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投稿时间：2019-07-10
投稿时间：2019-07-10
中文摘要: 为探究两种羊角脆果实的营养品质及挥发性成分差异，测定相同成熟度的大羊角和博洋61两个品种羊角脆果实的硬度及还原糖、可溶性固形物、维生素C含量，并采用顶空固相微萃取（headspace solid phase microextraction，HS-SPME）结合气相色谱与质谱联用技术（gas chromatography-mass spectrometry，GC-MS）对两个品种羊角脆果实的挥发性成分进行鉴定和比较。结果表明，两个品种的羊角脆的质地及营养品质有一定的差异，两个品种的羊角脆中共检测出31种挥发性成分，其中15种成分为二者共有，相对含量较高的成分有乙酸苯丙脂、3-甲硫基丙醇乙酸酯、乙酸己酯、乙酸苯乙酯、蘑菇醇等，二者挥发性成分种类和相对含量均有一定的差异。
中文关键词: 羊角脆 营养品质 顶空-固相微萃取（HS-SPME） 挥发性成分 气相色谱/质谱联用技术
Abstract:In order to investigate the differences in nutritional quality and volatile components of two kinds of Yangjiaocui（Cucumis melo），the hardness and reducing sugar，soluble solids and vitamin C content of the two mature cultivars of Dayangjiao and Boyang 61 were determined，headspace solid phase microextraction（HSSPME）combined with gas chromatography mass spectrometry （GC/MS）was employed for the same maturity of the Dayangjiao and Boyang 61 two varieties of Yangjiaocui to analysis and comparison.The results showed that there were some differences in the texture and nutritional quality of two kinds of Yangjiaocui，31 volatile components were identified，and 15 kinds of these were common to Yangjiaocui.Among all the volatile components，phenylpropionate，3-methylthiopropanol acetate，hexyl acetate，phenylethyl acetate，1-Octen-3-ol showed higher relative contents.Certain differences were found in relative contents and variety of volatile components.
keywords: Yangjiaocui nutritional quality headspace solid phase microextraction （HS-SPME） volatile components gas chromatography-mass spectrometry（GC-MS）
文章编号：202014028 中图分类号： 文献标志码：
基金项目:河北省现代农业产业技术体系蔬菜产业创新团队（HBCT2018030208）
| Author Name | Affiliation |
| LU Hao-zhi，ZHAO Cong-zhi，SONG Li-yan，WANG Xiang-hong | College of Food Science and Technology，Hebei Agriculture University，Baoding 071000，Hebei，China |
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