摘要
为了解冰温贮藏对不同产地玉露香梨挥发性有机物影响的差异性,采用气相离子迁移谱技术对山西省3个产地(隰县、原平、清徐)玉露香梨贮藏前后的挥发性有机物进行分析,以期为提升贮后果实风味品质提供数据参考。结果表明:通过气相离子迁移谱检测出玉露香梨采后主要挥发性有机物有酯类、醛类、醇类、酮类、酸类、呋喃类及其他未定性物质;其中酯类、醛类物质的相对含量占比达38.31%~39.10%。3个产地玉露香梨采后特征风味物质分别为:隰县玉露香梨为丙酸乙酯、丁酸乙酯、乙酸丙酯、(E)-2-己烯醛、2-甲基丙醛、壬醛等,原平玉露香梨为丙酸己酯、乙酸戊酯、丁酸己酯、己醛、3-戊酮、正己醇等,清徐玉露香梨为2-甲基丁酸甲酯、丁酸乙酯、乙醇、3-戊酮和异丁酸等。冰温贮藏后,3个产区玉露香梨果实的酯类物质含量有不同程度下降,醛类、醇类和酮类物质含量增加。其中隰县玉露香梨醛类物质相对含量较高,清徐玉露香梨酮类物质相对含量较高。根据风味物质的主成分分析,可将贮藏前后及3个产地玉露香梨进行有效区分。
In order to understand the differences of volatile organic compounds of‘Yuluxiang’pears from different producing areas after ice-temperature storage,the volatile organic compounds of‘Yuluxiang’pears from three producing areas in Shanxi Province were analyzed by gas chromatography-ion mobility spectrometry before and after ice-temperature storage,so as to provide data reference for improving the flavors qualities of‘Yuluxiang’pears after storage.Results showed that the main volatile organic compounds of‘Yuluxiang’pears were mainly composed of esters,aldehydes,alcohols,ketones,acids,furans and other indeterminate substances,and the relative contents of esters and aldehydes accounted for 38.31%~39.10%.The characteristic flavor compounds of‘Yuluxiang’pears in three production areas were determined as follows:ethyl propionate,ethyl butyrate,propyl acetate,(E)-2-hexenal,2-methylpropionaldehyde,nonanal,etc.in Xixian County,hexyl propionate,amyl acetate,hexyl butyrate,hexanal,3-pentanone,n-hexanol,etc.in Yuanping County,methyl 2-methyl butyrate,ethyl butyrate,ethanol,isobutyric acid,etc.in Qingxu County.After ice-temperature storage,the esters contents of‘Yuluxiang’pears from three producing areas were reduced to different degrees,while the aldehydes,alcohols and ketones contents were increased.The relative aldehydes contents of Xixian‘Yuluxiang’pears were higher,and the relative ketones contents of Qingxu‘Yuluxiang’pears were higher.According to the principal components analysis of flavor substances,the‘Yuluxiang’pears from three producing areas could be effectively distinguished before and after ice-temperature storage.
作者
赵迎丽
张微
王亮
张晓宇
陈会燕
张立新
ZHAO Ying-li;ZHANG Wei;WANG Liang;ZHANG Xiao-yu;CHEN Hui-yan;ZHANG Li-xin(College of Food Science and Engineering(Institute of Storage and Fresh Preservation of Agricultural Products)Shanxi Agricultural University,Taiyuan 030031,China)
出处
《保鲜与加工》
CAS
2022年第2期1-7,共7页
Storage and Process
基金
山西省农业科学院农业科技创新工程项目(YGC2019TD05)
山西省农业科学院农业科技创新研究课题(YCX2020301)
山西省农业科学院应用基础研究计划(YCX2020YQ10)。
关键词
玉露香梨
冰温贮藏
挥发性有机物
气相离子迁移谱
产地
‘Yuluxiang’pears
ice-temperature storage
volatile organic compounds
gas chromatography-ion mobility spectrometry
producing areas
