脐橙腐烂过程中挥发性有机硫(VOSCs)的浓度和组成变化特征分析

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 140-143.

脐橙腐烂过程中挥发性有机硫(VOSCs)的浓度和组成变化特征分析

吴婷¹,王新明²

1. 安徽师范大学
2. 中国科学院广州地球化学研究所

收稿日期:2012-01-06 修回日期:2013-01-09 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 王新明 E-mail:wangxm@gig.ac.cn
基金资助:
国家自然科学基金项目;安徽高校省级自然科学研究重点资助项目

Changes in the Concentration and Composition of Volatile Organic Sulfur Compounds (VOSCs) during the Decay of Navel Oranges

Received:2012-01-06 Revised:2013-01-09 Online:2013-02-25 Published:2013-01-29

摘要/Abstract

摘要：

实验室模拟脐橙自然腐烂一个月，采用预浓缩系统(Preconcentration)与气相色谱质谱联用(GC-MS)技术分析脐橙腐烂过程中释放出来的挥发性有机硫(VOSCs)成分、浓度和组成的变化规律。结果表明，在新鲜脐橙和腐烂过程中的脐橙释放的气体中均检测到了二甲基硫醚(DMS)、二硫化碳(CS2)和二甲基二硫醚(DMDS)三种VOSCs；三种VOSCs和总挥发性有机硫(TVOSCs)的浓度在新鲜脐橙释放的气体中均很低，随腐烂时间增长而不断增大达到最大，然后随腐烂时间降至很低并趋于稳定；新鲜脐橙和脐橙腐烂前两天释放的VOSCs主要为CS2，腐烂两天后释放的VOSCs主要为DMS。

Abstract:

The components, concentrations and compositions of volatile organic sulfur compounds (VOSCs) emitted from Newhall navel orange (Citrus sinensis L. Osbeck) were investigated during the laboratory-incubated decay under uncontrolled conditions for a period of one month, using preconcentrator coupled with gas chromatography-mass spectrum (GC-MS). In total, three VOSCs including dimethyl sulfide (DMS), carbon disulfur (CS2) and dimethyl disulfide (DMDS) were determined in the gases released from fresh and decaying navel oranges. For total volatile organic sulfur compounds (TVOSCs) or individual VOSCs, their concentrations were very low when naval oranges fresh, and increased with decay time to attain the maximum and then decreased to be very low and steady until the end of the experiment. CS2 dominated in VOSCs released from navel oranges when fresh and in the early 2 day of incubation, while DMS was the most abundant VOSCs after 2 days of incubation.

中图分类号:

255.3

吴婷王新明. 脐橙腐烂过程中挥发性有机硫(VOSCs)的浓度和组成变化特征分析[J]. 食品科学, 2013, 34(4): 140-143.

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