HS-SPME-GC-MS分析两种南瓜肉挥发性成分

Volatile Constituents from Pulp of Two Cucurbita moschata by Head-Space Solid Micro-Extraction Coupled with GC-MS

目的:分析两种南瓜(蜜本和超甜蜜本)肉挥发性成分。方法:采用顶空固相微萃取和气质联用技术(HS-SPME-GC-MS),结合保留指数法,首次采用峰面积归一化法计算各化合物的相对百分含量来分析两种南瓜肉的挥发性成分。结果:从蜜本南瓜、超甜蜜本南瓜果肉中分别鉴定出29,23个化合物,分别占总峰面积的96.55%,94.04%,其中蜜本和超甜蜜本有23种共有成分。结论:蜜本南瓜果肉的挥发性成分以吡喃酮(16.66%)和β-紫罗兰酮(7.44%)含量最高,超甜蜜本南瓜果肉挥发性成分中含量较高的是吡喃酮(14.87%)和棕榈酸(13.20%);蜜本和超甜蜜本南瓜果肉的挥发性成分具有差别。

Objective： To study the volatile constituents from pulp of two Cucurbita moschata （miben, chaotianmiben）. Method： The volatiles were analyzed by head-space solid micro-extraction, coupled with GC-MS and Kovats indices for the first time. A quantitative analysis in percent was performed by peak area normalization measurements. Result： Twenty-nine compounds were identified from miben and 23 from chaotianmiben C. moschata. 96.55 % and 94.04% of the total essential constituents respectively. The two C. moschata, had 23 common components. Conclusion： Pyranone （16.66%）, β-ionone （7.44%） were the highest components of the total essential constituents of C. moschata （miben） ; pyranone （ 14.87% ）, hexadecanoic acid （ 13.20% ） were the highest components of the total essential constituents of C. moschata （ chaotianmiben＇ . The volatile constituents were different between the two C. moschata.