热激处理后低温贮藏下香蕉果实的挥发物成分分析  

Analysis of Volatile Components of Banana Fruits during Low Temperature Storage after Heat Shock Treatment

作　　者：王海波[1] 邓宝仲 吴榕榕 沈玲儿 郭嘉怡 任芳 WANG Hai-bo;DENG Bao-zhong;WU Rong-rong;SHEN Ling-er;GUO Jia-yi;REN Fang(School of Food,Guangdong Food and Drug Vocational College,Guangzhou 510520,Guangdong,China;Shandong Hanon Subsidiary Company,Dezhou 251500,Shandong,China)

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

出　　处：《食品研究与开发》2020年第21期15-21,共7页Food Research and Development

基　　金：国家自然科学基金(31301584);广东省自然科学基金(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：为探讨热激处理诱导香蕉果实产生抗冷性的机理,利用热激处理(52℃热水浸泡3 min)香蕉果实,之后将香蕉果实置于7℃下贮藏。采用气相离子迁移谱检测香蕉果实的挥发物,测定香蕉果实冷害指数。结果表明,与对照组和H+7℃4 h处理组相比,7℃4 h处理组明显降低了丁酸乙酯、己二酮、2,3-丁二酮、甲基丙醛、羟基丙酮、3-甲基丁酸、芳樟醇等19种成分的含量,明显增加了乙醇、三乙胺、2-己醇、戊酮-2,3-二酮、苯乙醛、2-丁酮、3-甲基-3-丁烯-1-醇等30种成分的含量。与对照组和7℃4 h处理组相比,H+7℃4 h处理组明显增加了1-戊醇、糠醇、4-甲基苯酚、2-戊酮等13种组分的含量。根据主成分分析,H+7℃4 h处理组与对照组的组分含量比较接近,而与7℃4 h处理组的组分含量差异较大。进一步研究发现,热激处理能明显减轻7℃冷藏香蕉果实的冷害症状,推测这13种成分含量的迅速增加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 fruit induced by heat shock treatment,the banana fruits were treated by heat shock treatment(52℃hot water dipping for 3 min),then stored at 7℃.The volatile components of bananas were detected by gas chromatography-ion mobility spectrometry(GC-IMS)and the chilling injury index of banana fruit was determined.The results showed that compared with the control group and the H+7℃4 h treatment group,7℃for 4 h treatment group significantly reduced the contents of 19 components such as ethyl butanoate,hexan-2-one,2,3-butanedione,methylpropanal,hydroxyacetone,3-methylbutanoic acid,linalool,and significantly increased the contents of 30 components such as ethanol,triethylamine,2-hexanol,pentan-2,3-dione,phenylacetaldehyde,2-butanone,3-methyl-3-buten-1-ol.Compared with the control group and 7℃4 h treatment group,H+7℃4 h treatment group significantly increased the contents of 13 components,such as 1-pentanol,furfuryl alcohol,4-methylphenol and 2-pentanone.According to the principal component analysis,the component content of H+7℃4 h treatment group was close to that of the control group,while the component content of H+7℃4 h treatment group was quite different from that of 7℃4 h treatment group.Further study showed that heat shock treatment could significantly reduce the chilling injury symptoms of banana fruit stored at 7℃.It was speculated that the rapid increase of these 13 components might play an important role in the regulation of chilling resistance induced by heat treatment.

关 键 词：热激 低温 香蕉 气相离子迁移谱 挥发物 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]