摘要
采用固相微萃取(SPME)与气相色谱-质谱(GC-MS)联用的方法,对品质差异较大的山农黄金1号、Sweet delight(美国)和Takami(日本)厚皮甜瓜果实成熟过程中挥发性物质进行分析鉴定。结果表明,不同品种厚皮甜瓜果实成熟过程中挥发性物质组成和相对含量不同。山农黄金1号、Sweet delight和Takami果实成熟过程中共分离出156种挥发性物质,主要为酯类、醛类和醇类等化合物。山农黄金1号甜瓜果实未成熟时挥发性物质以醛类物质为主;随着果实的发育,近成熟时醇类、醛类物质含量急剧降低,酯类物质含量迅速升高;果实成熟时挥发性物质以酯类物质为主。Sweet delight果实未成熟时挥发性物质以醛类、醇类物质为主;随着果实的发育,醇类物质含量逐渐降低,醛类、酯类物质含量逐渐升高;果实成熟时挥发性物质以醛类物质为主。Takami果实未成熟时挥发性物质以醇类、醛类物质为主;果实成熟时挥发性物质以酯类、醛类物质为主。
This current study focuses on the volative components which present in three different muskmelon cuhivars Shannonghuangjin No. 1, Sweet delight and Takami during fruit development. The fruit was sampled by SPME （Solid phase microextraction） combined with GC -MS（ Capillary gas chromatography-mass spectrometry）. The results indicated that volative components and contents of muskmelon differ in cuhivars. 156 components were separated from the three muskmelon cuhivars. Aldehydes, alcohols,esters were the major constituents in muskmelon fruit. Aldehydes were the major volative components of the immature muskmelon and esters were the major aroma of the mature muskmelon in Shannonghuangjin No. lwhich is highly aromatic ,whereas Sweet delight is not aromatic and aldehydes were the major volative components during fruit development. Alcohols and aldehydes were the major volative components of the immature muskmelon, esters and aldehydes were the maior volative components of the mature muskmelon in Takami.
出处
《中国蔬菜》
北大核心
2007年第4期7-11,共5页
China Vegetables
基金
国家自然科学基金(30471191)
山东省良种产业化项目
