中国蔬菜Issue(16)：79-85,7.
薄皮甜瓜后熟过程中香气成分的动态分析
Dynamic Analysis of Flavor Components in Oriental Melon during Afterripening Period
摘要
Abstract
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 Ethlyl Acetate and 2,3-Diacetate are remarkable.关键词
薄皮甜瓜/香气成分/固相微萃取/GC-MS/后熟Key words
Oriental melon/Flavor components/SPME/GC-MS/After ripening分类
农业科技引用本文复制引用
郝璐瑜,于泽源,李兴国..薄皮甜瓜后熟过程中香气成分的动态分析[J].中国蔬菜,2011,(16):79-85,7.基金项目
黑龙江省“十一五”科技攻关项目(GB06B112-4) （GB06B112-4）
