不同基因型黄瓜果实芳香物质组成及含量差异研究

Aroma components and their contents in cucumbers from different genotypes

【目的】研究不同基因型黄瓜果实芳香物质主要组成成分及含量的差异,为黄瓜的品质育种及其栽培提供依据。【方法】以11个不同基因型黄瓜果实为材料,采取固相微萃取结合气相色谱-质谱联用仪(GC-MS),对黄瓜果实的香气物质组成进行分析,并根据其香气值确定黄瓜果实的特征香气成分。【结果】从11个不同基因型黄瓜果实中共检测到78种芳香物质,主要包括醛类、醇类、酮类、烃类及酯类,其中醛类和醇类物质的相对含量最高,分别占芳香物质总量的56.30%～83.95%及7.78%～21.33%,表明醛类和醇类是黄瓜果实芳香物质的主体香气成分;烃类芳香物质1,4-辛二烯在黄瓜中属首次检出。【结论】根据检出芳香物质的香气值,确定(E,Z)-2,6-壬二烯醛、(E)-6-壬烯醛、(E)-2-壬烯醛、己醛、壬醛、(Z)-2-庚烯醛等16种化合物为黄瓜果实的特征香气成分,其中9种特征香气成分为不同基因型黄瓜所共有。

【Objective】 The fruit aroma components and contents from 11 cucumber genotypes were analyzed to distinguish the main components and contents difference.【Method】 Solid phase micro-extraction and gas chromatography-mass spectrometry（GC-MS） were used to explore aroma components of 11 genotypes cucumber fruit.And the characteristic aromas of cucumber fruits were determined according to aroma values.【Result】 It showed that the 78 aroma components were identified totally,including aldehydes,alcohols,ketones and olefins and the volatile aldehydes and alcohols accounted for 56.30%-83.95% and 7.78%-21.33% of the total volatiles content,respectively.Aldehydes and alcohols were the main aroma components.【Conclusion】 16 aroma components of cucumber fruits were identified as the characteristic aroma compounds according to aroma values of compounds such as（E,Z）-2,6-Nonadienal,（E）-6-Nonenal,（E）-2-Nonenal,Hexanal,Nonanal and（Z）-2-Heptenal,and among which 10 characteristic aroma compounds were in common among 11 genotypes.