关键词: 印加果, 发育过程, 顶空固相微萃取和气相色谱质谱法, 挥发性物质

Abstract: [Objective] In this study the contents and components of volatile substances in the developing seeds of Plukenetia volubilis were analyzed to understand the dynamic characteristics of volatile substances, which would provide a theoretical basis for the in-depth development and utilization of the aroma components of Plukenetia volubilis seed oil.[Method] The volatile components of 18, 36, 54, 72 and 90 DAF seeds from Plukenetia volubilis mature plants were extracted by the headspace solid phase microextraction method and analyzed by HS-SPME & GC-MS, and the dynamic changes of relative content of each component were determined by the area normalization method.[Result] The results showed that 230 volatile compounds were isolated and identified during the whole development process of the seeds, including 35 esters (42.70%), 37 alcohols (24.02%), 18 alkenes (15.32%), 17 aldehydes (2.72%), 60 alkane compounds (4.50%), 28 benzene compounds (4.15%), 8 ketones (0.17%) and 27 other compounds (6.42%). With maturity increasing, the contents of diethyl phthalate, dimethyl phthalate, dibutyl phthalate and 2,6-dihydroxybenzoic acid decreased gradually, and however, 1,8-cineole, limonene, β-myrcene and phellandrene increased gradually.[Conclusion] During the seed development process, it could be inferred that ester compounds and alkene compounds generated from fat-soluble compounds gradually, and the main volatile components changed from ester compounds to alkene compounds gradually. In addition, the oil extracted from Plukenetia volubilis mature seeds is edible as salad oil and nutrition capsule on account of its delicate aromatic odor of flowers and nuts.

Key words: Plukenetia volubilis, development process, HS-SPME&GC-MS, volatile components