Home > Archive>Volume 28, Issue 6, 2020 >633-643. DOI:10.11926/jtsb.4226
PDF HTML XML Export Cite reminder
Volatile Components in Flesh of Five Pumpkin Varieties
Author:
  • Article
    • | |
  • Metrics
    • |
  • Reference [30]
    • |
  • Related [20]
    • | | |
  • Comments
    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.

    Reference
    [1] DINI I, TENORE G C, DINI A. Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp[J]. LWT-Food Sci Technol, 2013, 53(1):382-385. doi:10.1016/j.lwt.2013.01.005.
    [2] HOU C Q, ZHANG Y D. Healthcare of pumpkin[J]. Seed Ind Guide, 2017(6):27-28. doi:10.3969/j.issn.1003-4749.2017.06.011. 侯成全, 张有铎. 保健南瓜浅谈[J]. 种业导刊, 2017(6):27-28. doi:10.3969/j.issn.1003-4749.2017.06.011.
    [3] ZANG X X, CHEN P, ZHANG Y, et al. Development of hypergly-cemic functional foods and its functional components[J]. Food Nutri China, 2017, 23(7):55-59,88. doi:10.3969/j.issn.1006-9577.2017.07.013. 臧茜茜, 陈鹏, 张逸, 等. 辅助降血糖功能食品及其功效成分研究进展[J]. 中国食物与营养, 2017, 23(7):55-59,88. doi:10.3969/j. issn.1006-9577.2017.07.013.
    [4] CHEN F X, ZHENG S Q, JIANG J M. Development of composition and biosynthesis metabolism on fruit aroma[J]. Fujian Fruits, 2010(2):26-30. doi:10.3969/j.issn.1004-6089.2010.02.008. 陈发兴, 郑少泉, 蒋际谋. 果实香气成分和生物合成代谢研究进展[J]. 福建果树, 2010(2):26-30. doi:10.3969/j.issn.1004-6089.2010.02.008.
    [5] WEI C B, LIU S H, ZANG X P, et al. Advances on synthesis of fruit aromatic constituents[J]. Chin J Trop Agric, 2009, 29(3):59-64. doi:10.3969/j.issn.1009-2196.2009.03.014. 魏长宾, 刘胜辉, 臧小平, 等. 果实香气成分及其形成研究进展[J]. 热带农业科学, 2009, 29(3):59-64. doi:10.3969/j.issn.1009-2196.2009.03.014.
    [6] CHEN M, XIANG M L. Research progress in aroma synthesis of fruits[J]. Mod Hort, 2011(6):17-18,20. doi:10.3969/j.issn.1006-4958.2011.06.007. 陈明, 向妙莲. 果实香气合成研究进展[J]. 现代园艺, 2011(6):17-18,20. doi:10.3969/j.issn.1006-4958.2011.06.007.
    [7] CHU N M, KE J H, YUAN L. Principal components analysis for volatility of flavor compositions in different fresh sweet glutinous corn[J]. J Nucl Agric Sci, 2017, 31(11):2175-2185. doi:10.11869/j.issn. 100-8551.2017.11.2175. 褚能明, 柯剑鸿, 袁亮. 不同鲜食甜糯玉米挥发性风味物质主成分分析[J]. 核农学报, 2017, 31(11):2175-2185. doi:10.11869/j.issn. 100-8551.2017.11.2175.
    [8] SONG W, HU W J, XU Z J, et al. Volatile components of main indica rice cultivars from Hunan Province[J]. Sci Agric Sin, 2017, 50(2):348-361. doi:10.3864/j.issn.0578-1752.2017.02.013. 宋伟, 胡婉君, 徐宗季, 等. 湖南省主要早籼稻品种挥发性物质种类及含量[J]. 中国农业科学, 2017, 50(2):348-361. doi:10.3864/j. issn.0578-1752.2017.02.013.
    [9] LI C H, HUANG M Z, HUANG S H, et al. Volatile components in flowers of four Dendrobium species[J]. J Trop Subtrop Bot, 2015, 23(4):454-462. doi:10.11926/j.issn.1005-3395.2015.04.014. 李崇晖, 黄明忠, 黄少华, 等. 4种石斛属植物花朵挥发性成分分析[J]. 热带亚热带植物学报, 2015, 23(4):454-462. doi:10.11926/j.issn. 1005-3395.2015.04.014.
    [10] LIAN M, LÜ S D, WU Y S, et al. Analysis of volatile compounds of four kinds of black tea from China[J]. J Trop Subtrop Bot, 2015, 23(3):301-309. doi:10.11926/j.issn.1005-3395.2015.03.011. 廉明, 吕世懂, 吴远双, 等. 我国4种红茶的挥发性成分分析[J]. 热带亚热带植物学报, 2015, 23(3):301-309. doi:10.11926/j.issn. 1005-3395.2015.03.011.
    [11] ZHAO N, WEI X Y, FAN M T, et al. Analysis of volatile components of kiwifruit wines made from different cultivars using solid phase microextraction-gas chromatography-mass spectrometry combined with electronic nose[J]. Food Sci, 2019, 40(22):249-255. doi:10.7506/spkx1002-6630-20181227-322. 赵宁, 魏新元, 樊明涛, 等. SPME-GC-MS结合电子鼻技术分析不同品种猕猴桃酒香气物质[J]. 食品科学, 2019, 40(22):249-255. doi:10.7506/spkx1002-6630-20181227-322.
    [12] ZHANG H, AN K J, XU Y J, et al. The characteristic flavor com-pounds analysis of different cultivars of mango by electronic tongue and SPME-GC-MS[J]. Mod Food Sci Technol, 2018, 34(10):214-224. doi:10.13982/j.mfst.1673-9078.2018.10.029. 张浩, 安可婧, 徐玉娟, 等. 基于电子舌与SPME-GC-MS技术的芒果风味物质的比较分析[J]. 现代食品科技, 2018, 34(10):214-224. doi:10.13982/j.mfst.1673-9078.2018.10.029.
    [13] YAN T C, SHAO D, LI J K, et al. Changes in quality and volatile substances of different varieties of grapes as evaluated by electronic nose combined with GC-MS technology[J]. Mod Food Sci Technol, 2015, 31(11):290-297. doi:10.13982/j.mfst.1673-9078.2015.11.044. 颜廷才, 邵丹, 李江阔, 等. 基于电子鼻和GC-MS评价不同品种葡萄采后品质和挥发性物质的变化[J]. 现代食品科技, 2015, 31(11):290-297. doi:10.13982/j.mfst.1673-9078.2015.11.044.
    [14] LI L P, XU H Y, CHEN X Y, et al. Effect of 1-MCP treatment on volatile compounds of blackamber plum at different temperature based on principal components analysis[J]. J Chin Inst Food Sci Technol, 2016, 16(9):211-219. doi:10.16429/j.1009-7848.2016.09.029. 李丽萍, 徐皓月, 陈小燕, 等. 不同温度1-MCP对李果实挥发性物质影响的主成分分析[J]. 中国食品学报, 2016, 16(9):211-219. doi:10.16429/j.1009-7848.2016.09.029.
    [15] ZENG L, FU L Y, LUO L Y, et al. Principal component and cluster analyses of volatile components in tea flowers from different cultivars at different stages of bloom[J]. Food Sci, 2015, 36(16):88-93. doi:10.7506/spkx1002-6630-201516016. 曾亮, 傅丽亚, 罗理勇, 等. 不同品种和花期茶树花挥发性物质的主成分和聚类分析[J]. 食品科学, 2015, 36(16):88-93. doi:10.7506/spkx1002-6630-201516016.
    [16] ZHOU C L, LIU W, CHEN D, et al. Detection of volatile flavor compounds in pumpkin species using solid-phase microextraction-gas chromatography-mass spectrometry and electronic nose[J]. Mod Food Sci Technol, 2015, 31(7):293-301. doi:10.13982/j.mfst.1673-9078.2015.7.046. 周春丽, 刘伟, 陈冬, 等. 基于电子鼻与SPME-GC-MS法分析不同南瓜品种中的挥发性风味物质[J]. 现代食品科技, 2015, 31(7):293-301. doi:10.13982/j.mfst.1673-9078.2015.7.046.
    [17] LI J X, ZHONG Y J, LUO J N, et al. Analysis of aroma compounds in Xiangyu pumpkin using electronic nose and head space-solid phase microextraction/gas chromatography-mass spectrometry[J]. Mod Food Sci Technol, 2018, 34(9):244-250,297. doi:10.13982/j.mfst.1673-9078.2018.9.034. 李俊星, 钟玉娟, 罗剑宁, 等. 基于电子鼻与HS-SPME/GC-MS技术的香芋南瓜果实香气物质解析[J]. 现代食品科技, 2018, 34(9):244-250,297. doi:10.13982/j.mfst.1673-9078.2018.9.034.
    [18] LI Y. Solid phase microextraction followed by GC-MS analysis of volatile flavor compounds in fresh pumpkin and pumpkin juice[J]. Food Sci, 2010, 31(2):208-210. 李瑜. 新鲜南瓜和南瓜汁挥发性风味物质的成分比较[J]. 食品科学, 2010, 31(2):208-210.
    [19] LI J X, ZHONG Y J, LUO J N, et al. Detection of volatile flavor compounds in leaf of Xiangyu pumpkin using headspace solid-phase microextraction-gas chromatography-mass spectrometry[J]. J Zhejiang Univ (Agric Life Sci), 2019, 45(2):175-180. doi:10.3785/j.issn.1008-9209.2017.11.231. 李俊星, 钟玉娟, 罗剑宁, 等. 基于顶空固相微萃取结合气相色谱-质谱技术分析香芋南瓜叶片的香气物质成分及特征[J]. 浙江大学学报(农业与生命科学版), 2019, 45(2):175-180. doi:10.3785/j.issn. 1008-9209.2017.11.231.
    [20] ZHANG W, PENG T, LU Y, et al. Volatile constituents from three parts of Cucurbita moschata Duch. (Miben) by head-space solid phase micro-extraction coupled with GC-MS[J]. World Sci Technol Modern Trad Chin Med Mat Med, 2013, 15(4):680-684. doi:10.11842/wst. 2013.04.012. 张伟, 彭涛, 卢引, 等. HS-SPME-GC-MS分析蜜本南瓜3个部位的挥发性成分[J]. 世界科学技术中医药现代化, 2013, 15(4):680-684. doi:10.11842/wst.2013.04.012.
    [21] POEHLMANN S, SCHIEBERLE P. Characterization of the aroma signature of Styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. styriaca) by molecular sensory science[J]. J Agric Food Chem, 2013, 61(12):2933-2942. doi:10.1021/jf400314j.
    [22] BOWMAN T, BARRINGER S. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis[J]. J Food Sci, 2012, 77(1):C51-C60. doi:10.1111/j.1750-3841.2011.02465.x.
    [23] PROCIDA G, STANCHER B, CATENI F, et al. Chemical composition and functional characterisation of commercial pumpkin seed oil[J]. J Sci Food Agric, 2013, 93(5):1035-1041. doi:10.1002/jsfa.5843.
    [24] ZHANG H P, XIE Y X, LIU C H, et al. Comprehensive comparative analysis of volatile compounds in citrus fruits of different species[J]. Food Chem, 2017, 230:316-326. doi:10.1016/j.foodchem.2017.03.040.
    [25] CHEN L W, QIAO Y, PAN S Y. Analysis of aroma components in Tarocco blood orange juice by solid-phase microextraction coupled with gas chromatography-mass spectrometry[J]. Food Sci, 2007, 28(7):396-399. doi:10.3321/j.issn:1002-6630.2007.07.094. 陈朸为, 乔宇, 潘思轶. 固相微萃取-气质联用分析塔罗科血橙汁香气成分[J]. 食品科学, 2007, 28(7):396-399. doi:10.3321/j.issn:1002-6630.2007.07.094.
    [26] QIN H, CHEN D W, YIN K L. Analysis of aroma components in mature fruits of different white grape varieties[J]. J Anhui Agric Sci, 2019, 47(13):195-199. doi:10.3969/j.issn.0517-6611.2019.13.060. 秦欢, 陈得文, 尹克林. 不同品种白葡萄成熟果实香气成分分析[J]. 安徽农业科学, 2019, 47(13):195-199. doi:10.3969/j.issn.0517-6611.2019.13.060.
    [27] YAN T C, QIN H, ZHANG P, et al. Effects of 1-methylcyclopropene combined with ξ-polylysine on quality and volatile components of Fuji apples during shelf life after cold storage[J]. Food Sci, 2018, 39(9):207-214. doi:10.7506/spkx1002-6630-201809032. 颜廷才, 秦骅, 张鹏, 等. 1-甲基环丙烯结合ξ-聚赖氨酸对贮后货架期富士苹果的品质及挥发性成分的影响[J]. 食品科学, 2018, 39(9):207-214. doi:10.7506/spkx1002-6630-201809032.
    [28] ZHANG H. The application of trans-2-olifine and trans,trans-2,4-dienenal in the flavor and fragrance[J]. Flav Fragr Cosmet, 2006(2):30-34. 张华. 反式-2-烯醛类化合物和反,反-2,4-二烯醛类化合物在香精中的应用[J]. 香料香精化妆品, 2006(2):30-34.
    [29] DING N K. Food Flavor Chemistry[M]. Beijing:China Light Industry Press, 1996. 丁耐克. 食品风味化学[M]. 北京:中国轻工业出版社, 1996.
    [30] EDWARDS R A, ORDÓÑEZ J A, DAINTY R H, et al. Characteri-zation of the headspace volatile compounds of selected Spanish dry fermented sausages[J]. Food Chem, 1999, 64(4):461-465. doi:10.1016/S0308-8146(98)00066-1.
    Cited by
    Comments
    Comments
    分享到微博
    Submit
Get Citation

陈敏氡,王彬,刘建汀,叶新如,曾美娟,朱海生,温庆放.南瓜5个品种果肉的挥发性成分分析[J].热带亚热带植物学报,2020,28(6):633~643

Copy
Share
Article Metrics
  • Abstract:476
  • PDF: 749
  • HTML: 353
  • Cited by: 0
History
  • Received:March 25,2020
  • Revised:April 30,2020
  • Online: November 16,2020
Article QR Code
You are the first4641699 Visitors
Governing Body：中国科学院
Organizer：中国科学院华南植物园 广东省植物学会
Address：Xingke Road 723,Tianhe District,Guangzhou,China
Phone：+86 (0)20-3725 2514
Journal of Tropical and Subtropical Botany ® 2025 All Rights Reserved