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以小果型西瓜金星为接穗,选用博大嫁接王、圣砧1号等6种不同南瓜砧木嫁接,采用顶空固相微萃取方法和气相色谱—质谱联用技术(HS-SPME),分析西瓜自根苗和不同嫁接砧木对西瓜成熟果实挥发性风味物质成分的影响。结果表明,共得到92种挥发性风味物质,其中醛、醇类和酮类物质46种,占总数的50.0%,相对含量在37.84%～88.43%;(E,Z)-2,6-壬二烯醛和(E)-2-壬烯醛是构成金星西瓜的主要风味物质,含量分别是31.22%和14.22%,壬烯醛及其同系物是西瓜主要特征风味物质;丁基邻苯二甲酸十四酯在金星西瓜自根苗果实中含量高达10.53%,采用6种不同南瓜砧木嫁接的西瓜果实中该物质均未检测出;嫁接明显改变了西瓜果实中醛类、醇类物质的相对含量,同时嫁接明显降低西瓜果实中酯类物质含量,嫁接在一定程度上使西瓜果实中风味物质含量发生明显变化并改变了西瓜果实风味物质的组成。
Using small fruit-type watermelon as the scion, grafted with six kinds of pumpkin rootstocks, such as Broadgrass and Shengqiu No.1, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME) Effect of Self - rooted Miao and Different Grafted Rootstocks on Components of Volatile Flavors in Ripe Fruits of Watermelon. The results showed that a total of 92 volatile flavor compounds were obtained, of which 46 species were aldehydes, alcohols and ketones, accounting for 50.0% of the total, with relative contents ranging from 37.84% to 88.43%; (E, Z) -2,6- Diclofenac and (E) -2-nonenal are the major flavors of watermelon, accounting for 31.22% and 14.22%, respectively. Nonenal and its homologues are the main flavors of watermelon; Butylphthalate ten The contents of tetra-ester in the root of watermelon from the root of Golden Star were as high as 10.53%, and no substance was detected in the fruits of watermelon grafted with six kinds of pumpkin rootstocks. The grafting significantly changed the relative content of aldehydes and alcohols in watermelon fruits, Grafting significantly reduced the content of esters in watermelon fruit, grafting to a certain extent, the watermelon fruit flavor content changed significantly and changed the composition of watermelon fruit flavor substances.