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| 葡萄冷藏时间对贮后货架期芳香物质的影响 | |
| 引用本文： | 张 鹏,邵 丹,李江阔,颜廷才,陈绍慧. 葡萄冷藏时间对贮后货架期芳香物质的影响[J]. 食品科学, 2016, 37(2): 218-224. DOI: 10.7506/spkx1002-6630-201602039 |
| 作者姓名： | 张 鹏 邵 丹 李江阔 颜廷才 陈绍慧 |
| 作者单位： | 1.国家农产品保鲜工程技术研究中心（天津），天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384；2.沈阳农业大学食品学院，辽宁 沈阳 110866 |
| 基金项目： | “十二五”国家科技支撑计划项目（2012BAD38B01） |
| 摘 要： | 为明确冷藏时间对葡萄贮后货架期芳香物质的影响，以‘无核寒香蜜’葡萄为试材，运用顶空固相微萃取-气相色谱-质谱（head space solid-phase microextraction and gas chromatography mass spectrometry，HS-SPME-GCMS）联用技术检测冷藏15、45 d出库后常温货架期间（0、3、6 d）挥发性成分的变化，并采用电子鼻对不同冷藏期（15、30、45、60 d）出库后常温货架的果实进行判别分析。结果表明，葡萄的挥发性成分主要由酯类、醛类和醇类组成，主要挥发性成分为乙酸乙酯、青叶醛、正己醇、叶醇、香茅醇。冷藏45 d后常温货架期间酯类和醇类物质的相对含量均低于冷藏15 d同期果实，醛类物质则较高。电子鼻结果表明，通过线性判别分析可以有效区分不同冷藏期的葡萄，贮后货架期间，除冷藏15 d出库后0、3 d货架重叠外，其余冷藏期货架期间均互不重叠，即随着贮后常温货架的延长，葡萄中挥发性成分变化较大，电子鼻区分效果越加明显；负荷加载分析分析得出，W1W（硫化氢、萜烯类）、W1S（芳香成分）、W2S（乙醇）传感器对挥发性气味的贡献较大，与HS-SPME-GC-MS分析相佐证。因此，HS-SPME-GC-MS结合电子鼻对葡萄冷藏时间及贮后货架期的芳香物质判别具有可行性。 |
| 关 键 词： | 葡萄 芳香物质 冷藏时间 货架时间 顶空固相微萃取-气相色谱-质谱联用技术 电子鼻 |
Effects of Cold Storage Time on Aroma Components of Grape during Subsequent Shelf Life |
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| ZHANG Peng,SHAO Dan,LI Jiangkuo,YAN Tingcai,CHEN Shaohui. Effects of Cold Storage Time on Aroma Components of Grape during Subsequent Shelf Life[J]. Food Science, 2016, 37(2): 218-224. DOI: 10.7506/spkx1002-6630-201602039 | |
| Authors: | ZHANG Peng SHAO Dan LI Jiangkuo YAN Tingcai CHEN Shaohui |
| Affiliation: | 1. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China;2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China |
| Abstract: | This study aimed to clarify the effects of cold storage time on aroma components of grape during subsequent shelf life at room temperature. Suffolk Red seedless grapes were detected for changes in volatile components during the shelf life (on days 0, 3 and 6) after cold storage for 15 and 45 days by head space solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and for changes in aroma components during the shelf life after cold storage for 15, 30, 45 and 60 days using electronic nose (e-nose). The results showed that volatile components of grape were mainly composed of esters, aldehydes and alcohol, with ethyl acetate, aoba aldehyde, n-hexyl alcohol, leaf, citronellol being the major volatile components. After cold storage for 45 days, the relative contents of esters and alcohols were lower than those of the grapes stored for 15 days whereas the content of aldehydes was higher in the grapes cold-stored for 45 days during the shelf life. E-nose combined with linear discriminant analysis (LDA) could effectively distinguish the grapes cold-stored for different times. Volatile aroma components of grapes were not overlapped during the shelf life after all cold storage periods except on days 0 and 3 of the shelf life after 15-day cold storage, that was, volatile components of grapes varied widely with prolonged storage time at room temperature after cold storage, which could be distinguished effectively by e-nose. Loading analysis (LA) showed that hydrogen sulfide and terpenes (W1W), aroma components (W1S), and ethanol (W2S) sensors were the major contributors to volatile odors, which was consistent with the results of HS-SPME-GC-MS analysis. Therefore, it is feasible to use HS-SPME-GC-MS combined with electronic nose to distinguish grapes during the shelf life at room temperature after cold storage for different times based on their aroma components. |
| Keywords: | grape volatile components cold storage time shelf life head space solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) electronic nose |
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