CAJ | 학술논문

为了探讨网纹甜瓜新品种---珍蜜5号瓜果的香味品质与成熟期的关系，对其果实在成熟日前后6个时期进行采样，并通过顶空固相微萃取的方法收集所形成的呈香物质，然后经GC M S联用仪检测并定性定量分析所含呈香物质的种类与含量。结果表明：珍蜜5号在成熟日前5d呈香物质的种类最多（33种）、含量最高（0．2959 mg/kg），而在成熟日呈香物质的种类与含量则分别为30种、0．1399 mg/kg ；其中，烃类、醇类、醛类、酮类、酚类的含量在成熟日前5 d内急剧下降，而酯类的含量随时间的推移逐渐上升，到成熟日达到最高，之后趋于稳定。说明珍蜜5号网纹甜瓜成熟日前5d左右是瓜果内化学物质变化的重要时期，也是香味品质形成的关键时期。
위료탐토망문첨과신품충---진밀5호과과적향미품질여성숙기적관계，대기과실재성숙일전후6개시기진행채양，병통과정공고상미췌취적방법수집소형성적정향물질，연후경GC M S련용의검측병정성정량분석소함정향물질적충류여함량。결과표명：진밀5호재성숙일전5d정향물질적충류최다（33충）、함량최고（0．2959 mg/kg），이재성숙일정향물질적충류여함량칙분별위30충、0．1399 mg/kg ；기중，경류、순류、철류、동류、분류적함량재성숙일전5 d내급극하강，이지류적함량수시간적추이축점상승，도성숙일체도최고，지후추우은정。설명진밀5호망문첨과성숙일전5d좌우시과과내화학물질변화적중요시기，야시향미품질형성적관건시기。
To explore the relationship between aroma quality and maturity of a new variety of net-ted muskmelon ,Zhenmi No .5 ,the fruit volatile aroma compounds were analyzed by headspace solid-phase microextraction combining with gas chromatography-mass spectrometry (GC-MS) at 6 periods before and after the fruit maturity .The results showed that the kinds and relative content of volatile aroma compounds was 33 and 0 .295 9 mg/kg at 5 days before the fruit maturity ,which was the highest ,30 and 0 .139 9 mg/kg at the fruit maturity ;the content of hydrocarbons ,alco-hols ,aldehydes ,ketones ,and phenols decreased sharply within 5 days before the fruit maturity , and the content of esters increased gradually with time ,reached the peack value at the fruit matu-rity ,and then tended toward stability .It indicated that the important period of change in chemical substances and the crucial period of aroma quality formation in fruit was around 5 days before the fruit maturity .