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目的：研究苦瓜果肉挥发油成分。方法：采用水蒸气提取苦果肉挥发油，并用气相色谱—质谱联用技术分离和分析挥发油中的化学成分。结果：分析鉴定了挥发油中主要的８种成分。结论：苦瓜果肉挥发油成分的研究尚属首次。
Objective: To study the volatile oil composition of bitter gourd pulp. Methods: The volatile oil of bitter pulp meat was extracted by steam, and the chemical components in volatile oil were separated and analyzed by gas chromatography-mass spectrometry. Results: The analysis identified eight major components of volatile oil. Conclusion: It is the first time that the study of the essential oil components of bitter gourd pulp.