用热脱附方法分析哈密瓜香气成分

Analysis of Aroma Components of Cantaloupe by Thermal Desorption Method

为探究哈密瓜主要香气成分,该文采用热脱附方法对哈密瓜果肉、哈密瓜果汁的香气进行富集,经气相色谱质谱法(GC-MSD)联机进行检索分析。结果显示,哈密瓜果肉、哈密瓜果汁香气成分和含量存在一定的差异,并从中检测出56种香气成分,其中哈密瓜肉香气成分有31种,哈密瓜汁的香气成分有46种,共同香气物质为乙酸甲酯、乙酸乙酯、丙酸甲酯、异丁酸甲酯、丙酸乙酯、异丁酸乙酯、乙酸丙酯、丁酸甲酯、乙酸异丁酯、丁酸乙酯、丙酸异丁酯、丁酸异丁酯、双戊烯、己酸乙酯、乙酸己酯、乙酸叶醇酯、己酸烯丙酯、4-甲基环己烯、乙酸苄酯、3-环己基丙酸烯丙酯、桉叶素、苯甲醇、2,6-二叔丁基对甲苯。本研究结果可为研发人员调配哈密瓜香精的选择提供参考,对哈密瓜进一步开发和利用具有一定的意义。

In order to explore the main aroma components of cantaloupe,this article used the thermal desorption method to enrich the aroma of cantaloupe pulp and cantaloupe juice,and conducts online search and analysis by gas chromatography-mass spectrometry(GC-MSD).The results showed that there were certain differences in the aroma components and contents of cantaloupe pulp and cantaloupe juice,and 56 aroma components were detected from them,of which there were 31 aroma components of cantaloupe meat,46 aroma components of cantaloupe juice,and the common aroma substance is methyl acetate.Ester,ethyl acetate,methyl propionate,methyl isobutyrate,ethyl propionate,ethyl isobutyrate,propyl acetate,methyl butyrate,isobutyl acetate,ethyl butyrate,isopropionate Butyl ester,isobutyl butyrate,dipentene,ethyl hexanoate,hexyl acetate,folate,allyl hexanoate,4-methylcyclohexene,benzyl acetate,3-cyclohexyl propyl Allyl acid,eucalyptol,benzyl alcohol,2,6-di-tert-butyl-p-toluene.The results of this study can provide a reference for R&D personnel in the selection of cantaloupe flavor,and have certain significance for the further development and utilization of cantaloupe.