生熟西瓜子中挥发性成分分析研究

Analysis of Volatile Components in Roasted and Raw Watermelon Seeds

采用同时蒸馏萃取装置萃取西瓜子中的挥发性成分,用气相色谱—质谱联用方法,分析其挥发性成分并进行对比。结果表明,西瓜子挥发性成分中含有多种酸类和酯类化合物,以色谱峰面积归一化法测定各成分的相对百分含量。生西瓜子中挥发性主要成分有亚油酸、软脂酸、油酸和硬脂酸,这4种组分占全部被检测组分的91.24%。熟西瓜子中挥发性主要成分有诱烯醇、2,4-癸二烯醛、软脂酸、油酸和硬脂酸,这5种组分占全部被检测组分的87.78%。熟西瓜子与生西瓜子相比,油酸、诱烯醇含量提高。同种挥发性成分在生熟西瓜子中的含量相对稳定。

Volatile components of roasted and raw watermelon seeds were analyzed in this paper. They were extracted by simuhaneous distillation equipment （SDE） and then analyzed by GC-MS. The results showed that the volatile components had many kinds of acids and esters, the relative percentages of the constituents were determined by normalization method. The main volatile components in raw watermelon seeds were hnoleic acid, palmitic acid, oleic acid and stearic acid. These four kinds of constituents accounted for 91.24% of the total constituents. The main volatile components in roasted watermelon seeds were bombykol, 2,4-decadienal, palmitic acid, oleic acid, stearic acid, these five constituents accounted for 87.78% of the total constituents. The contents of the oleic acid and bomhykol were increased after roasting. The same volatile components of roasted and raw watermelon seeds remain comparatively steady.