Different Parts of Ripe Melon(Cucumis melo L.)

结合固相微萃取法(SPME)和气质联用仪(GC-MS)检测薄皮甜瓜果实成熟时期不同部位中挥发性酯类物质和游离氨基酸的种类及含量的结果表明,果实中有25种挥发性酯类物质,脐果肉、中果肉、蒂果肉以及瓜瓤中的酯类物质种类分别为17种、13种、7种和13种,相对含量分别为71.67%、61.45%、51.46%和68.76%。果肉中共检测到12种游离氨基酸,脐果肉、中果肉和蒂果肉中游离氨基酸含量依序呈递减趋势,与总酯类物质和支链酯类物质的种类及含量趋势变化相一致。

The types and contents of volatile esters and free amino acids in different parts of melon （Cucumis melo） fruit during ripening were investigated. Volatiles were collected using the solid-phase microextraction （SPME） and the volatile esters were then identified by GC-MS. The results indicated that twenty-five of the volatile esters were identified, there were 17, 13, 7 and 13 esters in umbilicus part of the mesocarp （UM） and middle part of the mesocarp （MM） and pedicel part of the mesocarp （PM） and pulp, repectively, with their relative contents were 71.67%, 61.45%, 51.46% and 68.76%. Twelve free amino acids were detected in flesh, while their contents exhibited a decrease trend in UM, MM and PM, which was in agreement with the types and contents of both total esters and branched-chain esters.