LIU Huanjun,LUO Anwei,NIU Yuanyang,et al.Research on the Relationship Between Freshness of the Pear and Its Volatile Components[J].Northern Horticulture,2016,40(08):121-126.[doi:10.11937/bfyy.201608034]
梨新鲜度与其挥发性成分的关系研究
- Title:
- Research on the Relationship Between Freshness of the Pear and Its Volatile Components
- 关键词:
- 砀山酥梨; 挥发性成分; 顶空固相微萃取-气相色谱-质谱法; 新鲜度
- Keywords:
- Dangshan pear; volatile component; HS-SPME-GC-MS; freshness
- 文献标志码:
- A
- 摘要:
- 以砀山酥梨为试材，采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术，分析了砀山酥梨在(4±1)℃条件下挥发性成分的变化，检测了砀山酥梨可溶性固形物、硬度、酸度等新鲜度指标，探讨了砀山酥梨新鲜度与其挥发性成分之间的关系。结果表明：新鲜砀山酥梨在(4±1)℃条件下的保鲜时间为42 d，其特征性气味成分主要为正己醇、1-辛醇；不新鲜砀山酥梨的特征性气味成分为2-甲基丁基乙酸酯、硅酸四乙酯、异戊醇、正己醇、1-辛醇、香叶基丙酮，且砀山酥梨由新鲜变为不新鲜时的阈值分别为1.57、2.74、1.39、15.15、211.13、2.36 μg/L。试验结果为通过气味判断砀山酥梨的新鲜度提供了理论参考。
- Abstract:
- aking the Dangshan pears as materials，using HS-SPME-GC-MS method,the volatile components of pear at the condition of (4±1)℃ in different freshness was researched，simultaneously，soluble solids content，hardness and titratable acid of pear were analyzed to obtain the relationship of pear freshness and its volatile components.The results showed that the preservation time of fresh pear at the condition of (4±1)℃ was 42 days，and the main characteristic odor ingredients of fresh pear were n-hexyl alcohol and 1-octyl alcohol.The main volatile of pear lost freshness were 2-methl butyl acetate and ethyl orthosilicate，isoamyl alcohol，n-hexyl alcohol,1-Octyl alcohol，Geranyl acetone，whose variation threshold were 1.57、2.74、1.39、15.15、211.13、2.36 μg/L，respectively.The results provided a theoretical basis for judging the freshness of pear by smell.
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备注/Memo
第一作者简介：刘焕军（1989-），女，硕士研究生，研究方向为果品蔬菜贮藏与加工。E-mail：281147467@qq.com. 责任作者：罗安伟(1971-)，男，博士，副教授，研究方向为果品蔬菜贮藏与加工。E-mail:luoanwei@nwsuaf.edu.cn. 基金项目：陕西省农业科技创新与公关资助项目（2015NY051）；合肥美菱股份有限公司博士后资助项目（201207031）。