CAJ | 학술논문

采用顶空固相微萃取(HS-SPME)和气相色谱质谱联用技术(GC-MS)分析黄瓤色、粉红瓤色和大红瓤色的不同瓤色西瓜品种成熟果实中挥发性的风味物质。结果表明：(1)不同瓤色西瓜共鉴定出76种挥发性风味物质，其中包括23种醛类、15种醇类、9种烯类、10种酮类、6种酯类，这5类物质占测定挥发性风味物质总数的82.9%，相对含量占总峰面积的87.42%～91.43%，为西瓜果实中的主要挥发性风味物质成分；(2)两个黄瓤色西瓜品种的酯类物质和稀类物质明显高于两个粉红瓤和大红瓤色西瓜品种，而酮类物质明显低于粉红瓤和大红瓤色西瓜品种。(3)3种不同瓤色西瓜品种间挥发性风味物质种类和含量均存在显著差异，可作为区分不同西瓜品种的重要参考指标及西瓜品质育种依据之一。
채용정공고상미췌취(HS-SPME)화기상색보질보련용기술(GC-MS)분석황양색、분홍양색화대홍양색적불동양색서과품충성숙과실중휘발성적풍미물질。결과표명：(1)불동양색서과공감정출76충휘발성풍미물질，기중포괄23충철류、15충순류、9충희류、10충동류、6충지류，저5류물질점측정휘발성풍미물질총수적82.9%，상대함량점총봉면적적87.42%～91.43%，위서과과실중적주요휘발성풍미물질성분；(2)량개황양색서과품충적지류물질화희류물질명현고우량개분홍양화대홍양색서과품충，이동류물질명현저우분홍양화대홍양색서과품충。(3)3충불동양색서과품충간휘발성풍미물질충류화함량균존재현저차이，가작위구분불동서과품충적중요삼고지표급서과품질육충의거지일。
The volatile flavor substance make an important contribution to the flavour and taste of watermelon. The aromatic components of ripe fruits of 6 Watermelon cultivars with different pulp colors were identified by combining headspace solid-phase microextraction ( HS-SPME) with GC-MS method. Results showed that there are 76 kinds of volatile aromatic compounds in the fruits. Based on this method, comparative analysis for the flavor compounds in 6 watermelon cultivars was carried out. The results showed that the contents in different watermelon cultivars were significantly different. The major volatile aromatic compounds in watermelon (82.9% of volatile aromatic compounds) consisted of 23 kinds of aldehydes, 15 kinds of alcohols, 9 kinds of alkenes, 10 kinds of ketones and 6 kinds of esters, which relative contents account for 87.47% to 91.43% of the total of their peak areas. The contents of esters and alkenes in 2 kinds of yellow fruits were more than the other watermelons with pink and red pulps, but the content of ketones was lower evidently. There were significant differences in aromatic components and relative contents among these three varieties. The results could be used as an important index to evaluate different varieties of watermelon and one of the important bases for the classification of their sweet-smelling category.