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中国精品科技期刊2020
赵竞伊,张鹏,曹森,等. 不同品种番茄采后品质和挥发性物质差异分析[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2023080152.
引用本文: 赵竞伊,张鹏,曹森,等. 不同品种番茄采后品质和挥发性物质差异分析[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2023080152.
ZHAO Jingyi, ZHANG Peng, CAO Sen, et al. Analysis of Postharvest Quality and Volatile Substances of Different Tomato Varieties[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080152.
Citation: ZHAO Jingyi, ZHANG Peng, CAO Sen, et al. Analysis of Postharvest Quality and Volatile Substances of Different Tomato Varieties[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080152.

不同品种番茄采后品质和挥发性物质差异分析

Analysis of Postharvest Quality and Volatile Substances of Different Tomato Varieties

  • 摘要: 为明确不同品种番茄采后品质及挥发性物质差异,本文通过气相离子迁移色谱技术(Gas chromatography-ion mobility spectroscopy,GC-IMS)分别测定不同品种番茄(‘567’、‘普罗旺斯’、‘优柿3号’、‘勇士808’、‘美琪’)挥发性物质成分,并对品质指标进行探讨。‘567’番茄果实呈现高圆形。‘普罗旺斯’番茄为近圆形,可滴定酸含量最高。‘优柿3号’番茄果实为高圆形,可溶性固形物含量最高,果皮强度最大。‘勇士808’番茄为近圆形果实。‘美琪’番茄果实为近圆形,果皮颜色最有光泽,颜色最红,维生素C含量最高。通过气相离子迁移色谱分析结果表明,5个品种番茄果实中共检测到57种挥发性物质,其中定性出51种挥发性物质,包括醛类18种、酯类11种、酮类8种、醇类8种、呋喃类2种、萜烯类3种、其他1种。不同品种番茄主要挥发性物质存在差异。5个品种番茄都具有的挥发性物质是丁酸乙酯(苹果味)、反式-2-己烯醛(青香蕉)。正己醇(果味)、丙酸(酸味)、乙酸己脂(果香)是‘美琪’番茄的主要气味物质。罗勒烯(热带柑橘味)、乙酰丙酸乙酯(果味)、异丁酸乙酯(甜味)是‘567’番茄的主要气味物质。2-甲基丁基乙酸酯(甜香蕉味)是‘普罗旺斯’番茄的主要气味物质。此外,(Z)-4-庚烯醛(奶油味)是‘勇士808’番茄的主要气味物质。最后,1-辛烯-3-酮(蘑菇味)是‘优柿3号’番茄的主要气味物质。因此,本实验明确了不同品种番茄果实采后品质的差异,气相离子迁移色谱技术可以有效评价其挥发性物质差异。

     

    Abstract: In order to clarify the differences of postharest quality and volatile substances of different tomato varieties, the volatile substances of different tomato varieties (‘567’, ‘Provence’, ‘Youshi No.3’, ‘Warrior 808’,‘Meiqi’) were determined by gas chromatography-ion mobility spectroscopy (GC-IMS), and the quality indexes were discussed. ‘567’ tomato fruit was round-shaped. The ‘Provence’ tomato was near-round and had the highest titrable acid content. ‘Youshi No.3’ tomato fruit was round-shaped, whose soluble solid content was the highest and peel strength was the highest. ‘Warrior 808’ tomato was a near-round fruit. ‘Meiqi’ tomato fruit was near-round, whose the skin color was the most shiny, which contained the most red color and the highest vitamin C content. The results of gas chromatography-ion mobility spectroscopy showed that 57 volatile substances were detected in 5 varieties of tomato fruits, of which 51 volatile substances were identified, including 18 aldehydes, 11 esters, 8 ketones, 8 alcohols, 2 furans, 3 terpenes and 1 others. There were differences in the main volatiles of different varieties of tomatoes. The volatiles present in all five varieties of tomatoes were ethyl butyrate (apple flavour), trans-2-hexenal (green banana). Hexanol (fruity flavour), propionic acid (sour flavour), and hexyl acetate (fruity flavour) were the main odour substances of ‘Meiqi’ tomato. Basilene (tropical citrus flavour), ethyl acetyl propionate (fruity flavour), ethyl isobutyrate (sweet flavour) were the main odour substances of ‘567’ tomato. And 2-methylbutyl acetate (sweet banana flavour) was the main odour substance of ‘Provence’ tomato. Moreover, (Z)-4-heptenal (creamy flavour) was the main odour substance of ‘Warrior 808’ tomato. Lastly, 1-octen-3-one (mushroom flavour) was the main odour substance of ‘Youshi No.3’ tomato. In light of this, the differences of postharvest quality of different varieties of tomato fruits were identified in this experiment, and gas chromatography-ion mobility spectroscopy can effectively evaluate the differences of volatile substances.

     

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