基于电子鼻检测‘霞晖5号’桃果实的冷害

doi:10.7506/spkx1002-6630-201404020

食品科学 ›› 2014, Vol. 35 ›› Issue (4): 95-100.doi: 10.7506/spkx1002-6630-201404020

基于电子鼻检测‘霞晖5号’桃果实的冷害

朱娜1,2，潘磊庆1，邬慧颖1，张嫱1，屠康1,*，尹方平1，赵吉宇1，谭学成1

1.南京农业大学食品科技学院，江苏南京 210095；2.浙江省台州市路桥区食品药品监督管理局，浙江台州 318050

收稿日期:2013-06-23 修回日期:2014-01-23 出版日期:2014-02-25 发布日期:2014-03-17
通讯作者: 屠康 E-mail:kangtu@njau.edu.cn
基金资助:
国家自然科学基金青年科学基金项目（31101282）；公益性行业（农业）科研专项（201303088）；
江苏高校优势学科建设工程资助项目

Detection of Chilling Injury in “Xiahui No.5” Peach by Electronic Nose

ZHU Na1,2, PAN Lei-qing1, WU Hui-ying1, ZHANG Qiang1, TU Kang1,*, YIN Fang-ping1, ZHAO Ji-yu1, TAN Xue-cheng1

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Taizhou Luqiao Food and Drug Administration, Taizhou 318050, China

Received:2013-06-23 Revised:2014-01-23 Online:2014-02-25 Published:2014-03-17
Contact: Kang Tu E-mail:kangtu@njau.edu.cn

摘要/Abstract

摘要：

为了建立桃果实冷害的无损检测方法，将桃果实于0、5 ℃条件下冷藏，通过对感官评分、理化指标的综合分析建立果实冷害等级的评价标准；采用PEN3电子鼻获取桃果实挥发性物质的传感器响应值，并利用气-质联用技术测定桃果实的气味变化。研究建议了桃果实冷害的4 级分类标准：感官评分达90 分以上为0 级；感官评分在80～90 分之间，出库后硬度正常降低的果实为1 级；感官评分在70～80 分之间，出库后硬度未正常降低的果实为2级；感官评分低于70 分的果实为3 级。利用Fisher判别建立的数学模型判别准确率为91.7%，果实发生冷害时青香型物质的相对含量增大，果香型物质的相对含量降低；仅在发生冷害的果实中检出的物质为十四烷、十六烷、十九烷，其相对含量随冷藏时间延长而增大，可作为监测桃果实冷害发生情况的特征气体。研究结果可为实现桃果实冷害的无损、快速检测提供参考。

关键词: 桃果实, 冷害, 电子鼻, 检测

Abstract:

A new method to detect chilling injury in peaches by electronic nose (E-nose) was developed．Changes in
sensory evaluation score, browning index, total soluble solids, titratable acid, extractable juice rate and hardness of peach
during cold storage were measured. The volatile compounds emanating from peaches were assessed by using an E-nose
(PEN3) and gas chromatography-mass spectrometry (GC-MS). The suggested chilling injury classification was as follows:
grade 0, scores above 90；grade 1, scores between 80 and 90 and normal softening after warehouse storage; grade 2, scores
between 70 and 80 and fruits not normally softened after warehouse storage; and grade 3, scores below 70. The accuracy
of the Fisher mathematical model was 91.7%. The relative content of grass-type flavor compounds increased along with
increasing severity of chilling injury, whereas the relative content of fruit-type flavor compounds decreased. Tetradecane,
hexadecane and nonadecane were found only in peaches with chilling injury, and their relative contents increased with
storage time, indicating that they may be characteristic odor compounds of peach with chilling injury. The results obtained
from this study could provide references for rapid and nondestructive determination of chilling injury in peach.

Key words: peach, chilling injury, electronic nose, detection

中图分类号:

TS255.3

朱娜1,2，潘磊庆1，邬慧颖1，张嫱1，屠康1,*，尹方平1，赵吉宇1，谭学成1. 基于电子鼻检测‘霞晖5号’桃果实的冷害[J]. 食品科学, 2014, 35(4): 95-100.

ZHU Na1,2, PAN Lei-qing1, WU Hui-ying1, ZHANG Qiang1, TU Kang1,*, YIN Fang-ping1, ZHAO Ji-yu1, TAN Xue-cheng1. Detection of Chilling Injury in “Xiahui No.5” Peach by Electronic Nose[J]. FOOD SCIENCE, 2014, 35(4): 95-100.

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基于电子鼻检测‘霞晖5号’桃果实的冷害

Detection of Chilling Injury in “Xiahui No.5” Peach by Electronic Nose

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