以河南传统发酵的西瓜豆酱为研究对象，采用自动顶空进样-气质联用（HS-GC-MS）法测定其挥发性成分。通过单因素试验分别考察了平衡温度、平衡时间、震动频率及样品氯化钠的添加量对挥发性成分的影响。结果表明，平衡温度90 ℃，平衡时间50 min，震动频率6次/s，不添加氯化钠为测定较优条件。在此条件下，鉴定出自然发酵西瓜豆酱中挥发性成分有10类共82种，其中醇类12种，酯类10种，烯烃类14种，醛类6种，酮类8种，醚类4种，酸类1种，烷烃类10，含N化合物7种和其他10种。相对含量较高的是烯烃类、醛类和醇类，分别为23.848%，22.537%和19.743%，三者之和占挥发性成分总量的66.12%，其次是酯类和酮类，分别占11.945%和6.839%，这三种成分对河南传统西瓜豆酱的特征风味起着至关重要的作用。

Taking the traditional fermented watermelon soybean paste from Henan as the research object, the volatile components of the paste were analyzed by HS-GC-MS. The effects of equilibrium temperature, equilibrium time, vibration frequency and the amount of sodium chloride on the volatile compounds were investigated by single factor experiments. The results showed that the optimal conditions were as follows: equilibrium temperature, 90 ℃; equilibrium time, 50 min; vibration frequency, 6 times per second; no sodium chloride added. Under these conditions, 10 classes and 82 kinds of volatile compounds were identified in naturally fermented watermelon soybean paste, including 12 alcohols, 10 esters, 14 olefins, 6 aldehydes, 8 ketones, 4 ethers, 1 acid, 10 alkanes, 7 nitrogen-containing compounds and 10 other compounds. The relative contents of alkenes, aldehydes and alcohols were relatively high, accounting for 23.848%, 22.537% and 19.743%, respectively. The sum of these three kinds accounted for 66.12% of the total volatile components, followed by esters and ketones (accounting for 11.945% and 6.839%, respectively). It can be concluded that the top three kinds of compounds play a vital role in the characteristic flavor of Henan traditional watermelon soybean paste.