基于气相色谱-离子迁移谱技术分析不同包装条件对黄瓜风味的影响

为了研究在（13±2）℃下不同包装材料对黄瓜采后风味品质的影响，对厚度为0.03 mm的打孔聚乙烯包装袋、厚度为0.07 mm的打孔聚乙烯包装袋和无包装三种不同处理进行了评价。黄瓜中的挥发性有机化合物（volatile organic compounds，VOCs）通过使用气相色谱-离子迁移谱法（GC-IMS）进行分析，然后进行多变量分析。结果表明，黄瓜样品中共鉴定出60种挥发性物质，大致可分为2种烯类、14种醇类、13种醛类、13种酮类、8种酯类、5种酸类、3种醚类、1种吡嗪类和1种呋喃类。在多变量分析中，实验组之间实现了明显的分离。建议将由P<0.05且VIP得分>1的19种挥发性化合物组成的小组作为区分用不同包装材料处理的黄瓜的潜在标志，这19种挥发性化合物分别为丙酮、3-羟基-2-丁酮、3-戊酮、2,3-丁二酮、甲乙酮、甲基异丁酮、2-戊酮、2-己酮、异丁醛、丁醛、戊醛、3-甲基丁醛、1-丙醇、3-甲基-3-丁烯-1-醇、2-甲基-1-丁醇、异丁醇、1-戊醇、正丁醇和乙酸乙酯。在贮藏过程中，无包装黄瓜主要呈香的醛类减少更加明显，并产生一些酮类、酯类、醚类等挥发性代谢物，表明无包装中黄瓜特有的香气流失严重，而打孔自发气调包装中黄瓜主体呈香的醛类物质下降缓慢，且由于微生物滋生而产生的3-羟基-2-丁酮等物质增加也较少，总的说来，厚度为0.07 mm的打孔聚乙烯，建议作为相对有效的材料来保持黄瓜的味道质量。这些发现有望促进这些包装材料在黄瓜的大规模储存中的开发和应用。

Analysis of the Effect of Different Packaging Conditions on Cucumber Flavor Based on Gas Chromatography-Ion Mobility Spectrometry Technology

In order to investigate the influence of different package materials on the flavor quality of cucumbers during postharvest storage at (13±2) ℃, three different treatments consisting of perforated polyethylene packaging bags 0.03 mm in thickness, perforated polyethylene 0.07 mm packaging bags in thickness and no package were evaluated. The volatile organic compounds (VOCs) in the cucumbers were analyzed by using chromatography-ion mobility spectrometry (GC-IMS), and multivariate analysis was then performed. The results showed that a total of 60 volatiles were identified in the cucumber samples, which could be generally classified into 2 hydrocarbons, 14 alcohols, 13 aldehydes, 13 ketones, 8 esters, 5 acids, 3 ethers, one pyrazine, and one furan compound. A clear separation between the experimental groups was achieved in the multivariate analysis. A panel of 19 volatile compounds with P<0.05 and VIP score > 1 were suggested as potential markers for the discrimination of cucumbers treated with different packing materials, these 19 volatile compounds are acetone, 3-hydroxybutan-2-one, 3-pentanone, 2,3-butanedione, butanone, methyl isobutyl ketone, 2-pentanone, 2-hexanone, methylpropanal, butyraldehyde, butanal, pentanal, 3-methylbutanal, 1-propanol, 3-methyl-3-buten-1-ol, 2-methylbutan-1-ol, isobutanol, pentan-1-ol, 1-butanol, and ethyl acetate. During storage, the aldehydes of the main aroma of unpackaged cucumber decreased more obviously, and produced some ketones, esters, ethers, and other volatile metabolites, indicating that the loss of the unique aroma of cucumber in unpackaged was serious, while the aldehydes of the main aroma of cucumber in perforated passive modified atmosphere packaging decreased slowly, and the substances such as 3-hydroxy-2-butanone produced due to microbial growth increased less. Overall, perforated polyethylene 0.07 mm in thickness is recommended as a relatively efficient material to maintain the flavor quality of cucumbers. The findings were expected to facilitate the development and application of these package materials in the large-scale storage of cucumbers.