摘要
以油菜为试材,放置于冰箱内贮藏并进行纳他霉素复配丙酸钙(Nata+CP)处理,通过测定失重率、叶绿素含量等指标,并结合顶空固相微萃取-气质联用和电子鼻2种手段对油菜不同贮藏期的品质和风味物质进行研究。结果表明:纳他霉素复配丙酸钙能够有效抑制油菜失重率的上升(P<0.05),显著延缓油菜绿色色泽、硬度、可溶性固形物含量、维生素C含量和叶绿素含量的下降速率(P<0.05)。油菜共检出46种风味物质,包括醇类、酯类、醛类、醚类、烃类和其它。油菜的挥发性成分主要由醇类和醛类组成,其中,叶醇和青叶醛是油菜风味的主要贡献物质。综合来看,冰箱贮藏期间油菜的风味物质成分含量变化表现为醇类和醚类增加,酯类和醛类减小,烃类无明显变化规律。Nata+CP明显抑制了醇类物质的增加、酯类和醛类的减小,并且增强了醚类物质的增多。电子鼻LDA的分析方法可以对油菜不同贮藏期风味物质差异进行较好的判别区分。
Rape was used as test material,the effects of natamycin combined with calcium propionate treatment on quality and flavor substances of rapes during different storage in refrigerator by measuring the weight loss rate,chlorophyll content and so on,and using the headspace solid-phase microextraction GC-MS and electronic nose technology were studied.The results showed that natamycin combined with calcium propionate could effectively inhibit the increase of weight loss of rape（P〈0.05）,and significantly decrease the rate of green color,firmness,soluble solids content,vitamin C content and chlorophyll content of rapes（P〈0.05）.A total of 46 flavor substances were found in rapes,including alcohols,esters,aldehydes,ethers,hydrocarbons and others.The volatile components of rapes were mainly composed of alcohols and aldehydes.Among them,leaf alcohol and almond were the main contributors of rape flavor.On the whole,the content of flavor substances in rapes during the storage of refrigerators was increased by alcohols and ethers,and the esters and aldehydes were reduced and the hydrocarbons did not change obviously.The Nata＋ CP group significantly inhibited the increase of alcohols,the decrease of esters and aldehydes,and enhanced the increase of ether species.In addition,LDA method could discriminate the difference storage period rapes by electronic nose.
出处
《北方园艺》
CAS
北大核心
2018年第2期146-155,共10页
Northern Horticulture
基金
"十二五"国家科技支撑计划资助项目(2015BAD16B0903)
关键词
纳他霉素复配丙酸钙
油菜
品质
风味物质
natamycin combined with calcium propionate
rape
quality
flavor substances
