为了解不同品种南瓜果肉挥发性成分，采用固相微萃取结合气-质联用( SPME-GC-MS)技术和电子鼻方法对三个主要南瓜品种挥发性风味成分进行了分析。采用SPME-GC-MS方法，分别从中国南瓜、印度南瓜和美洲南瓜中检测出44，51和25种挥发性香气物质。其中中国南瓜经嗅辨仪（GC-O）鉴定的特征香气成分为乙酸乙酯、乙醇、β-紫罗兰酮、茨醇、1-（1,5-二甲基-4-己烯基）-4-甲基-苯和α-柏木烯；印度南瓜的特征香气成分为己醛、壬醛、3-甲基丁醛、3-己烯醇、戊醛和1-己醇；美洲南瓜特征香气成分为乙酸乙酯、乙醇、己烷、2-庚酮、3-甲基正丁醇和苯。电子鼻检测结果显示，三种不同南瓜果肉挥发性风味物质差异明显，采用电子鼻技术可以显著区分，这一结果和顶空固相微萃取气质分析挥发性成分结果基本一致。本研究结果将为不同品种南瓜的鉴别以及质量控制提供参考。

Volatile flavor compounds in the pulp obtained from different species of pumpkin were extracted and characterized using electronic nose (E-nose), solid-phase micro-extraction (SPME) combined with gas chromatography (GC)-mass spectrometry (MS), and gas chromatography olfactometry (GC-O). The relative content of these volatile compounds was determined by area normalization. A total of 44, 51, and 25 volatile compounds were detected from Cucurbita moschata, C. maxima, and C. pepo respectively. The characteristic flavor compounds present in high quantities in the fruit pulp included: ethyl acetate, ethanol, β-ionone, borneol, 1-(1,5-dimethyl-4-hexene)-4-methyl-benzene, and α-cedrene in C. moschata; hexanal, nonyl aldehyde, 3-methyl-butyl aldehyde, 3-hexylene glycol, butyl aldehyde, and 1–hexanol in C. maxima; and ethyl acetate, ethanol, hexane, 2-heptyl ketone, 3-methyl-n-butyl alcohol, and benzene in C. pepo. Significant differences in quantities of volatile flavor compounds were found between the three pumpkin species using E-nose, which confirmed that this technology could effectively distinguish between the species tested. Similar results were found using E-nose and SPME- GC-MS methods. This study provides a basis for applications in identification and quality control of different pumpkin varieties.

公益性行业（农业）科研专项经费项目(201303112)