【作者】 王彩霞；

【导师】 毕阳；

【作者基本信息】 甘肃农业大学 ， 食品科学， 2007， 硕士

【摘要】 采用固相微萃取及气质联用(SPME -GC-MS)技术分析了薄皮(白棒子、金塔寺、梨瓜)和厚皮甜瓜(黄河蜜、银帝、玉金香)的挥发性风味物质。并对薄皮甜瓜常温贮藏期间的品质及挥发性风味物质的变化进行了研究。结果表明:1.薄皮甜瓜中共检出137种挥发性成分,其中“白棒子”、“金塔寺”和“梨瓜”分别为88种、99种和88种。共有的酯类物质包括:乙酸乙酯,乙酸-2-甲基丙酯,丁酸乙酯,乙酸丁酯,乙酸-3-甲基-1-丁酯,乙酸戊酯,3,6-二甲基戊内酯,乙酸-2-己烯-1酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,γ-己内酯,乙酸苄酯,乙酸苯乙酯,乙酸-2-甲基环戊酯,γ-癸内酯,2-丙烯酸十二酯。2.厚皮甜瓜中共检出138种挥发性成分,其中“黄河蜜”、“银帝”和“玉金香”分别为97种、86种和91种。共有的酯类物质包括:乙酸乙酯,乙酸丁酯,乙酸戊酯,乙酸-2-己烯-1酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,乙酸苄酯,二乙酸-2,4-戊二酯,乙酸苯乙酯,乙酸-2-甲基环戊酯,乙酸苯丙酯,γ-癸内酯,邻苯二甲酸二乙酯,2-丙烯酸十二酯。3.甜瓜中乙酸酯类物质的含量在挥发性风味物质和酯类物质中占据了很大的比例。乙酸乙酯,乙酸丁酯,乙酸戊酯,二乙酸-1,2-乙二酯,二乙酸-1,2-丙二酯,二乙酸-2,3-丁二酯,二乙酸-1,3-丙二酯,1-甲基乙氧基乙酸乙酯,乙酸苄酯,乙酸苯乙酯,乙酸-2-己烯-1酯,乙酸-2-甲基环戊酯,γ-癸内酯,2-丙烯酸十二酯为甜瓜共有的酯类物质。薄皮甜瓜中乙酸乙酯含量高于厚皮甜瓜。4.常温贮藏期间薄皮甜瓜的硬度、可溶性固形物,L*(亮度)、可滴定酸、总糖含量、Vc含量均呈下降的趋势; b*(黄绿色素)、C(色饱和度)、糖酸比、可溶性果胶则逐渐上升;氨基酸含量则是先升后降的变化。总挥发性物质的释放不断升高,如乙酸酯类物质、乙酸乙酯、乙酸丁酯和乙酸己酯。而乙酸苄酯和支链酯类物质则是先升后降。丁酸乙酯,2-甲基丁酸乙酯和乙醇则是先降后升。更多还原

【Abstract】 The volatile compounds of oriental melons(cv. Baibangzi,Jintasi,Ligua)and muskmelons(cv. Huanghemi,Yindi,Yujinxiang)were analyzed with SPME and GC-MS. The changes of qualities and volatile compounds were also studied on oriental melon during storage at room temperature. The results showed as below:1. 137 kinds of volatile compounds were found in oriental melons. 88, 99 and 88 kinds were found in“Baibangzi”,“Jintasi”and“Ligua”, respectively. The common esters included acetic acid, ethyl ester; acetic acid, 2-methyl propyl ester; butanoic acid, ethyl ester; acetic acid, butyl ester; 1-butanol, 3-methyl,acetate; acetic acid, pentyl ester; 3,6-dimethy, pentanolide; 2-hexenyl acetate; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester;γ-hexalactone; benzyl acetate; phenethyl acetate; cyclopentanol, 2-methyl, acetate;γ-decalactone and 2-propenoic acid, dodecylester.2. 138 kinds of volatile compounds were found in muskmelons. 97, 86 and 91 kinds were found in“Huanghemi”,“Yindi”and“Yujinxiang”, respecively. The common esters included acetic acid, ethyl ester; acetic acid, butyl ester; acetic acid, pentyl ester; 2-hexenyl acetate; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester; benzyl acetate; 2,4-diacetoxypentane; benzenepropanol, acetate; cyclopentanol, 2-methyl, acetate; benzenepropanol, acetate;γ-decalactone; 1,2-benzenedicarboxylic acid, diethyl ester and 2-propenoic acid, dodecylester.3. Acetic esters took a large part in all volatile compounds and also in esters in melons. The common esters included acetic acid, ethyl ester; acetic acid, butyl ester; acetic acid, pentyl ester; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester; benzyl acetate; phenethyl acetate; 2-hexenyl acetate; cyclopentanol, 2-methyl, acetate;γ-decalacton and 2-propenoic acid, dodecylester. The content of acetic acid, ethyl ester in thin-skin melons is higher than muskmelons.4. The fruit firmness, TSS, index of L*, titratable acid, total sugar and Vc content of oriental melon gradually reduced during storage at room temperature;however, index of b* and C, sugar-acid ratio and soluble pectin content gradually increased. The amino acid content increased during the beginning then decreased. The total volatile compounds got higher continually, such as acetic esters; acetic acid, ethyl ester; the acetic acid, butyl ester and acetic, acid hexyl ester. Benzyl acetate and branched esters increased during the beginning then decreased. Butanoic acid, ethyl ester; butanoic acid, 2-methyl-ethyl ester and ethanol decreased at first then increased.更多还原