| 果腔顶空法分析厚皮甜瓜"银帝"的挥发性成分 |
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| 引用本文： | 蒋玉梅,毕阳,周小平,梁琪,周围.果腔顶空法分析厚皮甜瓜"银帝"的挥发性成分[J].食品工业科技,2005,26(8):173-175. |
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| 作者姓名： | 蒋玉梅 毕阳 周小平 梁琪 周围 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070
2. 甘肃出入境检验检疫局,甘肃,兰州,730020 |
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| 基金项目： | 澳大利亚国际农业研究中心(ACIAR PHT／1998／140) |
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| 摘 要： | 采用果腔顶空法结合气-质联用(GC/MS)技术分析了“银帝”厚皮甜瓜的挥发性风味物质。该法共分离出82种化合物,初步定性60种,其中以酯类为主体,主要包括乙酸乙酯、丙酸-2-丁烯酯、羟氨基甲酸乙酯、丁二酸甲酯乙酯和2-甲基丁酸乙酯等。果腔顶空法无需溶剂、简便、快速,减化了传统风味物质测定方法的样品前处理环节, 使所测挥发性风味成分更接近于天然。
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| 关 键 词： | 甜瓜 挥发性风味成分 果腔顶空 气-质联用 |
| 文章编号： | 1002-0306(2005)08-0173-04 |
| 修稿时间： | 2004年12月30 |
Analysis of the volatile compounds by headspace from cavity of muskmelons(cv.‘Yindi’) |
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| Jiang Yumei.Analysis of the volatile compounds by headspace from cavity of muskmelons(cv.‘Yindi’)[J].Science and Technology of Food Industry,2005,26(8):173-175. |
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| Authors: | Jiang Yumei |
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| Affiliation: | Jiang Yumei et al |
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| Abstract: | The volatile compounds were analysed by headspace from cavity of muskmelons (cv. 'Yindi'). 82 compounds were separated and 60 compounds of them were tentatively identified with GC/MS. Aliphatic esters have important contribution to the aroma of muskmelons, which include acetic acid ethyl ester; 2-buten-1-ol propanoate, carbamic acid hydroxy- ethyl ester, butanedioic acid ethyl methyl ester and butanoic acid 2-methyl -ethyl ester et al. The present method uses no organic solvent during pretreatment and is both convenient and rapid, and the results are close to actual status. |
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| Keywords: | Cucumis melo L volatile components headspace from cavity GC-MS |
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