纽荷尔脐橙(Citrus sinensis (L.) Osbeck)厌氧保存过程中挥发性风味物质组成变化（英文）  

Changes in the Composition of Volatiles Emitted from Newhall Nucellar Navel Oranges(Citrus Sinensis(L.) Osbeck)During Anaerobic Storage

作　　者：杨耿[1] 张玉洁[1] 刘书路 于越刚 

机构地区：[1]安徽师范大学环境科学与工程学院,安徽芜湖241003

出　　处：《安徽师范大学学报（自然科学版）》2016年第4期364-370,376,共8页Journal of Anhui Normal University(Natural Science)

基　　金：Sponsored by National Natural Science Foundation of China(41273095 and 41103067)

摘　　要：采用预浓缩系统与气相色谱质谱联用技术分析检测纽荷尔脐橙在实验室控制厌氧条件下保存90天过程中释放出来的挥发性风味物质组成变化.结果表明,纽荷尔脐橙厌氧保存过程中含氧化合物和萜烯化合物两类挥发性风味物质组成比例变化明显,含硫化合物变化不明显.在尚未保存前,纽荷尔脐橙释放出来的挥发性风味物质主要是含氧化合物和萜烯化合物两类化合物,其中柠檬烯、乙醇、β-月桂烯、桧烯、α-蒎烯,乙醛和蒈烯是最主要的成分.在保存的前6天,由于柠檬烯、β-月桂烯、桧烯、α-蒎烯和蒈烯5种化合物大量减少导致萜烯类化合物比例随时间急剧下降,同时由于甲醇、乙醇和乙酸乙酯3种化合物大量增加使得含氧化合物比例随时间急剧升高,成为最主要的挥发性风味物质.在保存6天以后到实验结束,萜烯类化合物比例随时间逐渐增高,而含氧化合物比列随时间逐渐降低.特别值得注意的是纽荷尔脐橙保存过程中有24种含氧化合物是新生成的,其中最主要是2-丁醇和乙酸甲酯.The composition of volatiles emitted from Newhall nucellar navel oranges were investigated during laboratory-controlled anaerobic storage for a period of 90 days,using preconcentrator coupled with gas chromatography-mass spectrum( GC-MS). Major relative changes occurred for oxygenated volatiles and monoterpene hydrocarbons,while no observable changes were found for sulfides. Before storage,terpenoid hydrocarbons and oxygenated volatiles dominated,with the most abundance of limonene,ethanol,β-myrcene,sabinene,α-pinene,acetaldehyde and Δ-3-carene. During the early 6 days of storage,terpenoid hydrocarbons decreased sharply as much loss of limonene,β-myrcene,sabinene,α-pinene and Δ-3-carene,while oxygenated volatiles increased abruptly and became the first predominant class,with observable growing of methanol,ethanol and ethyl acetate. After 6 days of storage,terpenoid hydrocarbons rose up progressively with storage time, whereas oxygenated volatiles dropped down gradually until the end of the experiment. It is worth noting that twenty-four oxygenated volatiles as artifacts were formed,with predominance of 2-butanol and methyl acetate.

关 键 词：挥发性风味物质 纽荷尔脐橙 厌氧保存 

分 类 号：TS207.3[轻工技术与工程—食品科学]