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目的:分析两种南瓜(蜜本和超甜蜜本)瓤挥发性成分。方法:采用顶空固相微萃取和气质联用技术(HS-SPMEGC-MS),结合保留指数法,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瓤的挥发性成分。结果:从蜜本南瓜、超甜蜜本南瓜瓤中分别鉴定出23,32个化合物,分别占总峰面积的95.47%,100.00%,其中蜜本和超甜蜜本有19种共有成分。结论:蜜本南瓜中含量较高的成分为棕榈酸乙酯(18.64%)和二氢猕猴桃内酯(12.05%);超甜蜜本中含量最高的是棕榈酸乙酯(22.68%)和亚麻酸乙酯(15.57%)。两种南瓜瓤的挥发性成分具有差别。
Objective: To analyze two kinds of pumpkin (honey and super sweet) 瓤 volatile components. Methods: The relative percentage of each compound was calculated by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPMEGC-MS) combined with retention index method Sexual ingredients. RESULTS: Twenty-three and thirty-two compounds were identified from pumpkin and pumpkin, respectively, accounting for 95.47% and 100.00% of the total peak area, respectively. There were 19 common components in honey and super sweet. CONCLUSION: The higher contents of honeydew pumpkin are ethyl palmitate (18.64%) and dihydro kiwi lactone (12.05%). The highest contents of supernatural honey are ethyl palmitate (22.68%) and linolenic acid Ethyl ester (15.57%). There are differences between the volatile components of the two pumpkins.