鲜切火龙果低温贮藏期间游离态和结合态香气物质的变化

doi:10.7506/spkx1002-6630-20200717-230

食品科学 ›› 2021, Vol. 42 ›› Issue (14): 144-150.doi: 10.7506/spkx1002-6630-20200717-230

鲜切火龙果低温贮藏期间游离态和结合态香气物质的变化

张琴，周丹丹，韩璐，龙家美，屠康

（南京农业大学食品科学技术学院，江苏南京 210095）

发布日期:2021-07-27
基金资助:
国家自然科学基金面上项目（32072269）

Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage

ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang

(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Published:2021-07-27

摘要/Abstract

摘要： 以“密宝”火龙果为研究对象，研究其鲜切后4 ℃贮藏期间游离态和结合态香气物质的变化。采用酶解法释放结合态香气物质，结合气相色谱-质谱联用分析技术对鲜切火龙果中游离态和结合态香气物质分别进行定性定量分析。结果表明，火龙果中游离态和结合态香气成分在组成和含量上差异较大。火龙果进行切分后游离态香气物质含量显著上升，随着贮藏时间延长含量持续下降。结合态香气物质在贮藏第1天上升至最高值后第3天显著下降，贮藏后期含量保持稳定。

关键词: 鲜切；火龙果；结合态香气物质；可溶性糖；气相色谱-质谱联用

Abstract: The changes of free and glycosidically-bound volatile compounds were studied from fresh-cut ‘Mibao’ pitaya stored at 4 ℃. Enzymatic hydrolysis was carried out to release bound volatile compounds, and gas chromatography-mass spectrometry (GC-MS) was used for qualitative and quantitative analysis of free and bound volatile compounds in fresh-cut pitaya. The results showed that the compositions and contents of free and bound volatile compounds in pitaya fruit were significantly different from each other. After pitaya fruit were cut open, free volatile compounds sharply increased, and then decreased with storage time. Bound volatile compounds peaked on day 1, then decreased significantly on day 3, and finally remained at a stable level in the late storage period.

Key words: fresh-cut; pitaya; bound volatile compounds; soluble sugar; gas chromatography-mass spectrometry

中图分类号:

TS255.3

张琴，周丹丹，韩璐，龙家美，屠康. 鲜切火龙果低温贮藏期间游离态和结合态香气物质的变化[J]. 食品科学, 2021, 42(14): 144-150.

ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang. Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage[J]. FOOD SCIENCE, 2021, 42(14): 144-150.

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鲜切火龙果低温贮藏期间游离态和结合态香气物质的变化

Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage

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