冷藏对“金艳”猕猴桃香气成分的影响  

Effect of refrigeration on aroma components of postharvest“Jinyan”kiwifruit

作　　者：郭丽芳[1] 王慧[2] 马三梅[1] 钟彩虹[3] 屈红霞[2] 

机构地区：[1]暨南大学生物工程学系,广东广州510632 [2]中国科学院华南植物园,广东广州510650 [3]中国科学院武汉植物园,湖北武汉430074

出　　处：《食品工业科技》2013年第10期304-308,共5页Science and Technology of Food Industry

基　　金：中国科学院知识创新工程重要方向项目(KSCX2-YW-N-082);国家自然科学基金项目(31272216);"十二五"国家科技支撑计划项目(2012BAD38B03);广东省自然科学基金重点项目(S2011020001156)

摘　　要：为探索冷藏对"金艳"猕猴桃果实香气成分的影响,采用固相微萃取技术及GC-MS联用技术对常温(20℃)和低温(2℃)贮藏条件下的果实进行挥发性成分分析比较。结果显示,低温延缓了醛酮类比例的下降幅度,抑制了水杨酸甲酯等酯类的生成。并且,随着冷藏时间的延长,醛酮类比例逐渐下降,烯类比例逐渐上升。其中(E)-2-己烯醛比例逐渐下降;己醛比例先增大后减小,在冷藏3个月时达到高峰;从冷藏3个月开始检测到D-柠檬烯,冷藏5个月时其比例剧烈增加。结果表明,冷藏显著影响"金艳"猕猴桃的香气成分。To investigate the effect of refrigeration on the aroma components of ＂Jinyan＂ kiwifruit（Actinidia chinensis xActinidia eriantha）,the volatile components were analyzed by GC/MS coupling with solid phase micro-extraction technology. The results showed that refrigeration delayed the drop in aldehyde ketones proportion and restrained the production of esters（eg, methyl salicylate）. In addition,the proportion of aldehyde ketones decreased and the proportion of alkenes increased during refrigeration. （E）-2-Hexenal decreased gradually,whereas hexanal showed an initial increase,followed by a decrease and reached the peak proportion after 3 month of refrigerate storage. D-Limonene was detected after 3 month at 2℃ and increased dramatically after 5 month refrigerate storage. The results indicated that aroma components of ＂Jinyan＂ kiwifuit was impacted by refrigeration significantly.

关 键 词：猕猴桃 香气成分 GC-MS 冷藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]