葡萄冷藏时间对贮后货架期芳香物质的影响

doi:10.7506/spkx1002-6630-201602039

食品科学

葡萄冷藏时间对贮后货架期芳香物质的影响

张鹏1，邵丹2，李江阔1,*，颜廷才2，陈绍慧1

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

出版日期:2016-01-25 发布日期:2016-01-15
通讯作者: 李江阔
基金资助:
“十二五”国家科技支撑计划项目（2012BAD38B01）

Effects of Cold Storage Time on Aroma Components of Grape during Subsequent Shelf Life

ZHANG Peng1, SHAO Dan2, LI Jiangkuo1,*, YAN Tingcai2, CHEN Shaohui1

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

Online:2016-01-25 Published:2016-01-15
Contact: LI Jiangkuo

摘要/Abstract

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

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.

Key words: 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

中图分类号:

TS255.3

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, doi: 10.7506/spkx1002-6630-201602039.

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, doi: 10.7506/spkx1002-6630-201602039.

[1]	孙金芝，付路静，岳田利，李婧妍，郭春锋. 基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳[J]. 食品科学, 2021, 42(8): 288-293.
[2]	张博钦，方梓庄，成池芳，张如意，段长青，燕国梁. 5 株低产乙醇的非酿酒酵母筛选及其酿造特性[J]. 食品科学, 2021, 42(8): 114-121.
[3]	李佳艺，陈赛，刘永乐，俞健，李向红，黄轶群，王发祥. 壳聚糖复合保鲜对草鱼肌肉品质变化的影响[J]. 食品科学, 2021, 42(7): 220-225.
[4]	张鹏飞，付雪婷，赵春花，刘心雨，张杰，张萌，寇明莹，葛武鹏，王新. 羊奶粉生产中金黄色葡萄球菌分离鉴定及其分子特性和耐药性检测[J]. 食品科学, 2021, 42(6): 291-297.
[5]	郭壮，王玉荣，葛东颖，尚雪娇，张振东，赵慧君. 腊肠发酵过程中细菌多样性评价及其对风味的影响[J]. 食品科学, 2021, 42(6): 186-192.
[6]	乐小凤，曹建宏，赵亚蒙，尹春晓，鞠延仑，张振文. 3 种产量水平下酿酒甜葡萄果实品质的差异[J]. 食品科学, 2021, 42(6): 238-243.
[7]	种俸亭，黄子珍，滕建文，韦保耀，黄丽，夏宁. 百香果皮体外抑制葡萄糖吸收、抗氧化及调节高血糖大鼠肠道菌群结构的作用[J]. 食品科学, 2021, 42(5): 193-200.
[8]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[9]	石嘉怿，张冉，梁富强，程玉鑫，张太. 谷物植物化学物中α-葡萄糖苷酶抑制剂的筛选及其分子机制[J]. 食品科学, 2021, 42(5): 9-16.
[10]	刘美迎，迟明，张振文. 不同整形方式对‘赤霞珠’葡萄果皮非花色苷酚的影响[J]. 食品科学, 2021, 42(3): 30-37.
[11]	马娜，王星晨，孔彩琳，陶永胜. 胶红酵母与酿酒酵母共发酵对干红葡萄酒香气与色泽的影响[J]. 食品科学, 2021, 42(2): 97-104.
[12]	王鹤潼，潘泓杉，王朝，方东路，胡秋辉，马宁. 不同品种金针菇特征挥发性物质的差异分析[J]. 食品科学, 2021, 42(2): 193-199.
[13]	周慧敏，张顺亮，郝艳芳，陈松，潘晓倩，吴倩蓉，李素，朱宁，乔晓玲，赵冰. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学, 2021, 42(2): 218-226.
[14]	张晓君，路来风，李淑华，王昵霏，李王强，王安琪，宋冠林，李贞景，王昌禄. Streptomyces alboflavus TD-1产挥发性抑菌物质对黄曲霉菌生长及其毒素的抑制作用[J]. 食品科学, 2021, 42(18): 51-57.
[15]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.

葡萄冷藏时间对贮后货架期芳香物质的影响

Effects of Cold Storage Time on Aroma Components of Grape during Subsequent Shelf Life

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价