Study on aroma compounds of cherry under different temperature during shelf life
-
摘要: 以"沙蜜豆"樱桃为试材,利用电子鼻检测系统和顶空固相微萃取-气相色谱质谱联用仪2种检测技术,对冷藏20d后不同货架温度（13、20℃）不同时间（1、4、6d）樱桃芳香性物质变化进行分析。研究结果表明,应用主成分分析法、线性判别分析法、负荷加载分析法三种方法进行综合分析,电子鼻技术可以较好的区分不同货架温度下的樱桃。经SPME-GC-MS技术检测,得到樱桃果实中含量较高的成分是醇类和醛类,其中5种主要芳香性物质分别是苯甲醇、（E）-2-己烯醇、己醛、苯甲醛、（E）-2-己烯醛。发现13℃下1、4d时（E）-2-己烯醛含量趋于平稳状态,约在42%左右,6d时抑制受到缓和,（E）-2-己烯醛含量增至52%。20℃下1、4d时（E）-2-己烯醛已处于最高含量状态,约为53%左右,6d时其含量降至43%。这可能是由于低温环境下抑制了樱桃中的（E）-2-己烯醛芳香性物质的生成。Abstract: Summit cherry were studied as materials.Electronic nose and SPME- GC- MS were applied to detect the changes of volatiles in Summit cherry which were stored under cold storage for 20 d and then placed at different temperature ( 13, 20℃) of shelf life in 1d, 4d, 6d.The results showed that: principal component analysis ( PCA) , linear discriminant analysis ( LDA) and loading analysis ( LA) could be used to distinguish cherry under different temperature treatment easily.More alcohols and aldehydes from Summit cherry were detected by SPME- GC- MS.Benzyl alcohol, ( E) -2- hexenol, hexanal, benzaldehyde, ( E) -2- hexenal were detected and determined as 5 kinds of main aromatic substances.It was found that the percentage of ( E) -2- hexenal approaching stable around 42%when cherry was placed at 13℃ in 1~4d.And it rose to 52% when cherry placed for 6d.The percentage of ( E) -2-hexenal approached the maximum value around 53% when cheery were placed under 20℃, 1 ~ 4d. However, it decreased to 43% for the sixth day. This might be caused by low temperature environment which could inhibite generating ( E) -2- hexenal.
-
[1] 李晓青, 韩燕丽.大樱桃贮藏保鲜技术[J].保鲜与加工, 2006, 6 (5) :25. [2] 张宗坤, 张超杰, 刘万好.浅述大樱桃冷藏保鲜技术[J].烟台果树, 2006 (1) :17-19. [3] 兰鑫哲, 姜爱丽, 胡文忠.甜樱桃采后生理及冷藏保鲜技术进展[J].食品工业科技, 2011 (11) :535-538. [4] 生兆江, 生吉萍.几种樱桃的营养成分测定[J].莱阳农学院学报, 1989, 6 (4) :28-32. [5] 张晓华, 张东星, 刘远方, 等.电子鼻对苹果货架期质量的评价[J].食品与发酵工业, 2007, 33 (6) :20-23. [6] 惠国华, 厉鹏, 吴玉玲, 等.基于电子鼻系统的水果腐败过程表征方法[J].农业工程学报, 2012, 28 (6) :264-268. [7] 王金美.电子鼻及其在食品行业中的应用[J].山东食品发酵, 2009 (1) :37-41. [8] García M, Fernández M J, Fontecha J L, et al.Differentiationof red wines using an electronic nose based on surface acoustic wave devices[J].Talanta, 2006, 68 (4) :1162-1165.
[9] Wiklund S, Johansson E, Sjstrm L, et al.Visualization of GC/TOF-MS-based metabolomics data for identification of biochemically interesting compounds using OPLS class models[J].Analytical chemistry, 2008, 80 (1) :115-122.
[10] Rizzolo A, Bianchi G, Vanoli M, et al.Electronic nose to detect volatile compound profile and quality changes in‘Spring Belle’peach (Prunus persica L.) during cold storage in relation to fruit optical properties measured by time-resolved reflectance spectroscopy[J].Journal of Agricultural and Food Chemistry, 2012, 61 (8) :1671-1685.
[11] Baietto M, Wilson A D.Electronic-Nose Applications for Fruit Identification, Ripeness and Quality Grading[J].Sensors, 2015, 15 (1) :899-931.
[12] Spinelli F, Noferini M, Vanneste J L, et al.Potential of the electronic‐nose for the diagnosis of bacterial and fungal diseases in fruit trees[J].EPPO bulletin, 2010, 40 (1) :59-67.
[13] 徐永霞, 刘滢, 姜程程, 等.电子鼻结合气质联用法分析大菱鲆冷藏过程中挥发性成分变化[J].食品与发酵工业, 2014, 40 (1) :193-197. [14] 江津津, 陈丽花, 黎海彬, 等.基于电子鼻的鱼露香气品质识别[J].农业工程学报, 2012, 27 (12) :374-377. [15] 缪芳芳, 丁媛, 蔺佳良, 等.应用电子鼻和气质联用仪研究不同采收季节浒苔的挥发性物质[J].现代食品科技, 2014, 30 (8) :258-263. [16] 裘迪红, 宋绍华, 苏秀榕, 等.浒苔加热过程中挥发性风味成分的变化[J].中国食品学报, 2013 (5) :246-253. [17] 巨玉佳, 梁琪, 张炎, 等.电子鼻联合GC-MS分析不同牦牛乳干酪中特征挥发性成分[J].食品与机械, 2014 (4) :14-17. [18] 房一明, 谭乐和, 初众, 等.巧克力香气成分的GC-MS与电子感官分析[J].热带作物学报, 2013, 34 (8) :1576-1582. [19] 黄业传, 李凤, 黄甜, 等.利用电子鼻和气质联用研究腊肉挥发性风味物质的形成规律[J].食品工业科技, 2014, 35 (6) :73-77. [20] 张鹏, 李江阔, 陈绍慧.气质联用和电子鼻对1-MCP不同处理时期苹果检测分析[J].食品与发酵工业, 2014 (9) :28. [21] 丁媛, 周君, 郑平安, 等.基于SPEM-GC-MS和电子鼻研究温度对毛蚶挥发性物质的影响[J].核农学报, 2013, 27 (12) :1873-1880. [22] 秦玲, 蔡爱军, 张志雯, 等.两种甜樱桃果实挥发性成分的HS-SPME-GC/MS分析[J].质谱学报, 2010, 31 (4) :228-234. [23] 王家喜, 王江勇, 高华君, 等.两种砧木对布鲁克斯大樱桃果实芳香成分的影响[J].中国农学通报, 2009, 25 (10) :187-190. [24] 张序, 姜远茂, 彭福田, 等.‘红灯’甜樱桃果实发育进程中香气成分的组成及其变化[J].中国农业科学, 2007, 40 (6) :1222-1228. [25] 张序, 姜远茂, 彭福田, 等.顶空固相微萃取-气相色谱质谱联用技术分析甜樱桃芳香成分[J].分析试验室, 2006, 24 (11) :51-53. [26] 张序.甜樱桃芳香物质的组成及其影响因素研究[D].泰安:山东农业大学, 2006.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
