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不同气调方式对甜樱桃贮后货架期芳香物质的影响

来源：花匠小妙招时间：2025-10-10 08:29

不同气调方式对甜樱桃贮后货架期芳香物质的影响被引量：11

Effect of different atmosphere mode on aroma components of cherry during shelf life after storage

摘要为明确不同气调方式对甜樱桃贮后货架期芳香物质的影响,以"砂蜜豆"甜樱桃为试材,运用HSSPME-GC-MS和电子鼻2种技术,对冷库贮藏30 d后的甜樱桃果实进行低温货架[(10±1)℃]期间挥发性物质的检测,并探讨快速气调(FA)、二段仿生气调(SBA)和自发气调(MA)对甜樱桃挥发性成分的影响。结果表明:甜樱桃的挥发性成分主要由醛类和醇类组成,其中己醛、(E)-2-己烯醛和(E)-2-己烯醇是甜樱桃的主要风味物质;在贮后货架0 d时,FA、SBA及MA处理醛类和醇类含量分别为50.38%和40.58%、53.04%和38.57%、61.47%和32.80%,到贮后货架8 d,含量变为48.21%和46.52%、56.30%和37.71%、54.29%和38.76%;整个贮后货架期,FA和MA处理的醛类物质相对含量呈缓慢下降趋势,而SBA处理较为平稳的保持了醛类和醇类物质的含量。电子鼻分析结果显示:主成分分析法(PCA)和线性判别分析法(LDA)可以快速有效地区分不同气调处理的甜樱桃果实;并且利用负荷加载分析法(LA)得出,W1W(硫化氢、萜烯类)、W2S(乙醇)、W5S(氨氧化物)传感器对甜樱桃芳香物质的贡献相对较大,与气质联用分析结果相一致。因此,HS-SPME-GC-MS结合电子鼻技术对不同气调处理甜樱桃贮后货架期的芳香物质判别具有可行性。 To clarify the effect of different atmosphere mode on the aroma of cherry during room temperature storage, ＂ Shamidou＂ cherry was chosen as the test object and put in cold storage [（ 10 ± 1） ℃]for 30 days. The changes of volatile components of cherry were detected by HS-SPME combined with GC-MS. The effect of fast atmosphere（ FA）,secondary bionics atmosphere（ SBA） and modified atmosphere（ MA） on cherry volatile components were also explored. The results showed that volatile components of cherry were mainly composed of aldehydes and alcohols.（ E）-2-Hexenal and（ E）-2-Hexen-1-ol were the main flavor. At the shelf life 0 d,FA,SBA and MA treated samples contain aldehydes and alcohols contents at 50. 38% and 40. 58%,53. 04% and 38. 57%,61. 47% and 32. 80%,respectively. At the shelf life 8 d,contents become 48. 21% and 46. 52%,56. 30% and 37. 71%,54. 29% and38. 76%,respectively. During the shelf life after storage,aldehydes relative content of FA and MA treatment decreased slowly,but SBA treatment can keep the relative contents of aldehydes and alcohols. The results showed that electronic nose by principal component analysis（ PCA） and linear discriminant analysis（ LDA） could effectively distinguish different atmosphere mode of cherry. Loading analysis（ LA） evaluated that the W1W（ hydrogen sulfide,terpenes）,W2S（ ethanol）,W5S（ nitrogen oxides） sensor were the maximum contribution of volatile odors,this result is the same with that of GS-MS analysis. Therefore,use of HS-SPME-GC-MS combined with the electronic nose to distinguish the difference among the aroma of different atmosphere mode of cherry during room temperature storgae was feasible.

出处《食品与发酵工业》 CAS CSCD 北大核心 2016年第6期173-181,共9页 Food and Fermentation Industries

基金天津市科技支撑重点项目(15ZCZDNC00140) “十二五”国家科技支撑计划项目(2015BAD16B09)

关键词气质联用技术电子鼻甜樱桃气调芳香物质 HS-SPME-GC-MS electronic nose cherry atmosphere volatile components

作者简介博士，助理研究员李江阔博士为通讯作者