基于气相离子迁移谱检测热激处理的香蕉挥发性物质  

Detection of volatile compounds in bananas treated by heat shock using gas chromatography-ion mobility spectrometry

作　　者：王海波[1] 邓宝仲 吴榕榕 沈玲儿 郭嘉怡 任芳 WANG Haibo;DENG Baozhong;WU Rongrong;SHENG Ling’er;GUO Jiayi;REN Fang(Guangdong Food and Drug Vocational College,Guangzhou 510520;Shandong Hanon Subsidiary Company,Dezhou 251500)

机构地区：[1]广东食品药品职业学院,广州510520 [2]山东海能科学仪器有限公司,德州251500

出　　处：《食品科技》2019年第11期339-344,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31301584);广东省自然科学基金项目(2018A030313080);广州市科技计划项目(201804010491);广东省教育厅特色创新项目(2017GKTSCX029)

摘　　要：为了探讨热激处理诱导香蕉果实产生抗冷性的机制,利用热激处理(52℃热水浸泡3 min)采后香蕉果实,之后将香蕉果实置于20℃下贮藏3 h,采用气相离子迁移谱检测香蕉的挥发性物质,接着将香蕉果实置于7℃下贮藏7 d,测定冷害指数。结果表明,热激处理后0.5 h(H-0.5 h)的香蕉果皮挥发性成分及含量与对照基本一致,热激处理后1.5 h(H-1.5 h)的香蕉果皮挥发性成分及含量与对照差异最大,热激处理后3 h(H-3 h)的样品组分与对照差异较大。热激处理后1.5 h明显降低了己二酮、乙酸异戊酯、苯甲醛、丁酸乙酯、4-甲基苯酚、1-戊醇、1-丁醇、2-戊酮、糠醇等组分的含量,相反,热激处理后1.5 h增加了3-甲基-3-丁烯-1-醇、苯乙醛、戊酮-2,3-二酮、3-甲基-2-丁醇等组分的含量。主成分分析结果表明,两个主成分的累计贡献率高达76.5%,H-1.5 h样品的挥发性组分含量与对照、H-0.5 h和H-3 h的组分含量差异较大。进一步研究发现,热激处理能明显降低7℃冷藏香蕉果实的冷害指数。香蕉经热激处理后1.5 h的上述挥发性物质的短暂而迅速的变化,推测其可能是作为一个信号,它可能在热处理诱导香蕉抗冷性中起到重要调控作用。In order to explore the mechanism of chilling resistance of banana fruits induced by heat shock treatment, the banana fruits were treated by heat shock at first(hot water immersion at 52 ℃ for 3 min). Then the banana fruits were stored at 20 ℃ for 3 h. The volatile substances of bananas were detected by GC-IMS. Then banana fruits were stored at 7 ℃ for 7 d and the chilling injury index was determined. The results show that the volatile components and contents of banana peel after heat shock treatment for 0.5 h were nearly the same as those of the control. There is a huge different between the results of the volatile components and contents of banana peel after heat shock treatment for 1.5 h(H-1.5 h samples) and those of the control group. And the components of H-3 h samples were significantly different from those of the control group. The contents of hexan-2-one, Isoamyl acetate, benzaldehyde, ethyl butanoate, 4-methylphenol, 1-pentanol, 1-butanol, 2-pentanone and furfuryl alcohol were significantly decreased after heat shock treatment for 1.5 h. On the contrary, the contents of 3-methyl-3-buten-1-ol, phenylacetaldehyde, pentan-2,3-dione and 3-methyl-2-butanol were increased after heat shock treatment for 1.5 h. The results of principal component analysis showed that the cumulative contribution rate of the two principal components was as high as 76.5%. The contents of volatile components in H-1.5 h samples were significantly different from those in control group, H-0.5 h and H-3 h samples. Further studies showed that heat shock treatment could significantly reduce the chilling injury index of banana fruits stored at 7 ℃. The short and rapid changes of the above volatile substances in bananas after heat shock treatment for 1.5 h may serve as a signal, which may play an important role in regulating the cold resistance of bananas induced by heat shock treatment.

关 键 词：气相离子迁移谱 热激 香蕉 挥发性物质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]