基于气相离子迁移谱分析不同贮藏条件下番荔枝的风味变化

李亚会; 龚霄; 任芳; 程志华; 周伟; 李积华

doi:10.13386/j.issn1002-0306.2019.18.043

基于气相离子迁移谱分析不同贮藏条件下番荔枝的风味变化

Flavor Changes of Annona squamosa L.under Different Storage Conditions by GC-IMS

摘要

摘要: 采用GC-IMS技术,对25℃、4℃、保鲜剂(1-MCP、SNP)处理下番荔枝不同贮藏时间内挥发性成分进行测定,根据指纹图谱及PCA分析获得最佳保鲜方法。结果表明,在25℃条件下,番荔枝随着贮藏时间延长,挥发性成分明显增加,其主要挥发性成分为丙醇、戊醛、2,3-乙酰基丙酮等;在4℃条件下采用,1-MCP和SNP两种保鲜剂处理,实验组与对照组(25℃)之间的风味差异较大,直接4℃处理效果不如加入保鲜剂后的效果好,其中1-MCP处理对维持番荔枝果实风味更佳,主要风味物质为丁二酮、苯甲醛、正丁醛、丙酸乙酯等。该结论为番荔枝的贮藏保鲜提供一定的理论基础。

Abstract: Volatile components of Annona squamosa L. were determined during different storage time under 25,4℃ storage and preservative(1-MCP,SNP)treatment by GC-IMS. The best preservation method was obtained by fingerprint and PCA analysis. The results showed that,the volatile components of Annona squamosa L. increased obviously with the prolongation of storage time under 25℃ storage. The main volatile components were propanol,valeraldehyde,2,3-acetylacetone,and others. Under 4℃ storage,the flavor significant difference between the experimental group treated with 1-MCP and SNP and the control group indicated that the treatment effect of preservatives was better than 4℃. And the effect of 1-MCP treatment was better for maintaining the flavor of Annona squamosa L. And main volatile components were butanedione,benzaldehyde,n-butyraldehyde,ethyl propionate,and others. It was provided a theoretical basis for storage and preservation of Annona squamosa L.