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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。
Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor compounds in the ripe fruit of different red watermelon cultivars with yellow, pink and red red color . The results showed that: (1) A total of 76 volatile flavor compounds were identified from different watermelon varieties, including 23 kinds of aldehydes, 15 kinds of alcohols, 9 kinds of alkenes, 10 kinds of ketones and 6 kinds of esters. The substances accounted for 82.9% of the total number of volatile flavor compounds, and the relative content accounted for 87.42% ~ 91.43% of the total peak area, which was the main volatile flavor component in watermelon fruits. (2) Matter and sparse substances were significantly higher than those of two pink 瓤 and red 瓤 watermelon varieties, and ketones were significantly lower than pink 瓤 and red 瓤 watermelon varieties. (3) There were significant differences in the types and contents of volatile flavor substances among the three different watermelon cultivars, which could be used as an important reference to distinguish different watermelon cultivars and one of the breeding bases for watermelon quality.