基于HS-SPME-GC-MS和电子鼻技术研究不同肉质桃子采后贮藏期的香气成分

doi:10.7506/spkx1002-6630-20201026-261

食品科学 ›› 2021, Vol. 42 ›› Issue (20): 222-229.doi: 10.7506/spkx1002-6630-20201026-261

基于HS-SPME-GC-MS和电子鼻技术研究不同肉质桃子采后贮藏期的香气成分

范霞，崔心平

（南京农业大学食品科技学院，江苏南京 210095）

出版日期:2021-10-25 发布日期:2021-11-12

Analysis of Aroma Compounds of Different Peach Flesh Types during Postharvest Storage by Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry and Electronic Nose

FAN Xia, CUI Xinping

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

Online:2021-10-25 Published:2021-11-12

摘要/Abstract

摘要： 以Stony hard型桃子“霞脆”、硬溶质型桃子“霞晖6号”和软溶质型桃子“湖景蜜露”为研究对象，利用顶空固相微萃取-气相色谱-质谱联用（headspace solid-phase microextraction combined with gas chromatography-mass spectrometry，HS-SPME-GC -MS）结合电子鼻技术对3 种不同肉质桃子在采后20 ℃贮藏的挥发性风味物质进行研究。结果表明，3 种不同溶质桃子利用HS-SPME-GC-MS技术共检测出45 种香气物质，主要包括醛类、醇类、酯类、酮类、内酯类、萜烯类和烷类化合物，桃子采后贮藏期内香气物质种类和含量有显著性差异。“霞脆”、“霞晖6号”、“湖景蜜露”桃子贮藏期内分别检测出香气物质40、27、17 种。随着贮藏时间延长，3 种不同肉质桃子的香气物质总含量均呈下降趋势。从主成分分析结果可知，电子鼻技术可以很好地区分不同贮藏期的桃子。载荷分析结果显示，传感器W1S、W5C、W3C、W1C、W1W、W2W对桃子在贮藏期的区分能力最强。HS-SPME-GC-MS结合电子鼻可以很好地评价桃果实在贮藏期的香气品质差异。

关键词: 桃子；香气成分；顶空固相微萃取-气相色谱-质谱联用；电子鼻；主成分分析

Abstract: The aroma compounds of peaches from three different flesh types: “Xiacui” with stony hard, “Xiahui 6” with hard-melting, “Huijingmilu” with soft-melting during postharvest storage at 20 ℃ were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose technology. The results showed that 45 aroma components were identified in the three cultivars, mainly including aldehydes, alcohols, esters, ketones, lactones, terpenes and hydrocarbon compounds. The types and contents of aroma substances in peaches significantly changed during postharvest storage. Totally 40, 27 and 17 aroma substances were respectively detected during the storage of “Xiacui”, “Xiahui 6” and “Hujingmilu” peaches. The total content of aroma substances decreased for all cultivars with increasing storage time. The results of principal component analysis (PCA) showed that electronic nose could significantly distinguish peaches at different storage times. Load analysis (LOA) results showed that sensors W1S, W5C, W3C, W1C, W1W and W2W were the most effective in distinguishing peaches at different storage times. Therefore, HS-SPME-GC-MS combined with electronic nose could accurately evaluate changes in the aroma quality of peaches during storage.

Key words: peach; aroma compounds; headspace solid-phase microextraction combined with gas chromatography-mass spectrometry; electronic nose; principal component analysis

中图分类号:

TS201.2

范霞，崔心平. 基于HS-SPME-GC-MS和电子鼻技术研究不同肉质桃子采后贮藏期的香气成分[J]. 食品科学, 2021, 42(20): 222-229.

FAN Xia, CUI Xinping. Analysis of Aroma Compounds of Different Peach Flesh Types during Postharvest Storage by Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry and Electronic Nose[J]. FOOD SCIENCE, 2021, 42(20): 222-229.

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基于HS-SPME-GC-MS和电子鼻技术研究不同肉质桃子采后贮藏期的香气成分

Analysis of Aroma Compounds of Different Peach Flesh Types during Postharvest Storage by Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry and Electronic Nose

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