嫁接对薄皮甜瓜果实香气物质影响的初步研究

采用顶空固相微萃取方法(HS-SPME)，研究嫁接对薄皮甜瓜玉美人和永甜6号果实香气物质的影响。结果表明：经气相色谱-质谱联用仪（GC-MS）检索分析得到40种香气物质，其中酯类物质32种、占峰面积 70.14 %~95.77 %，是薄皮甜瓜果实中的主要香气成分。嫁接降低了薄皮甜瓜果实中香气物质总量及特征性酯类物质的相对含量，在一定程度上使薄皮甜瓜果实中令人愉快的芳香物质含量减少，使果实香气变淡。同时，嫁接改变了薄皮甜瓜果实的香气成分。但是，嫁接对不同薄皮甜瓜品种中香气成分影响不完全一样，明显降低了永甜6号果实中的酯类物质总量，而对玉美人果实中的酯类物质总量影响不大。

Elementary Studies on Influences of Grafting on Aromatic Compounds in Muskmelon

Headspace solid phase microextraction(HS-SPME)method was used in the experiment to study the effect of grafting on the aromatic substances in the juice of melon fruit of Yumeiren and Yongtian No.6.The results indicated-that 40 kinds of aromatic components were gained by using GC-MS online search.Among these compounds,there were 32 kinds of esters,which were the important aroma components accounting for over 70.14 %-95.77 % of peak area.The total aromatic compounds and characteristic aromatic esters contents were decreased in grafted melons than the own-rooted melon.The delightful fruit aroma were lower and the aroma of fruit were thinner in grafting melon than own-rooted fruit to a certain extent.Meanwhile,the aroma components of melon were altered because of grafting.However,the effect of grafting on aroma components was different according to varieties.The total esters content in Yongtian No.6 was obviously lower in grafting melons than own-rooted melon,but it had little effect in Yumeiren.