新疆农业科学2017，Vol.54Issue(7)：1232-1238,7.DOI:10.6048/j.issn.1001-4330.2017.07.008
新疆哈密瓜不同品种果实风味物质分析
Comparison of the Flavor Compounds in Different Ripe Hami Melons in Xinjiang
摘要
Abstract
[Objective] To analyze and measure the flavor substance of different Hami melon varieties in Xinjiang so as to screen the cultivars with better fruit aroma.[Method]The aroma components of 4 different varieties of Hami melon were mensurated by solid phase micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the relative content of each substance was indicated by areanormalization method.[Result]Some differences were found to exist between compositions of aromatic substance and components among 4 fruits.66 flavor substances were found from all the tested samples, in which 27 aromas were ester substances.The analysis of taste and texture among 4 varieties showed that the content of total sugar and refractive sugar were the highest in Huangpi 9818, and the flesh of Xinmi 9 was fine and soft with rich flavor.[Conclusion]On the basis of the type of aromatic substance and components, Xinmi 9 could be classified as an ester-type melon.关键词
哈密瓜/风味物质/品种Key words
melon/flavor substance/variety分类
农业科技引用本文复制引用
胡国智,熊韬,吴海波,李青军,冯炯鑫,王强..新疆哈密瓜不同品种果实风味物质分析[J].新疆农业科学,2017,54(7):1232-1238,7.基金项目
国家自然科学基金项目"施肥对哈密瓜芳香物质形成与调控机制研究"(31460543) （31460543）
现代农业产业技术体系建设专项(CARS-26-15)the National Natural Science Foundation of China "Mechanism Research on the Fertilization Effect on Formation and Regulation of Aromatic Substances in Hami Melon" (3146053) and Earmark Funds for Modern Agriculture Technology System Construction (CARS-26-15) （CARS-26-15）
