GC-MS结合电子鼻分析1-MCP处理对线椒低温贮藏期挥发性物质的影响

doi:10.7506/spkx1002-6630-201602042

食品科学

GC-MS结合电子鼻分析1-MCP处理对线椒低温贮藏期挥发性物质的影响

潘冰燕1，鲁晓翔1,*，张鹏2，李江阔2，陈绍慧

1.天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134；
2.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

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

Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

PAN Bingyan1, LU Xiaoxiang1,*, ZHANG Peng2, LI Jiangkuo2, CHEN Shaohui2

1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
Tianjin 300134, China; 2. 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

Online:2016-01-25 Published:2016-01-15
Contact: LU Xiaoxiang

摘要/Abstract

摘要：

采用顶空固相微萃取-气相色谱-质谱（head space solid-phase microextraction and gas chromatographymass spectrometry，HS-SPME-GC-MS）联用并结合电子鼻技术检测线椒的挥发性成分，研究1-甲基环丙烯（1-methylcyclopropene，1-MCP）处理对线椒在10 ℃贮藏过程中挥发性成分变化的影响。结果表明，HS-SPMEGC-MS方法共检测出52 种挥发性成分，主要为醛类、醇类和酯类物质，1-MCP处理减缓了线椒醛类、酯类、酸类物质相对含量的降低，同时抑制了醇类、烃类以及其他类挥发性物质相对含量的增加，1-MCP处理可以保持线椒良好的挥发性物质成分变化，延缓其风味的改变；用电子鼻对线椒在10 ℃贮藏期间挥发性物质进行主成分分析、负荷加载分析及线性判别分析，结果均表明，1-MCP处理对线椒挥发性物质的影响主要在贮藏期第15～35天，10 ℃贮藏线椒在第15天的挥发性成分相对含量变化较大，是其新鲜度变化的拐点。

关键词: 气相色谱-质谱法, 电子鼻, 线椒, 1-MCP处理, 挥发性物质

Abstract:

The aim of this study was to examine the effect of 1-methylcyclopropene (1-MCP) pretreatment on the volatile
components of chili peppers during storage. The volatile components of chili peppers during 10 ℃ storage were determined
and analyzed by using head space solid-phase microextraction and gas chromatography mass spectrometry (HS-SPMEGC-
MS) combined with the electronic (E) nose technology. A total of 52 volatile components were identified from the chili
peppers, mainly including aldehydes, alcohols and esters. Pretreatment of chili peppers with 1-MCP effectively delayed the
decline in aldehydes, esters and acids, also inhibited the increase in alcohols, hydrocarbons and other volatile components,
maintained good volatile composition and delayed the change in its flavor. The volatile components of chili peppers stored
at 10 ℃ were also measured by E-nose and analyzed using principal component analysis, loadings analysis and linear
discriminant analysis. The results obtained by E-nose and HS-SPME-GC-MS showed that 1-MCP treatment had substantial
effects on the composition of volatile components, which took place on days 15–35, in particular, significant changes were
observed on day 15, which represented the turning point for the freshness of chili pepper during 10 ℃ storage.

Key words: gas chromatography-mass spectrometry (GC-MS), electronic nose, chili peppers, 1-MCP treatment, volatile components

中图分类号:

TS255.7

潘冰燕，鲁晓翔，张鹏，李江阔，陈绍慧. GC-MS结合电子鼻分析1-MCP处理对线椒低温贮藏期挥发性物质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201602042.

PAN Bingyan, LU Xiaoxiang, ZHANG Peng, LI Jiangkuo, CHEN Shaohui. Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602042.

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GC-MS结合电子鼻分析1-MCP处理对线椒低温贮藏期挥发性物质的影响

Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

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