南瓜5个品种果肉的挥发性成分分析

Volatile Components in Flesh of Five Pumpkin Varieties

摘要:

为了解南瓜（Cucurbita sp.）果实中的特征风味物质，采用顶空固相微萃取气质联用（HS-SPME-GC-MS）技术对5个品种（‘新美玉’、宝丰’、‘金磨盘’、‘健宝’和‘东升’）果肉的挥发性成分和含量进行测定并进行主成分分析。结果表明，从5个品种南瓜果肉中共检测出68种挥发性成分，以醇类、醛类和烃类为主，其中壬醛、正己醛、反，反-2，4-庚二烯醛、顺-壬-3-烯-1-醇和正己醇等化合物为南瓜果肉的主要风味物质。主成分分析表明，南瓜5个品种果肉的风味差异化合物主要有9种，其中十一醛和反-2-壬烯醛为‘健宝’和‘东升’的特征风味物质；1，9-壬二醇是‘宝丰’的标志性风味物质；‘金磨盘’和‘新美玉’因3-壬炔-1-醇相对含量较高而区别于其他品种。因此，特征挥发性物质为南瓜品种改良和品质评价提供参考。

Abstract:

In order to understand the characteristic flavor substances in flesh of pumpkin (Cucurbita sp.), the volatile components and contents in flesh of five pumpkin varieties, including ‘Xinmeiyu’, ‘Baofeng’, ‘Jinmopan’, ‘Jianbao’ and ‘Dongsheng’, were determined by Headspace-solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS), and the difference of volatile components was analyzed by principal component analysis (PCA). The results showed that there were 68 volatile compounds detected in flesh of five varieties, alcohols, aldehydes and hydrocarbons were dominate. Nonanal, hexanal, trans,trans-2,4-heptadienal, cis-3-nonen-1-ol and 1-hexanol were the main flavor components of pumpkin flesh. Principal component analysis showed that 9 volatile compounds caused the flavor differences in flesh of five varieties. The characteristic flavor components in ‘Jianbao’ and ‘Dongsheng’ were undecanal and trans-2-nonenal, and 1,9-nonanediol in ‘Baofeng’. ‘Jinmopan’ and ‘Xinmeiyu’ were distinguished from other varieties due to relatively high content of 3-nonyne-1-ol. Therefore, characteristic volatile substances provide reference for pumpkin variety improvement and quality evaluation.