青椒新鲜度与其挥发性气味成分的关系  

Relationship between Volatile Components of Green Pepper and Its Freshness

作　　者：陈翰[1] 罗安伟[1] 陈旭蕊 苏苗[1] 李琳[1] 李圆圆[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2016年第7期66-71,共6页Food Science

基　　金：陕西省农业科技创新与公关项目(2015NY051);大学生创新训练计划项目(201410712080)

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用(head space solid-phase micro extraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术对冰箱保鲜条件下((4±1)℃)洛椒6号青椒的挥发性气味成分进行了分析,并结合青椒果实可溶性固形物、质量损失率、VC含量等新鲜度指标变化及感官变化,探讨青椒新鲜度与其挥发性气味成分的关系。结果表明:青椒在(4±1)℃条件下的保鲜时间为15 d,新鲜青椒的特征性气味成分为辛酸己酯、(E,E)-2,4-癸二烯醛和3-辛酮;不新鲜青椒的特征性气味成分为-香叶烯、-水芹烯、(E)--法尼烯、3-苯基-2-丙烯酸乙酯、棕榈酸乙基酯、正癸酸,且青椒由新鲜变为不新鲜时其阈值分别为6.54、13.47、32.78、7.74、9.10、17.13μg/L。研究结果为通过检测挥发性气味成分判断青椒新鲜度乃至研发基于挥发性成分判断青椒新鲜度的智能冰箱提供了依据。The volatile components of green pepper stored in refrigerator at（4 ± 1） ℃ for different periods were evaluated by head space solid-phase micro extraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）. Soluble solid content, weight loss ratio and vitamin C content and were analyzed to probe into the relationship of pepper freshness and its volatile components. The results s howed that green pepper could be kept fresh at（4 ± 1） ℃ for 15 days. The characteristic odor components of fresh green pepper were hexyl octanoate,（E,E）-2,4-decadienal and 3-octanone, whereas those of rotten green pepper were-myrcene,-phellandrene,（E）--famesene, 2-propenoic acid, 3-phenyl-ethyl ester, hexadecanoic acid, ethyl ester and n-decanoic acid with variation thresholds of 6.54, 13.47, 32.78, 7.74, 9.10, and 17.13 μg/L, respectively. These results can provided a theoretical basis for judging the freshness of pepper by changes of the volatile components and accordingly for developing smart refrigerator to monitor the freshness of green pepper.

关 键 词：青椒 挥发性成分 顶空固相微萃取-气相色谱-质谱联用法 新鲜度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]