不同品种南瓜品质和挥发性成分分析

Analysis of Quality and Volatile Components in Different Varieties of Pumpkin

以5个品种南瓜为研究对象,比较其理化性状、营养成分、总酚及抗氧化活性和挥发性成分间的差异。采用灰色关联分析综合评价了南瓜9个主要品质性状;采用顶空固相微萃取-气相色谱质谱联用法分析南瓜果实挥发性成分,并对其进行主成分分析(Principal component analysis,PCA)。结果表明,5种南瓜的干物质、肌醇、抗坏血酸含量分别介于36.95%~50.91%、1.48~17.02 mg/g和2.17~15.26 mg/100 g,均表现为香缘早最高,221-09最低;香缘早的pH(7.95)和蔗糖含量最高(52.04 mg/g)、总酸含量最低(7.54 mg/kg),而黑小宝pH(7.26)和蔗糖最低(20.17 mg/g)、总酸最高为29.75 mg/kg;淀粉含量介于1.06%~3.65%,表现为221-09最高而黑小宝最低;果糖、葡萄糖含量分别介于21.39~57.97 mg/g和15.74~39.51 mg/g,均为221-09最高而香缘早最低;总酚含量、DPPH值和ABTS值分别介于2.44~3.00 mg GAE/g、0.15~0.33 mg TE/g和0.09~0.25 mg TE/g之间,均为221-09含量最高而香缘1号最低。灰色关联分析结果表明,香缘早位列第一,其次为221-09,综合品质优。5种南瓜共检测出50种挥发性成分,PCA分析发现香缘早香气成分最丰富且与其余品种具有显著性差异。相对香气活度值大于1的风味成分有1-辛烯-3醇、芳樟醇、2-甲基-2-丁醛、己醛、青叶醛、壬醛、反式-2-壬醛、3,5-辛二烯-2-酮、β-紫罗酮,确定其为关键香气成分。本研究结果可为南瓜优良育种、品质评价、加工及产品开发提供参考依据。

Five varieties of pumpkins were used as the research objects to compare their physical and chemical properties,nutritional components,total phenols,antioxidant activity and volatile components.Grey correlation analysis was used to comprehensively evaluated the nine main quality characters of pumpkins,the volatile components of pumpkins were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry,and principal component analysis(PCA)was carried out.The results showed that the contents of dry matter,inositol and ascorbic acid in the five kind of pumpkins ranged from 36.95%to 50.91%,1.48 to 17.02 mg/g and 2.17 to 15.26 mg/100 g,respectively,all of which were the highest value in Xiangyuanzao and the lowest value in 221-09.Xiangyuanzao had the highest pH value(7.95)and sucrose content(52.04 mg/g),the lowest value of total acid content(7.54 mg/kg),while Heixiaobao had the lowest pH value(7.26)and sucrose content(20.17 mg/g),and the highest value of total acid was 29.75 mg/kg.Starch content ranged from 1.06%to 3.65%,showing that 221-09 was the highest and Heixiaobao was the lowest.Fructose and glucose contents were ranged from 21.39 to 57.97 mg/g and 15.74 to 39.51 mg/g,respectively,both of which were the highest value in 221-09 and the lowest value in Xiangyuanzao.The total phenol content,DPPH value and ABTS value ranged from 2.44 to 3.00 mg GAE/g,0.15 to 0.33 mg TE/g and 0.09 to 0.25 mg TE/g,respectively,the content of 221-09 was the highest and Xiangyuanyihao was the lowest.The results of grey correlation analysis showed that the Xiangyuanzao edge ranked first,with excellent overall quality,followed by 221-09.A total of 50 volatile aroma components were detected in 5 kinds of pumpkins.PCA analysis found that the Xiangyuanzao components were the most abundant and significantly different from other varieties.The flavor components with relative aroma activity value(ROAV)greater than 1 were 1-octene-3 alcohol,linalool,2-methyl-2-butenal,hexanal,(E)-2-hexenal,nonanal,(E)-2-nonenal,(E,E)-3,5-octadien-2-one and beta-lonone,which were determined as the key aroma components.The results of this study can provide a reference for the excellent breeding,quality evaluation,processing and product development of pumpkin.