HS-SPME-GC-MS法分析西州蜜25号甜瓜贮藏中的香气成分

Analysis of Aroma Compounds of Muskmelon Xizhoumi 25(Cucumis melo) during Storage by HS-SPME-GC-MS

以海南产网纹甜瓜西州蜜25号为试材,采用顶空固相微萃取气质联用技术(HS-SPME-GCMS)分析甜瓜在5℃低温贮藏过程中的香气成分及变化规律。结果表明,西州蜜25号甜瓜样品最佳前处理条件为:萃取头为二乙烯基苯/碳分子筛/聚二甲基硅氧烷(50/30μm DVB/CAR/PDMS),最佳富集香气的样品量6 g,萃取温度40℃,萃取时间30 min;西州蜜25号甜瓜香气中共检测到54种化合物,其中酯类38种、醇类10种、醛类4种、酮类1种和烷烃类1种;在贮藏过程中,香气成分的相对含量及种类在不断变化,酯类化合物和醇类化合物的相对含量总体升高,醛类和酮类化合物的相对含量总体降低;一直持有的香气成分有23种,贮藏0、11、31 d时,23种香气的相对含量之和占总香气成分相对含量分别是87.18%、81.41%和82.63%,初步认为23种香气成分对果实的香气贡献最大。

Aroma compounds and the change law in muskmelon Xizhoumi 25（Cucumis melo） from Hainan were analyzed during storage at 5 ℃ by Headspace Solid-phase Microextraction Coupled with Gas Chromatography（HS-SPME-GC-MS）. The results showed that, the best pretreatment conditions were as follows： the extraction fiber was 50/30 μm DVB/CAR/PDMS, sample weight was 6 g, extraction temperature was 40 ℃ and extraction time was 30 minutes. A total of 54 volatile aroma components were identified, including 38 kinds of esters, 10 alcohols, 4 kinds of aldehydes, one kind of ketones and one kinds of alkane. The relative contents and varieties of aroma compounds were constantly changing during storage, the relative contents of esters and alcohols increased, while the relative contents of aldehydes and ketones decreased. There were 23 kinds of aroma com-pounds in 54 compounds existed in the whole storage, the ratio of total content of 23 kinds aroma compounds to all aroma compounds contents was 87.18%, 81.41% and 87.18% respectively at day 0, day 11 and day 31 of storage. It was believed that 23 kinds of aroma compounds had the greatest contribution to the aroma of Xizhoumi 25（Cucumis melo）.