摘要
通过研究薄皮甜瓜香气成分,旨在为薄皮甜瓜品种选育和风味评价提供依据。采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术对‘白玉糖’甜瓜果实香气进行分析,共鉴定出香气物质58种,其中酯类17种、醇类8种、醛类3种、酮类8种、烃类10种、酸类3种、含硫化合物3种、其他类物质6种。‘白玉糖’的香气成分主要包括乙酸苯甲酯、2,3-丁二醇二乙酸酯、乙酸己酯、乙酸丁酯、乙酸-2-甲基-1-丁酯、乙酸-2-苯基乙酯、2-乙基丁酸烯丙酯、α-法尼烯、(6Z)-壬烯-1-醇、(E)-壬烯醛、烯丙基甲基硫醚、甲基硫丙杂环,占香气总含量的81.52%。烯丙基甲基硫醚、甲基硫丙杂环首次在甜瓜果实中测出,推测二者对其风味具有重要影响。
The objective of this study was to provide scientific basis for oriental melon breeding and flavor evaluation by ana-lyzing on volatile compounds. Using headspace solid phase micro-extraction（SPME）and GC-MS method for volatile analy-sis in‘Baiyutang’fruits,58 compounds were recovered,consisting of 17 esters,8 alcohols,3 aldehydes,8 ketones,10 hydro-carbon,3 acids,3 sulfur compounds and 6 others. The key volatile compounds of‘Baiyutang’included Acetic acid phenyl methyl ester,2,3-Butanedioldiacetate,Acetic acid hexyl ester,Acetic acid butyl ester,1-Butanol- 2-methyl-acetate, Acetic acid 2-phenylethyl ester,Allyl 2-ethyl butyrate,alpha-Farnesene,（E）-6-Nonenal,（6Z）-Nonen-1-ol,Allyl meth-yl-Sulfide,Methyl-thiirane,which account for 81.52% of the total peak areas. Allyl methyl-Sulfide and Methyl-thiirane have not been reported in melon fruit,it is speculated that it had important effect on the flavor.
出处
《中国瓜菜》
CAS
2014年第5期14-17,共4页
China Cucurbits And Vegetables
基金
现代农业产业技术体系建设专项(CARS-26-01)
国家科技支撑计划项目(2012BAD02B03)
