塔罗科血橙采后花色苷合成规律、挥发性物质组分及含量变化分析  

Synthesis of anthocyanins and changes in volatile components and contents in Tarocco orange during postharvest storage

作　　者：冯桂蓉 王小容 谢姣[1] 邓丽莉[1,3] 明建[1,3] 曾凯芳[1,3] 姚世响[1,3] FENG Guirong;WANG Xiaorong;XIE Jiao;DENG Lili;MING Jian;ZENG Kaifang;YAO Shixiang(College of Food Science,Southwest University,Chongqing 400715,China;National Food Science and Engineering Experimental Teaching Center(Southwest University),Chongqing 400715,China;Research Center of Food Storage & Logistics,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]国家级食品科学与工程实验教学示范中心(西南大学),重庆400715 [3]西南大学,食品贮藏与物流研究中心,重庆400715

出　　处：《食品与发酵工业》2019年第17期234-239,共6页Food and Fermentation Industries

基　　金：中央高校基本科研业务费学生项目(XDJK2017D123);国家自然科学基金青年科学基金资助项目(31601520)

摘　　要：探究塔罗科血橙花色苷在采后低温贮藏中的合成规律,利用固相微萃取-气相色谱-质谱法分析有血和无血果肉的挥发性物质组分及含量的差异。结果表明:低温贮藏后,果实花色苷从果顶向果蒂合成,且含量升高至17.5倍。无血与有血血橙分别鉴定出12、13种挥发性物质,其中11种为共有组分,且2组样品均以单萜和倍半萜化合物为主。花色苷合成后,D-柠檬烯、β-律草烯、β-倍半水芹烯等9种挥发性物质含量升高,仅β-月桂烯、香叶基丙酮含量降低。其中变化较明显的挥发性物质如D-柠檬烯、β-律草烯,在无血果实中的含量为有血果实含量的78.0%、21.9%。血橙采后低温贮藏过程中花色苷的合成伴随挥发性物质含量的增加,研究结果为了解血橙果实香气品质变化的生物学机制提供理论支撑。Current study investigated anthocyanins synthesized in postharvest Tarocco blood orange,as well as difference in volatile constituents and concentrations between bloody and bloodless fruits by SPME-GC-MS. The results showed that the synthesis of anthocyanins extended from the top to the pedicel of fruits during postharvest storage at low temperature,and the content increased up to 17.5-fold. There were 12 and 13 volatile constituents identified from bloodless orange and bloody orange,and they had 11 compounds in common. Moreover,monoterpenes and sesquiterpenes were predominant in both varieties. After anthocyanins had been synthesized,contents of 9 volatile constitutes (e.g. D-limonene,β-humulene and β-sesquiphellandrene etc.) increased while levels of β-myrcene and geranyl acetone decreased. Besides,changes in the contents of D-limonene and β-humulene were clear,and their contents in bloodless fruit were 78.0% and 21.9%,respectively,of that of bloody fruit. Overall,the synthesis of anthocyanins was associated with increased volatiles in blood orange during postharvest storage at low temperature,which provides information for revealing biological mechanisms to understand the changes in aroma quality of blood orange.

关 键 词：塔罗科血橙 花色苷 可溶性固形物 挥发性物质 气相色谱-质谱法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]