用SPME方法分析不同成熟度哈密瓜香气的研究

本文采用固相微萃取方法对不同成熟度金皇后甜瓜汁的香气进行富集,经GC-MS联机检索分析,得到45种成熟金皇后甜瓜的挥发成分,其中酯类有33种,占峰面积83.31%,根据Guadagni的香气值理论,初步确定其中的9种成分为金皇后甜瓜的特征香气,它们占峰面积的65.49%,对甜瓜的整体香气有关键性的影响。在未成熟金皇后甜瓜中检测到7种C9醇和醛,其中不饱和醇、醛有5种,占峰面积的28.21%,它们呈现浓郁的似黄瓜的青鲜气,是未成熟甜瓜的特征香气。研究结果表明,采用固相微萃取检测出的不同成熟度甜瓜的香气与感官评定的结果相符。

Analysis of Aromatic Compounds in Ripe and Unripe Golden Empress Melon (Cucumis Melon L.)by Solid Phase Microextraction

volatile compounds were detected in ripe Golden Empress melon by combining solid phase microextractionwith GC-MS method. Of them 33 esters were identified tentatively and their peak areas reached 83.31%. According toGuadagni theory of aroma value, 9 compounds of them contributed much to the overall aroma perception of the ripe melonand were of characteristic aroma most possibly. Five C9 unsaturated alcohols and aldehydes were isolated from unripe GoldenEmpress melon, including (Z)3-nonenol, (E)2-nonenol, (Z)6-nonenal, (E)2-nonenal and (E,Z)2,6-nondienal. Their peak areasconstituted of 28.21%. They possessed a strong cucumber-like aroma, considered to be characteristic aroma of the unripemelon. The analysis results demonstrated that the key volatile components of the different matured melon matched well withtheir organoleptical properties.