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中国精品科技期刊2020
葛超,张鹏,李江阔,等. 两个品种树莓耐贮性与挥发性物质变化研究[J]. 食品工业科技,2025,46(2):1−11. doi: 10.13386/j.issn1002-0306.2024020077.
引用本文: 葛超,张鹏,李江阔,等. 两个品种树莓耐贮性与挥发性物质变化研究[J]. 食品工业科技,2025,46(2):1−11. doi: 10.13386/j.issn1002-0306.2024020077.
GE Chao, ZHANG Peng, LI Jiangkuo, et al. Studies on Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries[J]. Science and Technology of Food Industry, 2025, 46(2): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020077.
Citation: GE Chao, ZHANG Peng, LI Jiangkuo, et al. Studies on Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries[J]. Science and Technology of Food Industry, 2025, 46(2): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020077.

两个品种树莓耐贮性与挥发性物质变化研究

Studies on Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries

  • 摘要: 为了对比‘哈瑞太兹’和‘新星’树莓的耐贮性和挥发性物质的差异。以‘哈瑞太兹’和‘新星’树莓为试材,采后装入气调箱置于0 ℃环境下贮藏,测定两个品种树莓感官评分和营养指标,并采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术和气相色谱-质谱联用(gas chromatography mass spectrometry,GC-MS)技术分析树莓挥发性物质变化。结果表明,贮藏15 d时,‘新星’树莓的感官评分、好果率、固酸比以及维生素C含量均显著(P<0.05)高于‘哈瑞太兹’树莓,且‘哈瑞太兹’树莓出现少许霉变现象。GC-IMS检测结果表明,酯类物质在树莓挥发性物质中占比较高,其中乙酸甲酯和乙酸乙酯为树莓主要挥发性物质;随着贮藏时间的延长,‘哈瑞太兹’树莓挥发性物质浓度减少,‘新星’树莓挥发性物质浓度增加,在15 d时存在明显差异,并且可以通过挥发性物质鉴定两个品种树莓。GC-MS检测结果表明,树莓中萜类物质相对含量占比较高,其中beta-紫罗兰酮为两个品种树莓共有的主要挥发性物质,alpha-紫罗兰酮为‘新星’树莓独有的挥发性物质,alpha-紫罗兰酮有着抗氧化抗炎抑菌等作用。随着贮藏时间的延长ʻ哈瑞太兹ʼ树莓醇类物质相对含量显著(P<0.05)增加,而萜类物质和酯类物质相对含量明显减少、风味下降。相比之下,ʻ新星ʼ树莓挥发性物质相对含量保持稳定,风味维持较好。因此,ʻ新星ʼ树莓的耐贮性和挥发性物质的保持优于ʻ哈瑞太兹ʼ树莓。

     

    Abstract: To compare the storage tolerance and volatiles of 'Haritaz' and 'Nova' raspberries, we used these varieties as test materials. After harvesting, the raspberries were stored in air-conditioned boxes at 0 ℃. We determined the sensory scores and nutritional indexes of both varieties and analyzed the changes in volatile substances using GC-IMS and GC-MS techniques. At 15 d of storage, the sensory score, good fruit rate, solid-acid ratio, and vitamin C content of 'Nova' raspberries were significantly higher than those of 'Haritaz' raspberries (P<0.05). 'Haritaz' raspberries exhibited only a slight change in volatile substances. The GC-IMS results indicated that esters constitute a higher proportion of volatile substances in raspberries, with methyl acetate and ethyl acetate being the primary ones. The concentration of volatile substances in 'Haritaz' raspberries decreased with storage time, while that in 'Nova' raspberries increased, with a significant difference at 15 d. The identification of the two raspberry varieties was possible based on their volatile substances. The GC-MS results indicated that terpenoids were present in high relative content in raspberries. beta-violetone was identified as the main volatile substance common to both raspberry varieties, while alpha-violetone was unique to 'Nova' raspberries. alpha-violetone had antioxidant, anti-inflammatory and antibacterial effects. The relative content of alcohols in 'Haritaz' raspberries increased significantly with storage time, while the relative content of terpenes and esters decreased significantly, resulting in flavor loss. In contrast, the proportion of volatiles in 'Nova' raspberries remained stable, maintaining their flavour. Therefore, in terms of storability and retention of volatiles, 'Nova' raspberries were superior to 'Haritaz' raspberries.

     

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