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目的:分析两种南瓜(蜜本和超甜蜜本)肉挥发性成分。方法:采用顶空固相微萃取和气质联用技术(HS-SPME-GC-MS),结合保留指数法,首次采用峰面积归一化法计算各化合物的相对百分含量来分析两种南瓜肉的挥发性成分。结果:从蜜本南瓜、超甜蜜本南瓜果肉中分别鉴定出29,23个化合物,分别占总峰面积的96.55%,94.04%,其中蜜本和超甜蜜本有23种共有成分。结论:蜜本南瓜果肉的挥发性成分以吡喃酮(16.66%)和β-紫罗兰酮(7.44%)含量最高,超甜蜜本南瓜果肉挥发性成分中含量较高的是吡喃酮(14.87%)和棕榈酸(13.20%);蜜本和超甜蜜本南瓜果肉的挥发性成分具有差别。
Objective: To analyze the volatile components of two kinds of pumpkin (honey and super sweet). Methods: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with retention index method, the first time using the peak area normalization method to calculate the relative percentage of each compound to analyze two kinds of pumpkin Volatile ingredients of meat. Results: 29,23 compounds were identified from the fruits of pumpkin and super sweet pumpkin respectively, accounting for 96.55% and 94.04% of the total peak area, respectively. There were 23 common components in honey and super sweet. Conclusion: The volatile components of honey pumpkin pulp have the highest content of pyrone (16.66%) and β-ionone (7.44%), and pyrones (14.87% ) And palmitic acid (13.20%). There are differences between the volatile components of honey and super-sweet pumpkin pulp.