食品科学

• 工艺技术 • 上一篇    下一篇

“玉金香”甜瓜常温贮藏期间香气构成变化分析

张 娜,蒋玉梅*,李霁昕,徐 涛   

  1. 甘肃农业大学食品科学与工程学院,甘肃 兰州 730070
  • 出版日期:2014-08-25 发布日期:2014-08-25
  • 通讯作者: 蒋玉梅
  • 基金资助:

    国家自然科学基金地区科学基金项目(31160344)

Change in Aroma Composition of “Yujinxiang” Melon during Storage at Ambient Temperature

ZHANG Na, JIANG Yu-mei*, LI Ji-xin, XU Tao   

  1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
  • Online:2014-08-25 Published:2014-08-25
  • Contact: JIANG Yu-mei

摘要:

采用顶空固相微萃取-气相色谱-质谱联用技术,分析“玉金香”甜瓜常温贮藏过程中香气构成的变化。结果表明:贮藏过程中,样品中共检出香气成分71 种,其中酯类最多29 种,其次为醛酮类15 种,醇类12 种。醇醛类化合物是贮藏前期的主体香气成分,相对含量41.9%,清香感突出;以清香感为主的正己醛、顺-3-己烯醇、2-己烯醛、(E,Z)-2,6-壬二烯醛、(E,Z)-3,6-壬二烯-1-醇、(Z)-6-壬烯醛相对含量较高。随贮藏时间的延长,酯类化合物相对含量增加,成为主体香气成分,其中果香感突出的乙酸乙酯和乙酸苯甲酯释放量显著增加。贮藏第10天酯类化合物相对含量增加至91.57%,成为主体香气成分,此时果香突出。“玉金香”甜瓜常温贮藏不同时期,香气构成差异显著。

关键词: &ldquo, 玉金香&rdquo, 甜瓜, 香气构成, 顶空固相微萃取, 气相色谱-质谱, 常温贮藏

Abstract:

The dynamic change in the aroma composition of “Yujinxiang” melon (Cucumis melo L.) during ambient
temperature storage was analyzed by headspace solid phase micro-extraction (HS-SPME) combined with gas
chromatography-mass spectrometry (GC-MS). The results showed that 71 aroma components were identified, including
29 esters, 15 aldehydes and ketones, and 12 alcohols. Alcohols and aldehydes were the major aroma components during
the early storage period with a relative total amount of 41.9%. Among these aroma components, n-hexanal, cis-3-hexenol,
2-hexenal, (E,Z)-2,6-nonadienal, (E,Z)-3,6-nonyl dien-1-ol and (Z)-6-nonenal, mainly responsible for the delicate aroma
of the fruit, were relatively more abundant. The relative quantity of esters increased with extended storage duration and
became major aroma components. Among them, the relative quantities of ethyl acetate and acetic acid benzyl ester, which
contributed to fruity aroma, significantly increased. The relative total quantity of esters increased to 91.57% on the tenth day
of storage as major aroma components. To conclude, the volatile aroma compound composition of “Yujinxiang” melon is
significant different at different storage stages.

Key words: “Yujinxiang&rdquo, melon, aroma composition, headspace solid phase micro-extraction, gas chromatography-mass spectrometry, ambient temperature storage

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