摘要
采用SPME与GC-MS联用技术,测定哈甜-2号薄皮甜瓜后熟过程中7个时期果实香气物质的种类及其相对含量。试验共检测到香气物质77种,香气物质的种类随果实的后熟而减少,且含量均有不同变化。其中酯类物质达40种,占香气成分峰面积的90%以上,共有12种特征性酯类,包括乙酸甲酯、乙酸乙酯、乙酸丙酯、乙酸异丁酯、丁酸乙酯、乙酸丁酯、乙酸-2-甲基-1-丁酯、3-羟丙基硫代乙酸酯、乙酸己酯、2,3-丁二醇二乙酸酯、异丙氧基乙酸乙酯和乙酸苄基酯。酯类物质是果实香气的重要组成成分,其中乙酸乙酯与2,3-丁二醇二乙酸酯相对含量的变化较为明显。
The kinds of volatile flavor substance and their relevant contents in oriental melon(Cucumis melo L.var.makuwa Makino)cultivar 'Hatian-No.2'during 7 stages of after-ripening period were tested by SPME combined with GC-MS technology.77 kinds of volatile substance were found and the kinds of volatile flavor substance reduced along with the fruit after-ripening and there were different level changes in flavor contents.40 kinds of esters were found,which took over 90 % of the total flavor component content.There were 12 kinds esters,including Methyl acetate;Ethyl Acetate;Acetic acid,propyl ester;Acetic acid,isobutyl ester;Butanoic acid,ethyl ester;Acetic acid,butyl ester;2-Methyl-1-butyl acetate;S-(3-Hydroxypropyl)thioacetate;Acetic acid,hexyl ester;2,3-Butanediol-diacetate;Isopropoxyacetic acid,ethyl ester;Acetic acid,phenylmethyl ester.The important aromatic compounds were esters,among which the changes in relative content of Ethly1 Acetate and 2,3-Diacetate are remarkable.
出处
《中国蔬菜》
北大核心
2011年第16期79-85,共7页
China Vegetables
基金
黑龙江省"十一五"科技攻关项目(GB06B112-4)
