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中国精品科技期刊2020
薛友林, 董立超, 张鹏, 李春媛, 李江阔. 电子鼻结合GC-MS分析不同处理蓝莓货架期间果实的挥发性成分[J]. 食品工业科技, 2020, 41(19): 297-303,320. DOI: 10.13386/j.issn1002-0306.2020.19.046
引用本文: 薛友林, 董立超, 张鹏, 李春媛, 李江阔. 电子鼻结合GC-MS分析不同处理蓝莓货架期间果实的挥发性成分[J]. 食品工业科技, 2020, 41(19): 297-303,320. DOI: 10.13386/j.issn1002-0306.2020.19.046
XUE You-lin, DONG Li-chao, ZHANG Peng, LI Chun-yuan, LI Jiang-kuo. Analysis of the Volatile Components of Blueberry Fruits with Different Treatments during Shelf Life by GC-MS Combined with Electronic Nose[J]. Science and Technology of Food Industry, 2020, 41(19): 297-303,320. DOI: 10.13386/j.issn1002-0306.2020.19.046
Citation: XUE You-lin, DONG Li-chao, ZHANG Peng, LI Chun-yuan, LI Jiang-kuo. Analysis of the Volatile Components of Blueberry Fruits with Different Treatments during Shelf Life by GC-MS Combined with Electronic Nose[J]. Science and Technology of Food Industry, 2020, 41(19): 297-303,320. DOI: 10.13386/j.issn1002-0306.2020.19.046

电子鼻结合GC-MS分析不同处理蓝莓货架期间果实的挥发性成分

Analysis of the Volatile Components of Blueberry Fruits with Different Treatments during Shelf Life by GC-MS Combined with Electronic Nose

  • 摘要: 采用顶空固相微萃取-气相色谱-质谱(head space solid-phase microextraction and gas chromatography mass spectrometry,HS-SPME-GC-MS)联用并结合电子鼻技术检测蓝莓冰温贮藏((-0.5±0.3)℃)30 d后4℃货架期的挥发性成分,研究1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合气调保鲜(MAP)处理对蓝莓贮后货架期间挥发性成分变化的影响。结果表明:在蓝莓货架期过程中醛类(24.86%~91.98%)、醇类(0.24%~23.85%)、萜类(2.00%~43.00%)是最主要挥发性成分,特征挥发性成分为2-己烯醛(青草香气)、芳樟醇(浓青带甜的木青气息)、香叶醇(温和、甜的玫瑰花气息)。对蓝莓挥发性成分的分析使用判别分析法优于主成分分析法,可以看出3 d是货架期蓝莓主要挥发性成分的变化拐点,且贡献率最高的传感器为W5S。MAP+1-MCP联合处理可延缓货架期间醛类成分流失,对于醛类流失抑制效果顺序为MAP+1-MCP>1-MCP>MAP>CK。

     

    Abstract: To explore the effect of 1-methylcyclopropylene(1-MCP)combined with MAP on the volatile components of blueberries during shelf storage,headspace solid-phase microextraction and gas chromatography mass spectrometry(HS-SPME-GC-MS)was used in combination with electronic nose technology to detect the volatile components in blueberry shelf life at 4℃after 30 days of ice temperature storage((-0.5±0.3)℃). The results showed that aldehydes(24.86%~91.98%),alcohols(0.24%~23.85%),terpenes(2.00%~43.00%)were the most volatile components during the shelf life of blueberry,and the characteristic volatile components were 2-hexenal(grass aroma),linalanol(thick green with sweet wood green breath)and geraniol(mild and sweet rose breath). Discriminant analysis was superior to principal component analysis in analyzing volatile components of blueberry. It could be seen that 3 d was the inflection point of change of major volatile components of blueberry in shelf life,and the sensor with the highest contribution rate was W5S.The combined treatment of MAP+1-MCP could delay the loss of aldehydes during shelf life,and the sequence of inhibitory effect on aldehydes loss was MAP+1-MCP>1-MCP>MAP>CK.

     

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