不同草莓香气成分贮藏过程中变化的研究  

Changes of different varieties of strawberry aroma components during storage

作　　者：张娜[1] 赵恒[2] 阎瑞香[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津)天津市采后生理与贮藏保鲜重点实验室,天津300384 [2]天津市农业科学院,天津300384

出　　处：《食品科技》2015年第12期286-290,共5页Food Science and Technology

基　　金：国家青年基金项目(31101362)

摘　　要：利用顶空固相微萃取法分别提取3个草莓品种的香气成分,并进行GC/MS分析,研究在低温贮藏过程中(0℃)草莓香气成分的变化。结果表明,3种草莓的香气成分种类和相对质量分数不同,R6品种草莓酯类、醛类、醇类、酸类相对含量分别为23.82%、51.54%、7.93%、8.28%;R8品种草莓酯类、醛类、醇类、酸类相对含量分别为15%、67.64%、4.66%、6%;Ti MA品种草莓酯类、醛类、醇类、酸类相对含量分别为0.89%、63.81%、14.08%、0.79%。R6和R8草莓品种酯类化合物含量明显高于Ti MA草莓品种,低温贮藏过程中草莓果实品质逐渐下降,尽管草莓采后的后熟作用可以使草莓香气成分中的酯类、醇类、酮类物质含量小幅增加,但是随着贮藏时间的延长酯类物质和醇类逐渐下降,酮类、酸类化合物增加。The aroma components were extracted from three varieties strawberry by headspace solidphase micro-extraction method,and used the GC/MS analysis,and studied changes of strawberry aroma components during storage at low temperature（0 ℃）.The results show that,the types of aroma components and relative content of three varieties strawberry was different,the relative contents of R6 strawberry of esters,aldehyde,alcohols,acids were 23.82%,51.54%,7.93%,8.28%;the relative contents of R8 strawberry of esters,aldehyde,alcohols,acids were 15%,67.64%,4.66%,6%;the relative contents of Ti MA strawberry of esters,aldehyde,alcohols,acids were 0.89%,63.81%,14.08%,0.79%.During low temperature storage quality of strawberry decreased gradually,but after-ripening can make strawberry aroma components esters,ketones,alcohols content increased slightly,but finally the esters and alcohol decreased gradually,ketone,acid compound increase.

关 键 词：固相微萃取 香气 GC-MS 贮藏 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]