GC-IMS结合化学计量学分析不同采后处理对柑橘果皮挥发性化合物的影响  

Effects of Different Postharvest Treatments on Volatile Compounds in Citrus Peel Analyzed by Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics

作　　者：李湘 江靖 李高阳[2,3,4] 单杨 朱向荣[1,2,4] LI Xiang;JIANG Jing;LI Gaoyang;SHAN Yang;ZHU Xiangrong(Longping Branch Graduate School,Hunan University,Changsha 410125,China;Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China;Hunan Key Lab of Fruits&Vegetables Storage,Processing,Quality and Safety,Changsha 410125,China;International Joint Lab on Fruits&Vegetables Processing,Changsha 410125,China)

机构地区：[1]湖南大学研究生院隆平分院,湖南长沙410125 [2]湖南省农业科学院农产品加工研究所,湖南长沙410125 [3]果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙410125 [4]果蔬贮藏加工与质量安全国际联合实验室,湖南长沙410125

出　　处：《食品科学》2021年第20期128-134,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0401303);长株潭国家自主创新示范区专项(2018XK2006);农产品加工业重大关键共性技术先行先试和示范推广项目(125E0405);湖南省农业科技创新资金项目(2020CX47)。

摘　　要：采用热处理(heat treatment,HT)与臭氧熏蒸(ozone fumigation,OF)对柑橘进行采后保鲜处理,基于气相色谱-离子迁移谱技术(gas chromatography-ion mobility spectrometry,GC-IMS)分析处理前后柑橘果皮挥发性化合物变化。本研究鉴定了49种挥发性化合物,包括13种醇类、12种醛类、9种萜烯类、7种酯类、4种酮类、3种呋喃类、1种酸类,并建立不同组之间的指纹图谱。采用主成分分析能够有效区分不同处理组样品。采用偏最小二乘判别分析筛选出17个标志挥发性化合物(VIP>1),并对其进行热图聚类分析,HT与OF处理样品的标志挥发性化合物较为相似。结果表明,HT和OF处理能够显著提高柑橘果皮中醇类、醛类、酯类和萜烯类挥发性化合物的含量,增强其抗病性,延长货架期。GC-IMS可以实现对不同处理样品挥发性化合物的差异进行快速分析。Satsuma mandarin fruit were subjected to heat treatment(HT) or ozone fumigation(OF) treatment after harvest for quality preservation. The change of volatile compounds in the fruit peel before and after treatment was analyzed by gas chromatography-ion mobility spectrometry(GC-IMS). In total, 49 volatile compounds were identified, including 13 alcohols, 12 aldehydes, 9 terpenes, 7 esters, 4 ketones, 3 furans and 1 acid. A GC-IMS fingerprint was developed for each group. It was found that principal component analysis(PCA) could effectively distinguish the different treatment groups.Seventeen volatile marker compounds(variable importance in the projection, VIP > 1) were selected by partial least squares discriminant analysis(PLS-DA), and heat map clustering analysis was performed on these compounds, revealing that the volatile marker compounds of HT and OF samples were similar to each other. The results showed that both treatments significantly increased the contents of alcohols, aldehydes, esters and terpenes in citrus peel, thereby having the potential to enhance disease resistance and prolong the shelf life. Meanwhile, GC-IMS could allow rapid identification of the differences in volatile compounds in samples subjected to different postharvest treatments.

关 键 词：柑橘果皮 挥发性化合物 气相色谱-离子迁移谱 热激处理 臭氧熏蒸处理 化学计量学 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]