脐橙腐烂过程中挥发性有机硫(VOSCs)的质量浓度和组成变化特征分析  

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

作　　者：吴婷[1,2] 王新明[1] 

机构地区：[1]中国科学院广州地球化学研究所有机地球化学国家重点实验室,广东广州510640 [2]安徽师范大学环境科学与工程学院,安徽芜湖241003

出　　处：《食品科学》2013年第4期140-143,共4页Food Science

基　　金：国家杰出青年科学基金项目(41025012);国家自然科学基金面上项目(41273095;U0833003);国家自然科学基金青年科学基金项目(41103067)

摘　　要：实验室模拟脐橙自然腐烂1个月,采用预浓缩系统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、质量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)3种VOSCs;3种VOSCs和总挥发性有机硫(TVOSCs)的质量浓度在新鲜脐橙释放的气体中均很低,随腐烂时间延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2d释放的VOSCs主要为CS2,腐烂2d后释放的VOSCs主要为DMS。A pre-concentration system and GC-MS were employed to analyze changes in the concentrations and composition of volatile organic sulfur compounds （VOSCs） released during laboratory simulation of natural decay of navel oranges for 1 month. Three VOSCs including dimethyl sulfide （DMS）, carbon disulfur （CS2） and dimethyl disulfide （DMDS） were detected in both fresh and decayed oranges. The concentrations of each VOSC and total VOSCs in the gas emitted by fresh navel oranges were low and increased until reaching a maximum followed by a dramatic decrease and keeping stable as the decay time was prolonged. The major VOSC emitted by navel oranges stored for 0 and 2 days was CS2 compared to DMS for those stored for more than 2 days up to 30 days.

关 键 词：挥发性有机硫(VOSCs) 质量浓度 组成 脐橙 预浓缩系统 气相色谱质谱联用(GC-MS) 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]