摘要
采用固相微萃取(SPME)与气相色谱-质谱联用(GC-MS)的方法,对在6±0.5℃冷藏条件下,采用O24%～6%,CO20.2%～0.5%的气体成分进行CA贮藏和每48h处理1次,每次处理时间为3min,处理后臭氧浓度为0.45μL/L的臭氧间隙处理贮藏的新疆厚皮甜瓜"金凤凰"的香气成分进行了比较研究。贮藏52d时,上述两种贮藏方式的厚皮甜瓜中分别测定出30余种挥发性物质,其中CA贮藏的厚皮甜瓜中检测出20种酯类,占峰面积的85.49%,臭氧间隙处理的厚皮甜瓜中检测出17种酯类,占峰面积的67.15%。研究表明,酯类是构成厚皮甜瓜香气的主要成分。两种贮藏方式的厚皮甜瓜在贮藏52d时,挥发性物质的组成和相对含量差异显著,与臭氧间隙处理相比,O24%～6%,CO20.2%～0.5%的CA贮藏更能有效地保持厚皮甜瓜中的香气成分。
The aromatic compounds of the thick-skinned melon ＂Golden Phoenix＂ were detected by combining solid phase micro-extraction with GC-MS method. The ＂Golden Phoenix＂ melons were storaged in two different conditions（CA conditions： temperature 6 ± 0.5℃, O2 4%-6%, CO2 0.2%-0.5%, and ozone storage conditions： 0.45μL/L ozone for 3min every 48h）. More 30 volatile compounds of thick-skinned melons were detected after they were storaged for 52d. Of them 20 esters were identified tentatively and their peak areas reached 85.49% with CA storage,and 17 esters were identified tentatively and their peak areas reached 67.15% with ozone storage. The esters were the main aromatic compounds of the thick-skinned melons. The results showed that the compounds and concentrations of the melons storaged with the different conditions had significant difference,and the aromatic compounds of the melons could be better maintained in the CA condition than those in the ozone condition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期210-212,255,共4页
Science and Technology of Food Industry
基金
国家科技部全国支疆行动合作项目(ZC055)
关键词
厚皮甜瓜
固相微萃取
香气
CA贮藏
臭氧处理
thick- skinned melon
solid phase micro- extraction
aroma
CA storage
ozone storage
