摘要
为明确不同品种苹果采后品质和挥发性物质的差异,本文通过电子鼻结合顶空固相微萃取及气相-质谱联用技术(HS-SPME-GC-MS)分别测定不同品种('金冠'、'嘎啦'、'乔纳金'、'寒富')挥发性物质成分和含量,并对品质指标进行探讨。结果表明,'金冠'呈现明亮绿黄色,果形指数最高,'嘎啦'为有光泽红色,但可食率不高,'乔纳金'为红黄色,果形指数最低,'寒富'为红橙色,果实质量最大;'寒富'可溶性固形物含量最大,而'金冠'可滴定酸含量和维生素C含量最高,'金冠'苹果和'嘎啦'苹果硬度和脆性较高。电子鼻主成分分析和线性判别分析表明,可将4个品种苹果完全区分。GC-MS结果表明,共检测到7类33种化合物,主要挥发性物质为醇类、醛类、酯类。4个品种都具有的特征性香气成分是己醛(青草味)、2-己烯醛(绿苹果味)、乙酸己酯(果香味),1-己醇(青草味)是'嘎啦'、'金冠'苹果的特征挥发性成分,乙酸丁酯(果香)是'嘎啦'苹果的独有特征挥发性成分,总体上'嘎啦'苹果香气浓郁,'寒富'苹果香气较淡,这与电子鼻分析结果相吻合。
In order to clarify the changes of postharvest quality and volatile substances in different varieties of apple,the different varieties('Goldencrown','Gala','Jonahking','Hanfu') of volatile composition and relative content were determined by electronic nose combined with headspace solid-phase micro-extraction and gas-mass spectrometry( HS-SPME -GC-MS),and the quality indexes were discussed.The results showed that,'Goldencrown'was bright green-yellow and its fruit shape index was the highest,'Gala'was a shiny red,but the edible rate was not high,'Jonahking'was a red-yellow and had the lowest fruit shape index,and'Hanfu'was a red-orange and had the biggest flesh mass.'Hanfu'apple had the highest soluble solids content,'Goldencrown'apple had the largest titratable acid content and vitamin C content,and the firmness and brittleness of'Goldencrown'and'Gala'were higher than the others.The main component analysis and linear discriminant analysis of the electronic nose could completely distinguish the four apple varieties.GC-MS results showed that,7 types of 33 compounds in total were detected.The main volatile substances were alcohols,aldehydes and esters.Characteristic aroma in four varieties of apples were hexanal ( green grass flavor),2 - hexenal ( green apple flavor),and hexyl acetate ( fruit flavor), 1-hexanol( green grass flavor) was the characteristic aroma of'Gala'and'Goldencrown',and acetic acid hexyl ester( fruity flavor) was the unique characteristic aroma of'Gala'.As a whole,'Gala'apple had a strong aroma,and'Hanfu'apple had a lighter aroma,which was identical to the analysis result of electronic nose.
作者
张鹏
陈帅帅
李江阔
徐勇
李博强
ZHANG Peng;CHEN Shuai-shuai;LI Jiang-kuo;XU Yong;LI Bo-qiang(Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineeringand Technology Research Center for Preservation of Agricultural Products( Tianjin),Tianjin 300384,China;College of Food Engineering,Dalian Polytechnic University,Dalian 116034,China;Key Laboratory of Plant Resources,Institute of Botany,Chinese Academy of Sciences,Beijing 100093,China)
出处
《食品工业科技》
CAS
北大核心
2019年第13期154-160,共7页
Science and Technology of Food Industry
基金
国家重点研发计划资助项目(2016YFD0400903)
关键词
苹果
不同品种
采后品质
挥发性物质
电子鼻
GC-MS
apple
different varieties
postharvest quality
volatile substance
electronic nose
GC-MS
